December Thrifty - Week 1 #2 ~ Alton Brown Baking

I'm Just Here for More Food (Baking), published in 2004.  More of a scientific approach to baking, the recipes are written as formulas with as little words as possible.  There is a "origin" recipe that is improved upon as the chapter progresses. On the first page of each chapter there is a fold-over section used  as a bookmark/reminder on the 5 steps to complete each recipe.

The book opens with an explanation of the 5 part process used for each recipe, then delves into the science. Molecular properties of ingredients are discussed as well as their interactions and reactions with each other. The detailed information of each ingredient including the various types of fours and sugars available is quite helpful and would make this an excellent book to give to any new baker.

The methods included in the book are the muffin method ~ waffles, muffins (of course), pancakes and breads, the biscuit method ~ biscuits, scones & dumplings and the creaming ~ cakes, cookies and brownies.

The next three methods are straight dough ~ bread, rolls & brioche, egg foam ~ soufflé and angel food, plus custards ~ puddings, curds and mousse.