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Alton Brown
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Good Eats (Text-Only Edition): The Early Years Kindle Edition

by Alton Brown (Author) Format: Kindle Edition
4.8 4.8 out of 5 stars 1,025 ratings
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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.

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  1. Book 1 of 4
    Good Eats
  2. Print length
    405 pages
  3. Language
    English
  4. Sticky notes
    On Kindle Scribe
  5. Publisher
    Abrams
  6. Publication date
    December 24, 2019
  7. Grade level
    8 and up
  8. File size
    27905 KB
  9. Page Flip
    Enabled
  10. Word Wise
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  11. Enhanced typesetting
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  12. See all details
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Editorial Reviews

From Publishers Weekly

Every so often a cookbook comes along that wishes it were a television show. Brown's latest effort actually is a television show, or rather, a marathon of all 80 episodes from the first six seasons of his Food Network hit. Egotistical yet thrifty, Brown interviews himself in the introduction, describing this work as four hundred pages of liner notes. And that is sadly accurate. For all its girth, there are merely 140 recipes, ranging from chocolate syrup to butternut dumplings with brown butter and sage. That these entries appear sequentially exemplifies the book's biggest problem; it is organized by TV episode number, causing readers to repeatedly visit the index to make sure they're not missing anything. The roast turkey is toward the beginning of the book, for example, but the turkey salad is hiding out somewhere in the middle. Recipes that never made it into the show! are promised, but good luck identifying them, and is that really a bonus? Accompanying each meal is a chart labeled, Knowledge Concentrate. These contain the fun, quasi-scientific facts that are the author's bread and butter (The higher the egg-to-dairy ratio, the firmer the custard). The remainder of the pages are cluttered with photo strips, sketches and squiggly lines, lest you get bored and turn on the tube. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About 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. In 2004 his book I’m Just Here For the Food won the James Beard Award in the reference category.

Product details

  • ASIN ‏ : ‎ B082XD33ZJ
  • Publisher ‏ : ‎ Abrams (December 24, 2019)
  • Publication date ‏ : ‎ December 24, 2019
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 27905 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 405 pages
  • Customer Reviews:
    4.8 4.8 out of 5 stars 1,025 ratings

About the author

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Alton Brown

Alton Brown

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My name is Alton Brown and I wrote this book. It’s my first in a few years because I’ve been busy with television projects like Good Eats, Iron Chef America and Cutthroat Kitchen. When I haven’t been hosting or producing, I’ve been developing digital media projects and touring my live stage shows and collecting awards. My publisher made me say that last part. But then I started thinking that I wanted to do something personal. And that’s what EveryDayCook is. This is the food I cook and eat on a day-to-day basis, from morning to late at night and everywhere in-between. There’s still plenty of science and hopefully some humor here (my agent says that’s my “wheelhouse”) but unlike my other books, a lot of attention went into the photos, which were actually taken with my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re mighty tasty.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,025 global ratings
Must have for the AB fan
5 Stars
Must have for the AB fan
Not much can be added to the other reviews. While the book is filled with recipes, that isnt the entire point of the book. The book is filled with tips, quips, facts and other Alton-isms and is a ton of fun. a great book to just leave out - and one that is not content to leave stuffed on the shelf with those other pretentious cookbooks.AND...I didn't see this in other reviews but the dust jacket unfolds to a fun 20.5 X 29.5 poster. Framed mine, and hung it on the wall.
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Top reviews from the United States

KRBM
5.0 out of 5 stars A book for the GENIUS GEEK COOK in you!
Reviewed in the United States on February 27, 2017
Verified Purchase
Purchased for my hubby. He does less cooking but loves the gadgets/science end of it. He, in fact, is called in quite often to cook/drain the pasta noodles and make rice (except risotto, my specialty ;) otherwise pasta/rice are harder than they sound to get just right. Anyway, this is a great Alton Brown cookbook. Who doesn't love Alton? He is engaging and makes cooking (not being a culinary expert; though he most def. is!) accessible and spins a story around each dish, ingredient and pot/pan or gadget. His down to earth manner married to expertise is just right for my Engineer spouse. I thought he should have a more "Guy" cookbook (instead of my Macaroons, Afternoon Tea,rec Ina Garten, Martha Stewart.) I love it too. I also highly recommend Alton Brown's "Gear: For Your Kitchen". Finally, a primer for outfitting my kitchen. I have many tools/gadgets/small electrics, all of the usual accoutrements - but still feel like I am missing something, sometimes at least. Now I can cover the checklist. Also...move into new territory, and play with new toys! GREAT resources (both books.) Alton is a sly, unassuming, if intense - genius. You are too so get this book!
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Ann
5.0 out of 5 stars AB Fan that missed the first few dozen episodes...
Reviewed in the United States on June 12, 2012
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This show is very interesting; unfortunately we missed the early year episodeds..this book fills that void! By having all 3 of the series, you can begin (comprehend may be too strong of a word) to see how he evolved into such an iconic symbol of food knowledge and expertise. He is a premier teacher. And his teaching is in a fun, yet accurate method that allows adult and child to learn about why things happen when you are of a culinary mindset. Please do yourself a favor if you are considering this book, and getting all 3 of the series (no, I don't get a kickback! ha ..wish I did). These (books) are not cover to cover reading, but nonetheless, entertaining, captivating..and did I mention 'heavy'? As in the weight of the volume(s) is ...more than the norm shall we say? (Read= not an airplane novel to tuck in your carryon).

The quality of the pictures, the content, the antidotes, the recipes, the layout (takes some getting used to, but then it's a snap)...all are top notch. And where else can you learn that McDonalds seseme buns have 160 (or was it 180) seeds on every bun? This is great trivia folks. Afterall, if airlines can save millions counting peanuts, don't you think that McD's did sometime back? Who would of thought...? You will be happy if you buy one of the series... thrilled if you buy two... and estatic if you get all 3 books in this set. There will be no more Good Eats TV shows...so suck it up, and get this series of books.
2 people found this helpful
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Brandon R.
5.0 out of 5 stars Great book with tons of information
Reviewed in the United States on October 21, 2009
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I've always been a Good Eats fan and this book delivers really the "goods"... Each episode that the book covers is combed for the most important facts, recipes, and procedures and puts them into a nice package. It's like watching the episodes, but faster and with even more trivia and facts (yet obviously more reading).

The positives have already been covered by many reviewers and I have a feeling I won't be running out of reading material anytime soon. The recipes are nicely laid out and clear to read. I particularly like how Alton bolds the hardware (pans, spatulas, etc.) because he realizes how important proper hardware is as the software (recipe ingredients).

One negative is I that I agree there needs to be a better way of listing and organizing the individual recipes (or applications as the book refers to them). A book is only as good as its reference, which while is pretty complete in itself, sometimes you just want to look through a list of recipes and recipes only when trying to plan meals. Still, it's a relatively small issue.

I highly recommend this impressive tome to any Good Eats fan or fellow cook interested in the "why's" of cooking, in addition to some seriously tasty food.
One person found this helpful
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Sandy
5.0 out of 5 stars Good Eats for your countertop - a multi-use tool.
Reviewed in the United States on August 26, 2009
Verified Purchase
Finally! No more having to dig through the search engine of the food network website or dreading that I wrote the wrong measurement or ingredient while watching the show and frantically trying to copy all the juicy "tidbits"! No more looking at the DvD collection and sighing at the price, knowing I could never afford it! It's Good Eats, concise, compact and affordable.

This volume contains the first 6 seasons and covers all 80 shows, covering: steak, spuds, eggs, baking, grilling, jams, frying, apples, mushrooms, and many more Good Eats.

All of the tidbits are here and I dare say if not all, most of them, including updates on some of the tips and hints since the episodes were made (such as the recent teflon scare and how teflon isn't bad below 550F). The recipes from each episode are listed with procedures, diagrams, pictures and notations. It takes the fear away from the complexity of cooking and gives you fun history tips that you can pass on during dinner chat or use in a friendly game of trivial pursuit. Having seen other works of Alton's and considering him the best of the best for telling you how, when and why with science to back it up, I rate this the #1 must have.

BTW, it's printed in a durable binder and the dustjacket folds out into a pulp-fiction type poster (cover art) that I'm seriously considering hanging in the game room due to its fun nature.
115 people found this helpful
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Lli
5.0 out of 5 stars My 13 year old grandson loves it!
Reviewed in the United States on February 21, 2023
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I got this as a gift for my grandson. He loves it and is having a wonderful time making several of the recipes! He's got a strong science bent, and this is perfect.
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Top reviews from other countries

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Becky Mercer
5.0 out of 5 stars Great fun read, informative
Reviewed in Canada on May 22, 2013
Verified Purchase
This book (and the whole series of Good Eats books) are a wonderful source of information as well as recipes and are suitable for the beginner/novice cook. The humour from the show comes through on the pages, and the little factoids included on many types of foods are super fun and interesting. I read this book like a novel, and have tried several of the recipes. Makes cooking seem 100% fun and 0% chore.
One person found this helpful
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Tom Wolf
5.0 out of 5 stars prima kurzüberblick über die basics der nordamerikanischen Küche
Reviewed in Germany on August 18, 2013
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Super Buch. Alton Brown hat hier seine prima Kochsendungen verarbeitet. Hier findet man das "must know".
Viele Seiteninfos. Englisch sollte man allerdings können. :-)
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Paul Lynch
5.0 out of 5 stars A must buy for fans of Good Eats
Reviewed in the United Kingdom on October 18, 2009
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I am a big fan of the Good Eats show, even though my only access to it is via YouTube, and I have Alton Brown's three previous books from the series. There are 80 episodes covered in this first installment of three books (not two, as the Product Description claims), each with a short discussion of the themes of the show, a couple of recipes (called applications in the book), and some quotes and trivia. The recipes have all been reworked, some substantially; a few that I have checked have been exactly as given in the shows. Recipes have been adjusted to use weights (hurray!) rather than cup measures, where it is appropriate.

If you are looking for a basic cookbook, then this isn't it; but then, it doesn't claim to be. If you want to dig out some recipe that you half remember from an episode, or just would like a souvenir of the shows, you'll be very happy. I have made a number of the recipes; most work out very well, but some have quirks that give inedible results (for me) - I'll refer you to p156 and the "Duck!" recipe - which has become known in my household as "rubber duck" for an example. But I should emphasise that most recipes work well, especially the baking recipes.

This book is funny, good science, and above all Good Eats.
4 people found this helpful
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Kyle Toebosch
5.0 out of 5 stars A great recap of the show.
Reviewed in Canada on March 14, 2020
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Great recipes, techniques, and science behind cooking.
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J. Soderholm
5.0 out of 5 stars Fantastic!
Reviewed in the United Kingdom on January 3, 2011
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I love the show "Good Eats" so I bought the book without any hesitation. The book was even thicker then I thought and describes every episode including each recipe. So even though I loved the show I was impressed with the book and will order the next book today.

Highly recommended even if you never seen the show!
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