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Good Eats 2: The Middle Years
     

Good Eats 2: The Middle Years

4.0 34
by 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,

Overview


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.

Brown’s 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 Brown’s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.

Editorial Reviews

Alton Brown is a whimsical science and gadget guy who also happens to be a great cook. At first glance, his Good Eats show seems witty and even wacky, but it has become a resilient Food Network favorite because it presents valuable tips about food ingredients, kitchen techniques and tools. Like his show (now in its ninth season), his books possess both lightheartedness and relevance. His tasty recipes and illustrated tips about food chemistry make this one cookbook worthy of many happy returns. A superb gift for true kitchen geeks.

Library Journal
Chef and all-around food guru Brown returns with his second Good Eats retrospective. Fans of his quirky television series will love this detailed, behind-the-scenes recap of each episode from seasons six through ten. Packed with food science tidbits, anecdotes, and easy recipes, this is more than the average cookbook. Almost all of the recipes deal with familiar foods and are best suited for novice to intermediate cooks. Expert foodies and those seeking a wider selection of intricate, vegetarian, or specialty dishes may want to look elsewhere. As a bonus, the book comes with a DVD of 15 short films of a few minutes or less, containing recipes and fun facts. Verdict This comprehensive and entertaining cookbook is highly recommended for public libraries of any size and is viable as a stand-alone or a complement to Brown's best-selling Good Eats: The Early Years.—Carolyn M. Schwartz, Westfield State Univ. Lib., MA

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Product Details

ISBN-13:
9781584798576
Publisher:
Abrams, Harry N., Inc.
Publication date:
09/27/2010
Pages:
432
Sales rank:
41,366
Product dimensions:
9.30(w) x 10.10(h) x 1.80(d)

Meet 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 and host of The Next Iron Chef America. In 2004 his STC book I’m Just Here for the Food won the James Beard Award in the reference category. Brown lives near Atlanta, Georgia, with his wife and daughter.

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Good Eats 2 4.1 out of 5 based on 0 ratings. 34 reviews.
Anonymous More than 1 year ago
The recipes are well-written and tasty (as my grandmother would say!). Additional comments from Mr. Brown are witty and entertaining. Historical information about cooking adds another dimension. I own all 3 cookbooks in the series and they are my favorites. My daughter just moved to New York and "registered" for her own set. A great gift for experienced and novice "chefs".
Angie_Lisle More than 1 year ago
The three books in The Good Eats series are, essentially, transcripts for Alton Brown's show, Good Eats - which I watched religiously. I refer to these three books as my "Kitchen Bible." I love how Brown explains the science behind the recipes - it gives me so much more control of my food when I know how and why it cooks/tastes/feels a certain way. My only wish is that I had ordered this on my Nook - I've found that ereaders are wonderful for collecting recipe books!
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