As entertaining as Alton Brown is, I can't help but think of him as more of a cook than a baker. The reason for this is that he likes to play with science and although baking is certainly scientific, the methodology is not what is going to take your baking to the next level. Technique is important, but flavor may be more so.
That said, there is plenty of flavor to be found in AB's baking book, I'm Just Here for More Food: Food x Mixing + Heat = Baking, just not the extensive range of old and new combinations that you might find in a book from a professional pastry chef - and if you're not looking to emulate cutting-edge, five-star at home, you shouldn't have any problems here. Alton is precise, thorough and very accessible, due to a generous use of entertaining illustrations sprinkled throughout the text. His recipes and methodology are well explained and will provide the reader with a solid base of knowledge of the hows and whys of baking. On top of that, they always turn out good results (barring technical difficulties, of course), so you have a built-in way to reward yourself after learning a new lesson. Recipes include topics from scones and cakes to custards and candies.
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
1-15-2007 @ 9:32AM
Foodie Bride said...
There's nothing wrong with being "just" a cook. We love Good Eats. The host is entertaining (and not an in-your-face food snob) and every once in a while we pick up neat info or substitution from the show.
Reply
1-15-2007 @ 9:39AM
Damian said...
I personally found "I'm just here for more food" very disappointing. I got it for Christmas when it first came out, and I returned it shortly afterwards. It was littered with typos, awkward sentences, and incorrect information. It felt like a very rush job. What surprises me is that they have not put out a second edition to fix any of these errors. Most disturbing is Alton's pizza dough recipe which has the outrageous error of calling for a children's crushed _aspirin_ instead of a crushed vitamin C (for the yeast to feed on). This has yet to be corrected in copies I've looked at recently. The brownie recipe, I understand, it also inedible, and Alton has in fact suggested a replacement recipe. If you _are_ going to buy this book, check the (unofficial -- can't find anything on his site: http://www.goodeatsfanpage.com/ABFP/ijhfmf.htm) errata page. While I generally find Alton a good mix between the rigorous and the entertaining, if you want to know the ins and outs of baking, this is one time I wholly recommend "Cookwise" over Alton Brown's baking book. Or choose perhaps one of the baking industry professional reference books.
Reply
1-15-2007 @ 10:09AM
calamari said...
If you're good at being "just a cook," you have basic batters and techniques that you can always flavor up with whatever's trendy this year (or whatever it strikes you to try). All cake recipes start from a couple templates -- whether you then flavor the cake with chocolate or green tea is a matter of minor tweaks.
That said, I thought I'd like Alton Brown's books more than I did -- there are more informative sources on the science of cooking.
Reply
1-15-2007 @ 12:40PM
John said...
I haven't seen A.B.'s new book yet (didn't know it existed until now), but I intend to purchase it. Shame I didn't hear about it before Christmas! I really enjoy "I'm Just Here for the Food", and I expect "More Food" will be just as entertaining and informative.
Although I don't necessarily NEED to know (on a molecular level) how the cooking process works, it sure is interesting. (for me, anyway...though I admit I'm sort of a geek) And the "science" that takes place in baking (as opposed to other methods of cooking) is probably way more relevant than I think!
Reply
1-15-2007 @ 1:40PM
MJ said...
Heis deep...I like him, he brings something different to the table! Very informative and I love him on iron chef he has perked up that show. Where is the uncle that use to introduce everyone I miss him!! younblood is not doing it for me! Anyone else?????????
Reply
1-16-2007 @ 11:15AM
Cheryl said...
Hardly a new book, published October 1, 2004
Reply