Synopses & Reviews
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.
"Every so often a cookbook comes along that wishes it were a television show. Brown's latest effort actually is a television show, or rather, a marathon of all 80 episodes from the first six seasons of his Food Network hit. Egotistical yet thrifty, Brown interviews himself in the introduction, describing this work as 'four hundred pages of liner notes.' And that is sadly accurate. For all its girth, there are merely 140 recipes, ranging from chocolate syrup to butternut dumplings with brown butter and sage. That these entries appear sequentially exemplifies the book's biggest problem; it is organized by TV episode number, causing readers to repeatedly visit the index to make sure they're not missing anything. The roast turkey is toward the beginning of the book, for example, but the turkey salad is hiding out somewhere in the middle. 'Recipes that never made it into the show!' are promised, but good luck identifying them, and is that really a bonus? Accompanying each meal is a chart labeled, 'Knowledge Concentrate.' These contain the fun, quasi-scientific facts that are the author's bread and butter ('The higher the egg-to-dairy ratio, the firmer the custard'). The remainder of the pages are cluttered with photo strips, sketches and squiggly lines, lest you get bored and turn on the tube." Publishers Weekly (Copyright Reed Business Information, Inc.)
The first book in a two-volume series provides fans with an unexpurgated record of Brown's long-running, award-winning Food Network series, "Good Eats." From Pork Fiction to Oat Cuisine, every hilarious episode is represented along with recipes, photographs, food science, food puns, and more.
Foodie phenomenon Brown is 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. This edition, the first in a two-volume series, provides an unexpurgated record of his long-running, award-winning Food Network TV series, "Good Eats."
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 expert commentator on Iron Chef America. In 2004 his STC book Iand#8217;m Just Here For the Food won the James Beard Award for in the reference category. Brown lives in Georgia with his wife and daughter.