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Good Eats 2: The Middle Years by Alton Brown, Autographed

Picking up where his bestselling Good Eats: The Early Years left off, Brown is back to showcase everything fans have ever wanted to know about his award-winning television show. The Middle Years is chock-full of behind-the-scenes photographs and trivia...Read More

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Description

Picking up where his bestselling Good Eats: The Early Years left off, Brown is back to showcase everything fans 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 delicious 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), he 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 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.

For this book, “Autographed” refers to a signed bookplate.

Features Hide

  • Publisher: Stewart, Tabori & Chang
  • Material: Hardcover
  • Pages: 432
BENEFITS:
  • Picking up where his bestselling Good Eats: The Early Years left off, Brown is back to showcase everything fans 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 delicious 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), he 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 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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