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Good Eats: The Middle Years Hardcover


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Good Eats: The Middle Years + Good Eats 3: The Later Years + Good Eats: Volume 1, The Early Years
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Product Details

  • Series: Good Eats (Book 2)
  • Hardcover: 432 pages
  • Publisher: Stewart, Tabori and Chang; Har/DVD edition (September 27, 2010)
  • Language: English
  • ISBN-10: 1584798572
  • ISBN-13: 978-1584798576
  • Product Dimensions: 10.3 x 9.4 x 1.6 inches
  • Shipping Weight: 3.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (90 customer reviews)
  • Amazon Best Sellers Rank: #17,576 in Books (See Top 100 in Books)

Editorial Reviews

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 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.


More 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 resident food historian, scientist, and color commentator of the network's Iron Chef America series. In 2004, his book I'm Just Here For the Food won the James Beard Award for Best Cookbook in the Reference category. A regular contributor to Bon Appétit and Men's Journal magazines, Brown lives in the southern United States with his wife and daughter.

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Customer Reviews

4.9 out of 5 stars
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I bought this cook book as a Christmas gift for my son.
Ms. Redwine
So far, he's had the book about 3 weeks and has cooked more then a handful of recipes.
Dustee
Good Eats is a Food Network tv show hosted by Alton Brown.
Mother of two

Most Helpful Customer Reviews

36 of 38 people found the following review helpful By wogan TOP 100 REVIEWER on September 29, 2010
Format: Hardcover
Alton Brown continues his record of his distinctive and fun, but still educational food program Good Eats. He includes a DVD with 15 very short clips that include the subjects: cotton candy, plum pudding, cowboy chow talk, grog, egg nog, sugar, turkey carving, fish, French toast, knives, peanut brittle, macaroons, rice, pickles, diner speak. The turkey carving is very useful and well done.
All are done in Alton's inimitable quirky style.
Included in the book itself is an interview with Alton and seasons 6 through 10 which are episodes 81through 164. There are colour illustrations, diagrams and pictures to show various techniques such as shucking oysters. Two or three recipes are included with each episode. There are many good ones here including Cuban sandwiches and Alton's favorite on frying turkeys. Included are equivalent charts and a recipe index.

Everything is done in the fun quirky style of the show which would make this a good book for those a bit hesitant about their ability or the fun of cooking. Cookbook collectors and fans of Alton Brown of course would also appreciate this book.
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35 of 41 people found the following review helpful By Amazon Customer on October 17, 2010
Format: Hardcover
I don't know if I just didn't remember the scripts from the first 80 episodes, but the first book it seemed like he took more time with the information at the beginning of each episode. The first book had stories and anecdotes about why each episode subject was chosen or a little story about it. In this one he just copied and pasted the opening script from the show. I still love that I get all the recipes plus a few extras, but I wish he had taken as much time with this one as he did with the first. Maybe it was the publisher's fault, pushing him to get it out faster.
I just hope the next one goes back to the first book's style.
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22 of 29 people found the following review helpful By BTrain on September 27, 2010
Format: Hardcover Verified Purchase
This is the second book in the Good Eats "series" of book that Alton is putting out covering what he teaches us during the his TV show. It is a very valuable resource for people to learn a lot about a cooking in a fresh, innovative way as opposed to just reading another cookbook. It is a refreshing and entertaining way to discover they why's of cooking rather than just regurgitating recipes. For that I think this book is an excellent resource for people and I highly recommend it to anyone who wants to learn more about cooking.

My only complaints are the same as they were for the previous edition. The main complaint is that the index doesn't really cover all of the books. This is a very minor problem and one that only real fans of the show will find difficult since, in my case I already have seen all of his shows and might know that I want to do a version of one of the recipes he covered in one of his shows but I have to remember which book contains that episode in order for me to find the recipe. True, the individual indices have all the values we need to go look things up but at the same time, they only index what is in that volume of the series, so if you are looking for something and don't find it in the index then you have to go look it up in the other index to see if the recipe is there instead. I think I'm just spoiled by how easy Alton makes it to understand everything on his show and am wishing that the same ease of use translated to looking things up in these books. I'm hoping/wishing that after a few volumes of the book are out that they include an overall index to make things easier to look up. (I also wrote in my review of the first book that not all of the recipes from the show were included in the book.
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3 of 3 people found the following review helpful By Samuel Gerry on May 17, 2011
Format: Hardcover
Alton Brown is pretty much responsible for my interest in cooking. I've been hooked on Good Eats since the first time I was channel surfing and saw his Man-Food episode. I own his book on cooking methods, baking, and the first Good Eats volume. Essentially his books are recipe books with built in commentary. He not only provides the instructions on how to cook, but explains why. If you enjoy a Mr. Wizard approach to cooking, then I'd say this book is enough to at least capture your interest in cooking from cover to cover.
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2 of 2 people found the following review helpful By Michael K. Smith TOP 500 REVIEWER on April 2, 2012
Format: Hardcover
I'm a foodie. Not a gourmet, just a serious eater. And for that reason, I'm also something of a serious, though often fumbling, cook. For these reasons (and also just because he's the sort of what-the-hell person he is), I'm also a great Alton Brown fan. The guy is a mix of Julia Child, Mr. Wizard, and MacGyver, with a little Steven Wright thrown in. And his GOOD EATS series, which seems now like it's been around forever, is a mesmerizing mix of practical recipes, lessons on cooking methods, and necessary theoretical knowledge on nutrition and what-not, all with a leavening of slightly insane humor and absolutely shameless costuming and visual puns. This volume's predecessor ("The Early Years") covered the first five seasons of the show and this one covers the next five, with subjects ranging from bananas, chili, lobster and crab, and rice, to gyro sandwiches, the many varieties of what the Brits call "pudding," and how and what to cook with your kids -- and Alton believes in starting them young, before they get used to someone else automatically feeding them. That's 164 episodes, including his famous high-tech, safety-conscious excursion into deep-frying a turkey, which got him applause from fire departments all across the country. Along with the recipes and the discussions of alternate methods and ingredients, and clear explanations of exactly why some things need to be done a certain way, there's the usual sprinkling of trivia about the production of the show, historical and anthropological asides, and deadpan commentary. The only criticism I have of the book, really, is that the visual design and layout of the book becomes a bit too extreme at times, with light-colored type against busy backgrounds and such. It can be difficult for some of us old-timers. But that won't keep me from adding notes and Post-Its as I sharpen my knives and get out my saucepans.
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