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I'm Just Here for More Food: Food x Mixing…
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I'm Just Here for More Food: Food x Mixing Heat = Baking (original 2004; edition 2004)

by Alton Brown

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1,136717,544 (4.41)2
Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.
Member:KickinFamily
Title:I'm Just Here for More Food: Food x Mixing Heat = Baking
Authors:Alton Brown
Info:Stewart, Tabori & Chang (2004), Edition: First Edition, Hardcover, 336 pages
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I'm Just Here for More Food : Food x Mixing + Heat = Baking by Alton Brown (2004)

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Showing 1-5 of 7 (next | show all)
I love Alton Brown, and I love baking - no idea why I had never read this. When I got it for my grandson who is trying to bake semi-professionally, I glanced through it and immediately ordered another for myself.
This is not a cookbook as we know it. This is the science of baking, written in a conversational tone, with real Alton Brown asides, just as though he were standing next to you in the kitchen. As he says, if you are looking for a book of recipes, this isn't it (although he does include the basics). But if you want to learn how to bake, and why attention to detail is so important, you couldn't do better than to start here. ( )
  LeslieHolm | May 19, 2022 |
The banana bread recipe in this book has become my all time favorite!

I really enjoy that this is a book about cooking technique rather than just recipes. Alton discusses the various methods used in baking (the "muffin method" for example) and how various ingredients affect the texture and flavor of baked goods.

Definitely a must have reference book! ( )
  tangential1 | Oct 8, 2008 |
Awesome book and one of my favorites. I love how he explains why things work the way they do. He always has such great tips and ideas for doing things differently in the kitchen (for instance, using a blender or food processor instead of a sifter). ( )
  briarwren | Jul 14, 2008 |
A great cookbook for those who fear baking. Alton's instruction are simple, the recipes tasty and the layout is easy to read. No wonder the first book won the James Beard award! ( )
  jshillingford | Nov 13, 2007 |
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Epigraph
Things should be made as simple as possible, but not any simpler. -- Albert Einstein
Dedication
First words
My own personal on ramp to the craft of baking began with my grandmother's biscuits (that's me and her grinding up a squirrel or something below).
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Disambiguation notice
This LT work is Alton Brown's 2006 follow-up to his original 2002 book, I'm Just Here for the Food: Food (plus) Heat = Cooking. Please distinguish between this Book 2 and other LT works in this series. Thank you.
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Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.

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