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Good Eats: The Early Years
| Our Price |
$ 29.25
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| Retail Value |
$ 37.50 |
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| You Save |
$ 8.25 (22%) |
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| Item Number |
1552213 |
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Item Description...
Overview
Presents a guide to the six seasons of the television show, including information on the episode topics, interviews, behind-the-scenes specials, and recipes featured on the program.
Publishers Description
Alton Brown is a foodie phenomenon: 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.) Here, finally, are the books that Brown's legion of fans have been salivating for—two volumes that together will provide an unexpurgated 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. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on the Good Eats set. Each 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.
At GoodNews Christian Bookstore, we have possibly the lowest prices anywhere! Discount on books and bibles is 25%. Checkout our church supplies page! We are cheaper than Lifeway and Family Christian. Shop with confidence! Blessings, Bill |
Item Specifications...
Pages 395
Dimensions: Length: 1.5" Width: 9.5" Height: 10.5"
Weight: 3.6 lbs.
Binding Hardcover
Release Date Oct 1, 2009
ISBN 1584797959
EAN 9781584797951
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Availability 66 units.
Availability accurate as of May 23, 2012 03:41.
Usually ships within one to two business days from Commerce GA.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | The perfect quick reference for some of my favorite episodes! Jan 10, 2010 |
Let me start by saying this: If you are looking for extreme detail about making bread, or butterflying a chicken, you are better off starting with Alton's other books, "I'm Just Here for the Food" (cooking) or "I'm Just Here for More Food" (baking). This book is made to give you a small snippet of each episode, which is centered around a specific topic, whether it be the blueberry or finding and using the perfect chef's knife.
Being of the scientific mind, and not really knowing what I was doing in the kitchen, Alton's approach as a "culinary cartographer" helped me understand food. I frequently would find episodes on [...] and watch it multiple times to get a handle on a scary food that I had never cooked with before. This book allows me to use the index and find the key elements I wanted to remember from the show, without dragging my laptop into the kitchen with me or make notes that I wouldn't worry about staining. Although it does leave out some of the hilariously entertaining pop culture from the show, it does make mention of it, and even includes some trivia from behind the scenes.
One of the best things about Alton's recipes (he calls them applications, in that they are not meant to be followed exactly unless stated as such) is that they are not a boring read. Many times when following recipes I had a tendency to glaze over and forget what I had just read, because recipes ALL LOOK THE SAME. Recipes have always seemed to be written in a sort of sentence equation, which can be hard to remember and a snore to read. For example, directions for mashers in the "This Spud's for You" chapter read:
3. When the spud water boils, ditch the lid, drop the heat to a simmer, and cook until the spuds are easily crushed with tongs, 15 to 20 minutes.
When I first read this, I laughed to myself at the author calling diced potatoes "spud hunks" and the directions of "ditching the lid". Finally, a cook who uses some colorful writing to talk to everyday, American cooks!
My only complaint, and its a silly one, is that the footnotes can be sometimes hard to find. I will read them at the end of the chapter and have no idea to what they are referring, so I go back to find them. Sometimes its extremely difficult, because they can be attached to photos, titles, headings, and items within recipes. I only wish they had made them a different color or something so I could find them easier!
Alton's books are the only books on cooking that I find I can read cover to cover and consider a page turner. And because the book is done chronologically, it does read somewhat like a story. So if you want some comedy, some cooking, some trivia, and an all in all good read, I highly recommend that you buy this book. As for myself (who owns all of Alton's book except for "Feasting on Asphalt") I will be anxiously awaiting Vol. 2! | | | | Awesome gift for the scientist/cook in your household! Jan 9, 2010 |
| This cookbook was a gift for my husband for Christmas. He is a huge Alton Brown fan and absolulely loved this cookbook. I recommend it to all Alton Brown fans current and future! | | | | Awesome, Awesome, Awesome!!! Jan 7, 2010 |
| I bought this book for my significient other for Christmas because he loves to cook and is obsessed with Alton Brown. We watch "Good Eats" each evening it is on Food Network. The book is just as fun as his show. Great recipies, fun facts, food science, and just as important, Alton's goofy humor. We LOVE it!! | | | | Great gift! Jan 7, 2010 |
| I gave this cookbook as a gift to my nephew (he is Alton Brown's biggest fan!) for Christmas. It was a hit! It is a beautiful book full of info and recipes and lots of pictures! He really loves it! Thanks for making me a really "Cool" Aunt! | | | | Fun book for the novice Jan 5, 2010 |
| Spread out pretty well, I have no experience with cook books, so I find this easy to use and gives me a lot of encouragement for the harder dishes. The only problem is a lot of the recipes are done via weight, so a scale is necessary | | | Write your own review about Good Eats: The Early Years
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