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Good Eats 2: The Middle Yearsby Alton Brown
Synopses & Reviews
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.
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.
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.
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.
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