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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!
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 1 month ago by C. Price
I'm a huge fan of teaching me the whys and wherefores instead of just throwing a recipe at me. Alton Brown always delivers. Read morePublished 2 months ago by Britt Schrader
What can I say, I like pictures. All text, although I am sure it's whimsical and fun reading. It reads more like he talks. Read morePublished 3 months ago by Shnaydo
Great read, highly in-depth. Alton continues to show he is an authority, perhaps the authority, on the fusion of science and cooking.Published 4 months ago by Timothy Prociuk
I love this book! It is fun to read too! I have learned a lot about the "why and how" of baking. I bought a copy for my daughter and daughter-in-law to give as gifts. Read morePublished 4 months ago by Conradameechee
Alton Brown's dynamic personality, mad scientist like demeaner and knowledge of food and food science really make this a book worthy of reading and rereading for those interested... Read morePublished 5 months ago by By CJs Pirate
This book is not what I expected. It is to confusing to follow as the author was more interested in producing a format that is artsy. Read morePublished 5 months ago by Paul Colacicco