by Jennifer A. Wickes
copyright 2005
"Im Just Here For More Food" is a wonderful book that explains baking through science, in a funny manner, by none other than Alton Brown!
Alton Brown is the creator of the Food Network's "Good Eats", as well as the author of two other books. He used to be a director of commercials and music videos, but his passion for food took over, and sent Brown and his wife to Vermont, where he attended culinary school. Upon completion, he decided to use his media experience and make a cooking show that was entertaining and educational.
By analyzing the process of baking through science, Alton Brown creates wonderful baked goods. His recipes are easy-to-read, easy-to-prepare, and the scientific reasoning behind each process makes so much sense. Knowing what is happening when I am making cookies helps when I am preparing a family favorite recipe and modifying it from Alton Brown's study!
Like Alton Brown's previous books, there are no color photographs, but rather, sketches and side notes hinting at Alton Brown's witty sense of humor seen on his television show.
You have to try the cherry scones! They are fantastic!
This is another fantastic book by Alton Brown, and should be added to your collection!
"I'm Just Here For More Food"
Alton Brown
Stewart, Tabori & Chang; (October 1, 2001)
Hardback: 336 pages ; Dimensions (in inches): 9.4 x 9.4 x 1.3 inches
ISBN: 1584793414
Book Review: "The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook" by King Arthur Flour Co.
by Jennifer A. Wickes
copyright 2005
If you enjoy baking cookies for your children, your church, Christmas presents or just because, then the only cookbook you will need is this one!
King Arthur Flour has been around for a very long time, and part of its philosophy is to help educate their flour patrons on how to utilize their flour best! If you enjoy what you create with their product, not only will you continue to purchase it, you will tell someone else about their product too.
This cookbook has developed over 400 cookies from nine basic processes. There are common cookies, and unusual cookies. I was very fortunate to get to review this book over the holiday season, where I could try many of the recipes and share the results. I even found a recipe for "alfajor" which is a cookie from South America. Having lived in Argentina for a time, I used to eat alfajores with dulce de leche, and here, in this wonderful book, is the recipe! My family also adored the Light Spice Cookies (a cross between a sugar cookie and a gingerbread cookie) and Magic in the Middles, a chocolate cookie with peanut butter in the middle (one definitely for the peanut butter cup fans)!
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