AB's "I'm Just Here for MORE Food"

[Aubergine]

whatta great book!!! i can't recommend it highly enough! i've been baking for over 30 years; it's my best-loved kitchen activity. and although i've made a zillion quick breads, i never could get muffins to come out exactly right.

well, yesterday i used his "Muffin Method" and "Old-Fashioned Muffins" template recipe to bake a dozen cranberry coconut muffins (not the j/f CL recipe, but that inspired me). they are everything i ever hoped to achieve in a muffin.:cool: the texture was 1,000% right on target. what a revelation!

i also loved learning how to produce a true muffin, as opposed to the cakey, cupcake-type store-bought "muffins." frankly, i'd just about forgotten what a real muffin should feel and taste like. i wish i'd had this book years ago, but it's never too late to learn.

[ReneeV]

I received this book for Christmas and read it in the car on my long 8 hour drive from Ohio, across Pennsylvania and into New Jersey. I just love it and can't wait to test the methods.

Renée

[kwormann]

Glad to hear it. I ordered it for DH's birthday...he has expressed an interest in baking pizza crust and bread....dont want to discourage it!!! Hopefully it will help him learn.

[sab1976]

Yay! I also received this book for Christmas. Your post has inspired me to try a recipe this weekend! Thanks.

[sab1976]

bump

[imloulou]

I just recently got this book too and really like it!

I made the Plain Ole Brownies and they are soooooooooo good!!! I have a question for everyone who has this book (and anyone else who can answer this):

the recipe for Plain Ole Brownies is on page 188...

What in the heck is the measurement tk for water volume????? There were three of us looking at this and none of us knew!

I went online and found a variation of the recipe here:

Alton Brown's Cocoa Brownies (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17907,00.html)

YUM!!!

I am making the Banana Bread this afternoon with the kids.

[Aubergine]

wow, that's one heck of a typo; there's no way of knowing or even guessing how much water. he has a website; i'm going to go email him/whomever.

[Aubergine]

well, i'll be. evidently, the book is rife with errors. here's a link to a site that lists and/or corrects them, and it's troubling, esp. the tk error.

http://www.goodeatsfanpage.com/ABFP/index.htm

[imloulou]

Originally posted by Aubergine
well, i'll be. evidently, the book is rife with errors. here's a link to a site that lists and/or corrects them, and it's troubling, esp. the tk error.

http://www.goodeatsfanpage.com/ABFP/index.htm

How funny...I wonder why he says to not even make the brownies? I followed the recipe on foodnetwork and they were delicious. Thanks for the link!!

Cocoa Brownies
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Art of Darkness II: Cocoa

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

[jphilg]

That link is interesting...I disagree that all of the "mistakes" are actually mistakes, especially at the end of the list. But whatever.

I inadvertantly acquired this book through The Good Cook when I didn't send my reply card back fast enough, and I am pleasantly suprised! I really like method cookbooks. Haven't tried any of the methods yet (still kitchenless...but it looks like less than a month until we are functional again!) but I look forward to reporting back.

[imloulou]

Originally posted by jphilg

I inadvertantly acquired this book through The Good Cook when I didn't send my reply card back fast enough, and I am pleasantly suprised!

ROFL!! I did the same thing...I declined online but it did not show up so they sent the books...hmmm they knew we would be hooked...I recieved an Emeril book and I'm Just Here For More Food.

Emeril went back but I could not send Alton's book back:rolleyes: :D

[tholbrook]

I know the children's aspirin / Vitamin C mistake is a real one - when I was at the Food Network Show, AB corrected it himself when he autographed my book.

As far as "tk" - I can't even imagine what this is supposed to be. I looked through my book to try to put it into context but I still have no clue. The only thing I can think of that might be close is "to cover" but that would still be a heck of an error, plus it really would make no sense for the recipe.

BTW, I happened to drop my first copy (from The Good Cook) of I'm Just Here For More Food into the kitchen sink (full of dishwater, of course) one night so I had to pick up a new copy from the bookstore to be autographed... anyway, did anyone know that the Good Cook version is significantly thinner than the "regular" edition? In the bookstore version, the paper is thicker. Maybe that is how Good Cook gets to sell the books at such a low price. (And maybe everyone already knew this, except for me!)

[Aubergine]

Originally posted by tholbrook
I know the children's aspirin / Vitamin C mistake is a real one - when I was at the Food Network Show, AB corrected it himself when he autographed my book.

As far as "tk" - I can't even imagine what this is supposed to be. I looked through my book to try to put it into context but I still have no clue. The only thing I can think of that might be close is "to cover" but that would still be a heck of an error, plus it really would make no sense for the recipe.

BTW, I happened to drop my first copy (from The Good Cook) of I'm Just Here For More Food into the kitchen sink (full of dishwater, of course) one night so I had to pick up a new copy from the bookstore to be autographed... anyway, did anyone know that the Good Cook version is significantly thinner than the "regular" edition? In the bookstore version, the paper is thicker. Maybe that is how Good Cook gets to sell the books at such a low price. (And maybe everyone already knew this, except for me!)

i did the same thing, looking through the book, trying to make sense of tk, to no avail.

tholbrook, many, many moons ago i worked for Book of the Month Club, of which TGC is an offshoot, and you're correct: book club editions are printed separately and less expensively than regular retail editions. in fact, it used to be that the phrase "book club edition" was printed on them, in discrete small print, but i can't recall seeing it in a long time.

[Juli B]

Doesn't he have an editor or something to correct those kinds of mistakes? I don't think most of them seem like major mistakes, but it still makes it look pretty sloppy. Was his first book like that too? I've been wanting his first book for a long time, but I haven't had time to go buy it yet.

[fudi2000]

I thought the amount that he calls for on the cocoa brownies might have been a typo. I made them anyway, and it tasted like I was eating a handful of cocoa. They were'nt very good. But I love the man to death. I saw the book at the grocery store today and had the urge to pick it up, but I have to buy "real" books for school, so maybe I'll get it for Valentines Day.
Theresa