I'm Just Here for More Food
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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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.
\ From Barnes & NobleFood Network star Alton Brown doesn't compile recipes; he writes cookbooks, culinary primers that teach essential kitchen skills. His first book, I'm Just Here for the Food, won the 2003 James Beard Award for Best Reference Book. In this 304-page tome, he outdoes himself, exploring the science behind breads, cakes, cookies, pies, custards, ice creams, and more. Opening with a veritable encyclopedia of core ingredients, he proceeds to a comprehensive tutorial on mixing methods. Using fact-packed sidebars, detailed illustrations, and half-page flaps, he teaches recipe readers to become home chefs.\ \
