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This title in other editions

Good Eats 2: The Middle Years

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Good Eats 2: The Middle Years Cover

ISBN13: 9781584798576
ISBN10: 1584798572
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, and—of course—recipes.

 

Browns 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 Browns 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, and--underneath it all--a science geek who's as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown's legion of fans have been salivating for--two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats. From Pork Fiction (on baby back ribs), to Citizen Cane (on caramel sauce), to Oat Cuisine (on oatmeal), every hilarious episode is represented. Each book--the second will be published in fall 2010--is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes and more than 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
Subtitle:
The Middle Years
Author:
Brown, Alton
Author:
Dhien, Jean-Claude
Publisher:
Stewart, Tabori and Chang
Subject:
Regional & Ethnic - American - General
Subject:
Courses & Dishes - General
Subject:
General Cooking
Subject:
Cooking and Food-US General
Subject:
American - General
Copyright:
Edition Description:
Paper Over Board
Publication Date:
20101001
Binding:
Hardback
Language:
English
Illustrations:
100 Color Photos
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 New Hardcover
0 stars - 0 reviews
$37.50 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, and—of course—recipes.

 

Browns 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 Browns 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, and--underneath it all--a science geek who's as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown's legion of fans have been salivating for--two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats. From Pork Fiction (on baby back ribs), to Citizen Cane (on caramel sauce), to Oat Cuisine (on oatmeal), every hilarious episode is represented. Each book--the second will be published in fall 2010--is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes and more than 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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