Synopses & Reviews
As
Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans canand#8217;t get enough of Alton Brownand#8217;s wildly inventive, science-geeky, food-loving spirit. Itand#8217;s no wonder, then, that the first two volumes in STCand#8217;s Good Eats series were
New York Times bestsellers.
Like Volumes 1 and 2, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, behind-the-scenes glimpsesand#8212;and bonus sock puppet instructions! In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book thatand#8217;s as fun to read as it is to cook from. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.
Praise for Good Eats 3: The Later Years:
and#8220;A victory lapand#8221;and#160;
and#8212;Chicago Tribune
and#8220;The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brownand#8217;s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?and#8221;
and#160;and#8212;Oregonian
and#8220;Altonand#8217;s cookbooks are non-traditional to say the least. In addition to great recipes, theyand#8217;re loaded with humor, science, and great tips on selecting ingredients.and#8221;
and#8212;Northeast Flavor magazine
and#8220;Much like Good Eats the show, the book can carry many labelsand#8212;or, more to the point, defy labels altogether.and#8221;
and#8212;The Record
and#8220;His best yet.and#8221; and#8212;LAWeekly.com
Synopsis
New York Times bestselling author
From the star of television's Good Eats (Food Network, Cooking Channel)
"A victory lap." --Chicago Tribune
"Filled with health information and tips on how to become a better home cook." --Oregonian
"His best yet." --LAWeekly.com
Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. Television host and food scientist Alton Brown offers foodies more than 200 recipes accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, and behind-the-scenes glimpses.
In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that's as fun to read as it is to cook from. Open the book and dig into:
- Milk Made
- Pretzel Logic
- Coconut Cake Revival
- Fishin' Whole
- Stew Romance
- The Wing and I
- Apple of My Pie
- Oh My, Meat Pie
- Switched on Baklava
- And much more
Everyone who wants to cook for their family will benefit from the knowledge in this series. With his trademark humor, Brown starts at the neighborhood supermarket and recommends what to buy, how to turn it into tasty "good eats," and explains the science behind his recommendations. What bacon should you take home? How can you make it crispy? Why does frying bacon suddenly burn? Does all espresso have to be dark roasted? Cooking school has never been so darn fun
Good Eats 3 is a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere. He makes cooking fun He makes food fun He'll make your kitchen fun
Synopsis
From the New York Times bestselling author and star of television's Good Eats, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers.
Television host and food scientist Alton Brown offers foodies more than 200 recipes accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, and behind-the-scenes glimpses.
In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that's as fun to read as it is to cook from. Open the book and dig into:
- Milk Made
- Pretzel Logic
- Coconut Cake Revival
- Fishin' Whole
- Stew Romance
- The Wing and I
- Apple of My Pie
- Oh My, Meat Pie
- Switched on Baklava
- And much more
Everyone who wants to cook for their family will benefit from the knowledge in this series. With his trademark humor, Brown starts at the neighborhood supermarket and recommends what to buy, how to turn it into tasty "good eats," and explains the science behind his recommendations. What bacon should you take home? How can you make it crispy? Why does frying bacon suddenly burn? Does all espresso have to be dark roasted? Cooking school has never been so darn fun
Good Eats 3 is a must-have addition to the bookshelves and kitchen counters of Alton Brown lovers everywhere. He makes cooking fun He makes food fun He'll make your kitchen fun
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
Synopsis
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.
Video
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.