A01=Alton Brown
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Author_Alton Brown
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bestselling author
bestselling cookbook
Category1=Non-Fiction
Category=WBA
chef gift
cookbook
cookbook gift
cooking at home
cooking channel
COP=United States
culinary
Delivery_Pre-order
entertaining cookbook
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
family cooking
Food network
food science
fun cookbook
good eats
good eats tv
great recipes
healthy cookbook
healthy recipes
how to cook
Language_English
learning about food
learning to cook
PA=Temporarily unavailable
Price_€20 to €50
PS=Active
softlaunch
Tabori & Chang Inc
tv cooking
Product details
- ISBN 9781584799030
- Weight: 1770g
- Dimensions: 237 x 259mm
- Publication Date: 27 Sep 2011
- Publisher: Stewart, Tabori & Chang Inc
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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As Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans can’t get enough of Alton Brown’s wildly inventive, science-geeky, food-loving spirit. It’s no wonder, then, that the first two volumes in STC’s Good Eats series were New York Times bestsellers. Like Volumes 1 and 2, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, behind-the-scenes glimpses—and bonus sock puppet instructions! In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that’s as fun to read as it is to cook from. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.Praise for Good Eats 3: The Later Years: “A victory lap” —Chicago Tribune “The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brown’s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?” —Oregonian “Alton’s cookbooks are non-traditional to say the least. In addition to great recipes, they’re loaded with humor, science, and great tips on selecting ingredients.”—Northeast Flavor magazine“Much like Good Eats the show, the book can carry many labels—or, more to the point, defy labels altogether.”—The Record “His best yet.” —LAWeekly.com
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 honoured 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 six cookbooks for STC, including the New York Times-bestselling Good Eats: The Early Years, Good Eats: The Middle 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. He lives near Atlanta, Georgia, with his wife, daughter, and two dogs.
