About this title: The popular host of "Good Eats" explores the science behind our favorite sweets, and savories, explaining it all in his own inimitable style. More than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese souffl.
Note: This is a general synopsis. Each listing is described below.
Edition: First Edition
Binding: Laminated Hardcover
Publisher: Stewart Tabori & Chang, New York, New York, U.S.A.
Date Published: 2004
ISBN-13:9781584793410ISBN:1584793414
Description: As New in Very Good jacket. COOKBOOK. 8vo-over 7¾"-9¾" tall. 336 PAGES. Minor edgewear & some crinkling to dj. read more
Binding: Hardcover
Publisher: Harry N Abrams Inc
Date Published: 2004-10-01
ISBN-13:9781584793410ISBN:1584793414
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9781584793410. read more
Binding: Hardcover
Publisher: ABRAMS
Date Published: 2004
ISBN-13:9781584793410ISBN:1584793414
Description: New. No dust jacket as issued. Sewn binding. Cloth over boards. With dust jacket. 336 p. Contains: Illustrations. Audience: General/trade. read more
Binding: Hardback
Publisher: STEWART TABORI & CHANG
Date Published: 2004
ISBN-13:9781584793410ISBN:1584793414
Description: New. The popular host of "Good Eats" explores the science behind our favorite sweets, and savories, explaining it all in his own inimitable style. More than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to... read more
"Picked this up at the library and decided to see if anything looked good. Of course I only saw that it was Alton Brown, not that it was a baking cookbook."
"I love this book because I love the science behind things. It was so interesting to learn all about how ingredients work together. I recommend it to anyone who enjoys cooking."
"Reads more like a science text book than your standard cookbook. I'm hoping the tips learned here will help me with my baking technique.
The only thing that I didn't like about Mr. Brown's style is that it isn't geared towards quick or fool-proof baking at all. This is book is for those who want to master a difficult (but tasty) craft. I'm some where in between those who want to do it quick and do it perfectly, so I might to follow all of Mr. Brown's instructions, but I'm definitely learning from his process.
I loved the book structure and the way the techniques and methods were described. The illustrations are good, but photographs would be helpful too. I don't there there's a single photo in the book."
"Tons of factual baking education going on here, which is great! Serve me up a plate, I'm hungerin'! And clear, with humor that fits in nicely. But: I only tried four recipes, but they weren't home-runs, and there were tricky bits to them that you think Mr.Technique would have given you the heads-up about (Frustrating doughs, laughing so I will not cry). There's a bunch of scientific details in here that don't seem so need-to-know, and thus I dozed off some times. Also, I have heard from several sources (Internet hearsay, which I believe completely) that Alton Brown bears an unhealthy hostility towards fat Americans-- therefore, I can't entirely let down my guard and enjoy the man or his book."
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