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.
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.
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.
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.
About the Author
Alton Brown is the writer, director, and host of the Food Network show Good Eats,
which won a 2007 Peabody Award, and is the resident food historian, scientist, and color commentator of the networkand#8217;s Iron Chef America
series. In 2004, his book Iand#8217;m Just Here For the Food
won the James Beard Award for Best Cookbook in the Reference category. A regular contributor to Bon Appand#233;tit
and Menand#8217;s Journal
magazines, Brown lives in the southern United States with his wife and daughter.
Jean-Claude Dhien was trained as a chef in Europe and now works as a photographer. He accompanied Alton Brown on his first Feasting on Asphalt series in 2006.