Good Eats 2: The Middle Years

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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 ...

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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

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: 9/27/2010
  • Pages: 432
  • Sales rank: 14,821
  • Product dimensions: 9.30 (w) x 10.10 (h) x 1.80 (d)

Meet the Author

Alton Brown
Alton Brown

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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