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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 in Franklin, TN
Current price: $37.50
Barnes and Noble
I'm Just Here for More Food: Food x Mixing + Heat = Baking in Franklin, TN
Current price: $37.50
Loading Inventory...
Size: Hardcover
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
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
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
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
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