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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

zoom enlarge 		Author: Alton Brown
Publisher: Harry N. Abrams
Category: Book

List Price: $32.50
Buy New: $17.90
You Save: $14.60 (45%)



New (35) Used (13) Collectible (2) from $17.90

Avg. Customer Rating: 4.5 out of 5 stars 65 reviews
Sales Rank: 9037

Media: Hardcover
Number Of Items: 1
Pages: 336
Shipping Weight (lbs): 3
Dimensions (in): 9.4 x 9.1 x 1.5

ISBN: 1584793414
Dewey Decimal Number: 641.815
EAN: 9781584793410
ASIN: 1584793414

Publication Date: October 1, 2004
Availability: Usually ships in 1-2 business days
Customer Reviews:
Showing reviews 6-10 of 65
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5 out of 5 stars Love this!   October 7, 2008
I have watched the Alton Brown show for a while and love the science take on cooking. So to have this book in the kitchen is great. I also purchased Brown's "Cooking (2.0)".


4 out of 5 stars Oh Bother...   August 12, 2008
Huge fan of Alton Brown, but it sounds like a lot of errors in this book (I have only found the "tk" error in his brownie recipie). All the errors are really to bad because I think if it did not have all of the errors Alton may have gotten another nod from the James Beard Foundation. But with that said I would still recommend it to learn the science of baking.

As Alton would say..."Oh Bother"


5 out of 5 stars He's always on the mark   June 20, 2008
Basically, any book written by Alton Brown, I buy. He's just so interesting and unique. He researches and thinks things through. If you like his TV show, Good Eats, then you'll want to buy his cookbooks.


5 out of 5 stars Superbness   June 17, 2008
Awesome x Awesome = This book!

Alton Brown is my master now. Ever since i started watching Good Eats I've been obsessed with the science of cooking and baking. It reinvigorated my interest in preparing food by explaining how and why everything about it works, but in an easy to understand way. This book follows that same accessible style and focuses on baking. The show and this book have improved my understanding and execution of my baking 1000%. I highly recommend it!


3 out of 5 stars Errors   April 3, 2008
 4 out of 4 found this review helpful

Typos in a cookbook, wasting ingredients, what could be worse? I've always enjoyed watching Alton on the food network, he makes so much sense and his explanations of how ingredients work together chemically are fascinating. But I regreat buying a book that must have been rushed to press and not proofread.

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