I'm just here for more food version 2.0. Food x Mixing + Heat = Baking

New York: Stewart, Tabori & Chang, 2006. — 336 с. — ISBN-13: 978-1584793410 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. Содержание -Searing -Grilling -Roasting -Frying -Boiling -Braising -Brining -Sauces -Eggs -Microwaving

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network's most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I'm Just Here For the Food became one of the bestselling cookbooks of the year-and received the James Beard Foundation/KitchenAid Book Award as best reference book.

This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I'm Just Here For the Food: Version 2.0.. This special edition features 15 brand-new recipes, 20 pages of additional material, and 4 removable refrigerator magnets-along with everything that made the original a classic instruction manual for the kitchen. Each of the book's 15 sections is a module on a given cooking method-from pan searing to pressure cooking, stewing to steaming-with a master recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.

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: Piña 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 The creator and host of Food Network's Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes! First published in 2002, Alton Brown's I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual. Each of the book's fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a'master'recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science. The Host Of Good Eats Presents A Book To Explore The World Of Baking, Describing The Science And Techniques Behind His Ingredients To Reveal How To Prepare A Range Of Biscuit, Muffin, Cookie, And Other Baked Recipes. Introduction -- Parts Department -- Muffin Method -- Biscuit Method -- And The Pie Variation -- Creaming Method -- Straight Dough Method -- Egg Foam Method -- Custards -- As Well As -- Index. Alton Brown. Includes Index. "Ready for an upgrade? In this expanded version of Alton Brown's award-winning instruction manual for the kitchen, you'll find more recipes, new information, and even better meat maps. Filled with wit and wisdom, history and pop culture, science and practical knowledge -- along with more than 90 recipes -- this is the classic cookbook for people who want to understand their food."-- taken from first page after front cover Ready for an upgrade? In this expanded version of Alton Brown's award-winning instruction manual for the kitchen, you'll find more recipes, new information, and even better meat maps. Filled with wit and wisdom, history and pop culture, science and practical knowledge - along with more than 90 recipes - this is the classic cookbook for people who want to understand their food. (publisher) Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the author presents an instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique