Good Eats 2: The Middle Years

by Alton Brown

Overview

Good Eats 2: The Middle Years showcases everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning Food Network television show, featuring behind-the-scenes photographs and trivia, science-of-food information, cooking tips, and—of course—recipes.

Alton Brown’s particular genius lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as “Fit to Be Tied” (meat roulades), “Crustacean Nation” (crab), and “Ill-Gotten Grains” (wheat products), Brown explains everything from how to make the perfect omelet to how to stuff your own sausages. With hundreds of entertaining photographs, along with Brown’s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.
Includes color photographs and illustrations
Good Eats series:
Good Eats: The Early Years
Good Eats 2: The Middle Years
Good Eats 3: The Later Years
Good Eats 4: The Final Years

Product Details

ISBN-13:	9781584798576
Publisher:	Abrams
Publication date:	09/27/2010
Pages:	432
Sales rank:	171,381
Product dimensions:	9.30(w) x 10.10(h) x 1.80(d)

About the Author

Alton Brown was directing TV commercials when he got the crazy idea to go to culinary school and reinvent the food show. The result: Good Eats, which has kept Brown gainfully employed for more than 20 years and earned him a Peabody Award. Along the way he also hosted Iron Chef America, Cutthroat Kitchen, and Feasting on Asphalt. Brown’s live culinary variety shows have played to sold-out theaters across the United States. He lives in Marietta, Georgia.

Editorial Reviews

Alton Brown is a whimsical science and gadget guy who also happens to be a great cook. At first glance, his Good Eats show seems witty and even wacky, but it has become a resilient Food Network favorite because it presents valuable tips about food ingredients, kitchen techniques and tools. Like his show (now in its ninth season), his books possess both lightheartedness and relevance. His tasty recipes and illustrated tips about food chemistry make this one cookbook worthy of many happy returns. A superb gift for true kitchen geeks.

Chef and all-around food guru Brown returns with his second Good Eats retrospective. Fans of his quirky television series will love this detailed, behind-the-scenes recap of each episode from seasons six through ten. Packed with food science tidbits, anecdotes, and easy recipes, this is more than the average cookbook. Almost all of the recipes deal with familiar foods and are best suited for novice to intermediate cooks. Expert foodies and those seeking a wider selection of intricate, vegetarian, or specialty dishes may want to look elsewhere. As a bonus, the book comes with a DVD of 15 short films of a few minutes or less, containing recipes and fun facts. Verdict This comprehensive and entertaining cookbook is highly recommended for public libraries of any size and is viable as a stand-alone or a complement to Brown's best-selling Good Eats: The Early Years.—Carolyn M. Schwartz, Westfield State Univ. Lib., MA

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