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Good Eats 2: The Middle Years

by

Good Eats 2: The Middle Years Cover

ISBN13: 9781584798576
ISBN10: 1584798572
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

Heand#8217;s on the road again. This time, Alton Brown and his motorcycle-mounted crew are off on a thousand-mile, south-to-north journey that follows Americaand#8217;s first and#147;superhighwayand#8221;and#151;the Mississippi. Starting at the great riverand#8217;s delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and buddies travel the heartlandand#8217;s byways to scout out the very best of roadside foodand#151;and to get to know the people who spend their lives preparing and serving it.

A companion to the six-part Food Network series airing in fall 2007, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Altonand#8217;s itinerary includes big-city eateries and small-town chat and#8217;nand#8217; chews, as well as markets, inns, ice cream parlors, museums, barbecue jointsand#151;and even an alligator farm.

Louisiana-style Grilled Alligator Tail (served simply, with lemon and butter) is one of the bookand#8217;s forty original road-food recipes. Others include Pecan-Coconut Pie from an Arkansan roadside restaurant; BBQ Pork Ribs in Mississippi that Brown eats over pancakes; Vegetable Borscht from St. Pauland#8217;s Russian Tea House; and Fried Catfish from a riverside burg in Illinois. When it comes to Americaand#8217;s foodways and folkways, thereand#8217;s no better tour guide than Alton Brown.

Synopsis:

Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, andand#8212;of courseand#8212;recipes.

and#160;

Brownand#8217;s particular genius lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as and#8220;Fit to Be Tiedand#8221; (meat roulades), and#8220;Crustacean Nationand#8221; (crab), and and#8220;Ill-Gotten Grainsand#8221; (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 Brownand#8217;s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.

Synopsis:

Alton Brown is a foodie phenomenon: a great cook, a very funny guy, andand#151;underneath it alland#151;a science geek whoand#8217;s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brownand#8217;s legion of fans have been salivating forand#151;two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats.and#160;
and#160;
From and#147;Pork Fictionand#8221; (on baby back ribs), to and#147;Citizen Caneand#8221; (on caramel sauce), to and#147;Oat Cuisineand#8221; (on oatmeal), every hilarious episode is represented. Each bookand#151;the second will be published in fall 2010and#151;is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes andand#160;more thanand#160;1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.

Video

About the Author

Alton Brown is the writer, director, and host of the popular Food Network television show Good Eats, and is the resident food historian, scientist, color commentator, and host of the networks Iron Chef America series. In 2004, Brown was selected the Bon Appétit American Food & Entertaining Awards Cooking Teacher of the Year. He is a regular contributor to Bon Appétit and Mens Journal magazines. He lives in the southern United States with his wife and daughter.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Amy Beardslee, January 12, 2011 (view all comments by Amy Beardslee)
I always have a cookbook at my finger tips and Alton has made this book worth keeping out of my library and on my counter. I use the book as a reference on technique as well as recipes. I found the self laughing out loud at the self interview as well as other tidbits. Even the casual “Good Eats” fan would enjoy the book. I bought two copies for Christmas gifts as well.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781584798576
Author:
Brown, Alton
Publisher:
Stewart, Tabori, & Chang
Author:
Dhien, Jean-Claude
Subject:
Regional & Ethnic - American - General
Subject:
Courses & Dishes - General
Subject:
General Cooking
Subject:
Cooking and Food-US General
Subject:
American - General
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
20100931
Binding:
HARDCOVER
Language:
English
Illustrations:
1,000 full-color photographs and illustr
Pages:
432
Dimensions:
10.00 x 9.00 in

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Related Subjects

Arts and Entertainment » Film and Television » Reference
Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Featured Titles » Cooking and Gardening
Featured Titles » General
Travel » General

Good Eats 2: The Middle Years Used Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 432 pages Stewart, Tabori, & Chang - English 9781584798576 Reviews:
"Synopsis" by ,

Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, andand#8212;of courseand#8212;recipes.

and#160;

Brownand#8217;s particular genius lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as and#8220;Fit to Be Tiedand#8221; (meat roulades), and#8220;Crustacean Nationand#8221; (crab), and and#8220;Ill-Gotten Grainsand#8221; (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 Brownand#8217;s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.

"Synopsis" by ,
Alton Brown is a foodie phenomenon: a great cook, a very funny guy, andand#151;underneath it alland#151;a science geek whoand#8217;s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brownand#8217;s legion of fans have been salivating forand#151;two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats.and#160;
and#160;
From and#147;Pork Fictionand#8221; (on baby back ribs), to and#147;Citizen Caneand#8221; (on caramel sauce), to and#147;Oat Cuisineand#8221; (on oatmeal), every hilarious episode is represented. Each bookand#151;the second will be published in fall 2010and#151;is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes andand#160;more thanand#160;1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.

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