false http://photo.goodreads.com/books/1171477288m/101251.jpg 101251 1 <B>A special two-book set exclusively available to Amazon.com customers: two bestselling favorites from Alton Brown, star of Food Network's <I>Good Eats</I> and the new series <I>Feasting on Asphalt</I>.</B><BR><BR>In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. Now Alton is back and ready to revolutionize the world of baking--and more. Breads, cakes, cookies, pies, custards, ice creams: the popular host of <I>Good Eats</I> explores the science behind our favorite sweets and savories-explaining it all in his own inimitable style.<BR><BR>The book opens with a complete encyclopedia of the core ingredients or "the molecular pantry"-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: Biscuit, Creaming, Muffin, Straight Dough, Modified Dough, Eggfoam, Custards, and a section called As Well As . . . , which includes such specialized methods as crepes, popovers, mousse, and doughnuts. 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.<BR><BR>The 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 soufflé. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.<BR><BR>At 304 pages, the trivia-filled tome also contains all the fun components Brown fans have come to expect: fact-packed sidebars, intricate illustrations, glossaries, appendices, equipment lists-the works. It's everything readers have been waiting for . . . and more! Alton Brown is the writer, director, and host of the popular Food Network television program Good Eats. His first book, <I>I'm Just Here For the Food</I>, received the 2003 James Beard Foundation KitchenAid Book Award for Best Reference Book. His second book, <I>Alton Brown's Gear For Your Kitchen</I>, was nominated for both a James Beard and an IACP cookbook award. <BR><BR> Dedicated viewers of Alton Brown's acclaimed Food Network show <I>Good Eats</I> know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker.<BR><BR>Brown isn't interested in novelty, he's just devoted to using the best-and simplest-tool for the job. <I>Alton Brown's Gear For Your Kitchen</I> offers honest, practical advice on what's needed and what isn't, what works and what doesn't. His advice: You only need three knives, but they are a lifetime investment. And don't bother with that famous countertop grill--it doesn't get hot enough to properly sear.<BR><BR>In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation. Along the way he delves deep into kitchen science and appliance history and legend. Included are 25 brand-new recipes that employ featured gear.<BR><BR><I>Alton Brown's Gear For Your Kitchen</I> is essential for all of his fans--and anyone who wants a good guide to great kitchen gear. 97624 1 10 2006 I'm Just Here for More Food/Alton Brown's Gear for Your Kitchen Two-Pack: A Special Set for Amazon.com Shoppers total:9|5:7|4:2| 9 43 15 0 0 0 false false Mon Oct 26 15:12:30 -0700 2009 Mon Oct 26 15:12:30 -0700 2009 4 0 false false Wed Aug 12 01:59:25 -0700 2009 Wed Aug 12 01:59:25 -0700 2009 0 0 false false Mon Jun 08 15:44:18 -0700 2009 Mon Jun 08 15:45:39 -0700 2009 5 0 false false Wed May 13 11:35:34 -0700 2009 Wed May 13 11:35:34 -0700 2009 0 0 false false Sat Apr 25 14:00:35 -0700 2009 Sat Apr 25 14:00:48 -0700 2009 5 0 false false Sat Mar 28 18:53:03 -0700 2009 Sat Mar 28 18:53:03 -0700 2009 0 0 false false Sat Feb 14 15:00:10 -0800 2009 Sat Feb 14 15:00:10 -0800 2009 0 0 false false Wed Jan 21 11:42:59 -0800 2009 Fri Jan 23 19:45:25 -0800 2009 5 0 false false Wed Aug 20 12:22:33 -0700 2008 Wed Aug 20 12:22:33 -0700 2008 4 0 false false Sat Aug 02 16:42:45 -0700 2008 Sat Aug 02 16:42:45 -0700 2008 0 0 false false Wed Jul 09 14:38:00 -0700 2008 Sat Jul 12 15:51:49 -0700 2008 5 0 false false Sun Feb 10 10:52:28 -0800 2008 Sun Feb 10 10:52:28 -0800 2008 5 0 false false Thu Feb 07 02:03:57 -0800 2008 Thu Feb 07 02:03:57 -0800 2008 5 0 false false Sun Jan 13 18:19:43 -0800 2008 Sun Jan 13 18:19:48 -0800 2008 5 0 false false Thu Sep 27 04:09:22 -0700 2007 Thu Sep 27 04:09:22 -0700 2007 http://www.goodreads.com/book_link/follow/8?book_id=101251