I'm Just Here For MORE FOOD Alton Brown In I'm Just Here For the Food, his James Beard Award-winning first book, Alton Brown, producer, writer, and host of Food Network's Good Eats, explained what happens when food meets heat. In this new title, he explores the second part of the cooking equation: foods that we make or, as Brown describes them, "the wet works." Breads, cakes, cookies, pies, custards, ice creams-Brown explores the science of mixing and baking and explains it in his own inimitable style. The book opens with a complete encyclopedia of the core ingredients or "the Parts Department"-what they are, what they do, and how they play together (or don't). The main part of the book is divided by mixing method: Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, Custards, and a special section on such anomalies as popovers and crepes. To underscore the importance-and ease-of mastering the mixing techniques, the book features a special design that adds a half-page flap to the opening page of each mixing section. Printed on the flap is the master mixing technique to serve as a ready reference for each recipe that follows in that section. I'm Just Here For More Food brings more than 80 new recipes to the table.

From Everyday Bread to make-your-own Saltine Crackers, there's a full range of foods to expand the repertoires of cooks at every level of skill. Along the way there's a healthy dose of food science, history, trivia-this is, after all, an Alton Brown book-and I'm Just Here For More Food is the one that his fans have been waiting for. food x mixing + heat = baking.