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Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process. The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. --Rob Bracco
Alton Brown's sense of humor shines as much in the book as it does on his tv show.
Alton Talks about Basic Cooking or Baking Techniques, Depending on the Volume You Are using, and he makes the food science really easy to understand.
Since I read his book, his second one, first - I guess I'll have to go and buy the first one too!
Fantastic book with some great recipes and as always from Alton great methods. The carrot cake and cream cheese icing has been baked for two of my children's birthday's every year... Read morePublished 3 days ago by Erich Zann
I've bought so many books and all I needed was this one. I wish to God I'd known about it first.
I cannot stress enough how helpful this book is! Read more
Good info from Good Eats! Very informative if you are curious about the how's and why's of baking. True Alton Brown style, humor + fact = good book! Read morePublished 1 month ago by Gamacintosh
Great cook book. My son has celiac disease and I have found a Brownie and Chocolate chip cookie by Alton Brown that is just as good as the one in this cook book.Published 2 months ago by Sheila
I purchased this as a gift for my daughter, combined with Alton's "I'm Just Here for the Food" and she loves them both.Published 3 months ago by Denise A.
This is a great book for learning the scientific breakdown of how baking works. This book teaches you how to bake without a recipe. Read morePublished 5 months ago by C. Price