Good Eats 2
Regular price
€28.50
A01=Alton Brown
Age Group_Uncategorized
Age Group_Uncategorized
Author_Alton Brown
automatic-update
behind the scenes
Category1=Non-Fiction
Category=WBB
coffee table book
comprehensive
cooking basics
cooking guide
cooking hacks
cooking humor
COP=United States
Delivery_Pre-order
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
famous chef
food and cooking
food network
food trivia
gastronomy
kitchen basics
kitchen tricks
Language_English
life hacks
omelet
PA=Temporarily unavailable
photography
Price_€20 to €50
PS=Active
softlaunch
Tabori & Chang Inc
tips and tricks
Product details
- ISBN 9781584798576
- Weight: 1830g
- Dimensions: 239 x 259mm
- Publication Date: 01 Oct 2010
- Publisher: Stewart, Tabori & Chang Inc
- Publication City/Country: US
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
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.
Alton Brown is the writer, director, and host of the Food Network show Good Eats, which won a 2007 Peabody Award, the first cooking show to be so honored since Julia Child's The French Chef, more than 40 years ago. Brown is also the resident food historian, scientist, and colour commentator of the network's Iron Chef America series. He is the author of five cookbooks for STC, including the New York Times-bestselling Good Eats: The Early Years, I'm Just Here for the Food, which won a James Beard Award, Alton Brown's Gear for Your Kitchen, I'm Just Here for More Food and Feasting on Asphalt.
