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I'm Just Here for More Food: Food X Mixing + Heat = Baking
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I'm Just Here for More Food: Food X Mixing + Heat = Baking Hardback - 2004

by Alton Brown

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The popular host of "Good Eats" explores the science behind our favorite sweets, and savories, explaining it all in his own inimitable style. More than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese souffl.

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From the publisher

Dig into the science, history, and trivia of baking in this follow-up to the James Beard Award-winning I'm Just Here for the Food. Includes recipes!

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.

Recipes include Pia Colada Waffles, Chicken and Dumplings, Free-Form Apple Pie, Chocolate Pound Cake, Pizza Dough, Halloween Mousse, Everyday Bread, and more!

"I'm Just Here for More Food takes one of the most knotty areas of cooking and makes it delightfully straightforward. For anyone who's interested in baking, even an expert, this book offers an enormous amount of useful and fascinating information." --The Austin Chronicle

"An instruction manual for people who want to be better bakers . . . Anyone who has a yen to learn the science and methodology behind good food will find this a fascinating read." --Publishers Weekly

Details

  • Title I'm Just Here for More Food: Food X Mixing + Heat = Baking
  • Author Alton Brown
  • Binding Hardback
  • Edition First Edition
  • Pages 336
  • Volumes 1
  • Language ENG
  • Publisher Harry N. Abrams, New York
  • Publication date October 1, 2004
  • Illustrated Yes
  • Features Dust Cover, Glossary, Illustrated, Index
  • ISBN 9781584793410 / 1584793414
  • Weight 3.02 lbs (1.37 kg)
  • Dimensions 9.42 x 9.4 x 1.28 in (23.93 x 23.88 x 3.25 cm)
  • Category Cooking / Wine
  • Library of Congress subjects Baking
  • Library of Congress Catalogue Number 2004059135
  • Dewey Decimal Code 641.815

Media reviews

Citations

  • Library Journal, 10/25/2004, Page 0

About the author

Alton Brown is the writer, director, and host of the Food Network show Good Eats, which won a 2007 Peabody Award, and is the expert commentator on Iron Chef America. In 2004 his STC book I'm Just Here For the Food won the James Beard Award for in the reference category. Brown lives in Georgia with his wife and daughter.
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I'm Just Here for More Food: Food x Mixing + Heat = Baking
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I'm Just Here for More Food: Food x Mixing + Heat = Baking

by Brown, Alton

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I'm Just Here for More Food: Food x Mixing + Heat = Baking
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I'm Just Here for More Food: Food x Mixing + Heat = Baking

by Alton Brown

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I'm Just Here for More Food : Food X Mixing + Heat = Baking

I'm Just Here for More Food : Food X Mixing + Heat = Baking

by Alton Brown

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I'm Just Here for More Food : Food X Mixing + Heat = Baking

I'm Just Here for More Food : Food X Mixing + Heat = Baking

by Alton Brown

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I'm Just Here for More Food : Food X Mixing + Heat = Baking

I'm Just Here for More Food : Food X Mixing + Heat = Baking

by Alton Brown

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  • Hardback
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ISBN 10 / ISBN 13
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I'm Just Here for More Food : Food X Mixing + Heat = Baking
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I'm Just Here for More Food : Food X Mixing + Heat = Baking

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I'm Just Here for More Food : Food X Mixing + Heat = Baking
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I'm Just Here for More Food : Food X Mixing + Heat = Baking

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9781584793410 / 1584793414
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I'm Just Here for More Food : Food X Mixing + Heat = Baking
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I'm Just Here for More Food : Food X Mixing + Heat = Baking

by Brown, Alton

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ISBN 10 / ISBN 13
9781584793410 / 1584793414
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I'm Just Here for More Food : Food X Mixing + Heat = Baking
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I'm Just Here for More Food : Food X Mixing + Heat = Baking

by Brown, Alton

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ISBN 10 / ISBN 13
9781584793410 / 1584793414
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I'm Just Here for More Food: Food x Mixing + Heat = Baking

by Brown, Alton

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Harry N. Abrams, 2004-10-01. hardcover. Used: Good. 9.00x1.50x9.00. Buy with confidence. Excellent Customer Service & Return policy.
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