Good Eats

This quintessential food-science-and-cooking-technique title is now available in eBook! Alton 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. (Well, almost.) At long last, the book that Brown's legions of fans have cooked from and celebrated and spilled stuff on for years is available as an eBook, providing a brighter, shinier record of his long-running, award-winning Food Network TV series, Good Eats. From "Pork Fiction" (on baby back ribs), to "Citizen Cane" (on caramel sauce), to "Oat Cuisine" (on oatmeal), every hilarious episode is represented. The book contains more than 140 recipes and some helpful 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.

This quintessential food-science-and-cooking-technique title is now available in eBook! This version is best viewed on your tablet device. Also available in a text-only reflow able format, for use on a wider range of platforms. Alton 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. (Well, almost.) At long last, the book that Brown's legions of fans have cooked from and celebrated and spilled stuff on for years is available as an eBook, providing a brighter, shinier record of his long-running Food Network TV series, Good Eats. From "Pork Fiction" (on baby back ribs), to "Citizen Cane" (on caramel sauce), to "Oat Cuisine" (on oatmeal), every hilarious episode is represented. The book is illustrated with behind-the-scenes photos taken on the Good Eats set. It contains more than 140 recipes and more than 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. 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 book I'm Just Here For the Food won the James Beard Award in the reference category.

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.

As Good Eats enjoyed its 14th season on the Food Network, its popularity continued unabated. Fans can't get enough of Alton Brown's wildly inventive, science-geeky, food-loving spirit. It's no wonder, then, that the first two volumes in the 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, 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. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.

An all-new collection of must-have recipes and surprising food facts from Alton Brown, drawn from the return of the beloved Good Eats television series, including never-before aired material. This long-anticipated fourth and final volume in the bestselling Good Eats series of cookbooks draws on two reboots of the beloved television show by the inimitable Alton Brown-Good Eats Reloaded and Good Eats: The Return. With more than 150 new and improved recipes for everything from chicken parm to bibimbap and cold brew to corn dogs, accompanied by mouthwatering original photography, The Final Years is the most sumptuous and satisfying of the Good Eats books yet. Brown's surefire recipes are temptation enough: the headnotes, tips, and sidebars that support them make each recipe a journey into culinary technique, flavor exploration, and edible history. Striking photography showcases finished dishes and highlights key ingredients, and handwritten notes on the pages capture Brown's unique mix of madcap and methodical. The distinctive high-energy and information-intensive dynamic of Good Eats comes to life on every page, making this a must-have cookbook for die-hard fans and newcomers alike.

An instant New York Times bestseller, “Good Eats: The Final Years” collects must-have recipes and surprising food facts from Alton Brown, drawn from the return of the beloved “Good Eats” television series, including never-before-aired material. This fourth and final volume in the bestselling “Good Eats” series of cookbooks draws on two reboots of the beloved television show by the inimitable Alton Brown, “Good Eats Reloaded” and “Good Eats: The Return”. With more than 150 new and improved recipes for everything from chicken parm to bibimbap and cold brew to corn dogs, accompanied by mouthwatering original photography, “The Final Years” is the most sumptuous and satisfying of the “Good Eats” books yet. Inside, you will find such sumptuous recipes for: • Broiled Butter fried Chicken • Chocolate Mocha Refrigerator Cake • Thermal Shock Sirloin • Bagels from Scratch • Stovetop Mac-N-Cheese-N-Spinach • Gluten-Free Cornmeal Pancake • and many more! Brown's surefire recipes are temptation enough: The headnotes, tips, and sidebars that support them make each recipe a journey into culinary technique, flavor exploration, and edible history. Striking photography showcases finished dishes and highlights key ingredients, and handwritten notes on the pages capture Brown's unique mix of madcap and methodical. The distinctive high-energy and information-intensive dynamic of “Good Eats” comes to life on every page, making this a must-have cookbook for die-hard fans and newcomers alike.