Alton Brown  EveryDayCook Book

Alton Brown EveryDayCook


  • Author : Alton Brown
  • Publisher : Ballantine Books
  • Release Date : 2016-09-27
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9781101885727

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Alton Brown EveryDayCook Excerpt :

NEW YORK TIMES BESTSELLER • This cookbook has 101 delicious recipes for home chefs of all abilities. My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include: • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars • Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada” • Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip • Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks • Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops • Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

Good Eats  The Final Years Book

Good Eats The Final Years


  • Author : Alton Brown
  • Publisher : Abrams
  • Release Date : 2022-04-26
  • Genre: Cooking
  • Pages : 432
  • ISBN 10 : 9781647002503

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Good Eats The Final Years Excerpt :

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.

Good Eats  Text Only Edition  Book

Good Eats Text Only Edition


  • Author : Alton Brown
  • Publisher : Abrams
  • Release Date : 2019-12-24
  • Genre: Cooking
  • Pages : 396
  • ISBN 10 : 9781647001148

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Good Eats Text Only Edition Excerpt :

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.

Good Eats 3 Book
Score: 5
From 1 Ratings

Good Eats 3


  • Author : Alton Brown
  • Publisher : Harry N. Abrams
  • Release Date : 2011-10-01
  • Genre: Cooking
  • Pages : 432
  • ISBN 10 : 158479903X

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Good Eats 3 Excerpt :

Television celebrity Alton Brown packs a bounty of information and entertainment between the covers of his new book devoted to everything from pomegranates to pretzels, mincemeat to molasses. Features delicious recipes along with fascinating background.

Good Eats 2 Book

Good Eats 2


  • Author : Alton Brown
  • Publisher : Abrams
  • Release Date : 2021-12-21
  • Genre: Cooking
  • Pages : 432
  • ISBN 10 : 9781613122815

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Good Eats 2 Excerpt :

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.!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-- 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.

Alton Brown s Gear for Your Kitchen Book

Alton Brown s Gear for Your Kitchen


  • Author : Alton Brown
  • Publisher : Stewart, Tabori and Chang
  • Release Date : 2008-04-01
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 1584796960

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Alton Brown s Gear for Your Kitchen Excerpt :

Looks at kitchen gadgets and equipment, explaining how to select the best and simplest tool for the job, and offers advice on cooking and twenty-five recipes using the featured tools.

I m Just Here for the Food Book

I m Just Here for the Food


  • Author : Alton Brown
  • Publisher : Abrams
  • Release Date : 2011-03-01
  • Genre: Cooking
  • Pages : 691
  • ISBN 10 : 9781613120446

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I m Just Here for the Food Excerpt :

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network's most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I'm Just Here For the Food became one of the bestselling cookbooks of the year—and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I'm Just Here For the Food: The Director's Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet—along with everything that made the original a classic instruction manual for the kitchen. Each of the book's 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a "master" recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.

I m Just Here for the Food Book
Score: 5
From 1 Ratings

I m Just Here for the Food


  • Author : Alton Brown
  • Publisher : Unknown
  • Release Date : 2003-10-01
  • Genre: Cooking
  • Pages : 104
  • ISBN 10 : 158479299X

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I m Just Here for the Food Excerpt :

This blank journal, which picks up on the distinctive design of I'm Just Here For the Food, makes a great gift for the Alton Brown fan or any foodie.

I m Just Here for More Food Book
Score: 4.5
From 8 Ratings

I m Just Here for More Food


  • Author : Alton Brown
  • Publisher : Abrams
  • Release Date : 2012-12-17
  • Genre: Cooking
  • Pages : 600
  • ISBN 10 : 9781613121757

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I m Just Here for More Food Excerpt :

Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.

Good Eats Book

Good Eats


  • Author : Tammy Lambert
  • Publisher : Tammy Lambert
  • Release Date : 2005
  • Genre: Health & Fitness
  • Pages : 248
  • ISBN 10 : 978186723xxxx

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Good Eats Excerpt :

****Get a Free Book just for visiting this page at PALEODEBUNKED.COM**** Life has become so busy these days that we don’t even get time to take care of our health. We eat whatever we get our hands on, without thinking for a moment how healthy or unhealthy it is. Paleo diet is the perfect solution for all such people. It is healthy and very easy to follow. Paleo fully read as Paleolithic, is a diet based on wild plants and animals that were consumed in the cavemen era. The fact that this diet belongs to the ancient Paleolithic era does not imply that it is tasteless and difficult to follow. On the contrary, it is very easy to make Paleo food. The best part is that there is a Paleo recipe for every meal and taste preference. If you want to try out this diet, this book is the perfect guide for you. It contains the following: 1. 50 Paleo recipes for all mealtimes 2. Recipes for breakfast, appetizers, dips, main course, dessert and much more… 3. Cooking time and serving size of each recipe. 4. Nutritional facts of each recipe so that you can manage your calories accordingly Paleo does not restrict you to eat your favorite food. Whether it is pizza, steak, cake or cookies, there is a Paleo recipe for everything. You just have to find it and you can eat anything you want, but in Paleo style. So don’t just stop here. Go ahead and try out a few. You are surely going to fall in love with the Paleo diet.

Gazetteer of Madison County  Containing Historical and Descriptive Sketches of Alton City  Upper Alton  Edwardsville  Collinsville  Highland  Troy  Monticello  Marine  Bethalto  and Other Towns Book

Gazetteer of Madison County Containing Historical and Descriptive Sketches of Alton City Upper Alton Edwardsville Collinsville Highland Troy Monticello Marine Bethalto and Other Towns


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1866
  • Genre: Madison County (Ill.)
  • Pages : 292
  • ISBN 10 : NYPL:33433081822870

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Gazetteer of Madison County Containing Historical and Descriptive Sketches of Alton City Upper Alton Edwardsville Collinsville Highland Troy Monticello Marine Bethalto and Other Towns Excerpt :

The Food Network Recipe Book

The Food Network Recipe


  • Author : Emily L. Newman
  • Publisher : McFarland
  • Release Date : 2021-04-07
  • Genre: Performing Arts
  • Pages : 263
  • ISBN 10 : 9781476679082

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The Food Network Recipe Excerpt :

When the Television Food Network launched in 1993, its programming was conceived as educational: it would teach people how to cook well, with side trips into the economics of food and healthy living. Today, however, the network is primarily known for splashy celebrity chefs and spirited competition shows. These new essays explore how the Food Network came to be known for consistently providing comforting programming that offers an escape from reality, where the storyline is just as important as the food that is being created. It dissects some of the biggest personalities that emerged from the Food Network itself, such as Guy Fieri, and offers a critical examination of a variety of chefs' feminisms and the complicated nature of success. Some writers posit that the Food Network is creating an engaging, important dialogue about modes of instruction and education, and others analyze how the Food Network presents locality and place through the sharing of food culture with the viewing public. This book will bring together these threads as it explores the rise, development, and unique adaptability of the Food Network.

Seinfeldia Book
Score: 3.5
From 105 Ratings

Seinfeldia


  • Author : Jennifer Keishin Armstrong
  • Publisher : Simon and Schuster
  • Release Date : 2017-06-06
  • Genre: Biography & Autobiography
  • Pages : 336
  • ISBN 10 : 9781476756110

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Seinfeldia Excerpt :

"An uproarious behind-the-scenes account of the creation of the hit television series describes how comedians Larry David and Jerry Seinfeld dreamed up the idea for an unconventional sitcom over coffee and how, despite network skepticism and minimal plotlines, achieved mainstream success, "--NoveList.

The Food Lab  Better Home Cooking Through Science Book
Score: 4.5
From 8 Ratings

The Food Lab Better Home Cooking Through Science


  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Release Date : 2015-09-21
  • Genre: Cooking
  • Pages : 960
  • ISBN 10 : 9780393249866

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The Food Lab Better Home Cooking Through Science Excerpt :

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.