List Price: $35.00 Details

The List Price is the suggested retail price of a new product as provided by a manufacturer, supplier, or seller. Except for books, Amazon will display a List Price if the product was purchased by customers on Amazon or offered by other retailers at or above the List Price in at least the past 90 days. List prices may not necessarily reflect the product's prevailing market price.
Learn more
Save: $16.01 (46%)
Get Fast, Free Shipping with Amazon Prime FREE Returns
Return this item for free
  • Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
  • Learn more about free returns.
FREE delivery Wednesday, December 14 if you spend $25 on items shipped by Amazon
In Stock.
As an alternative, the Kindle eBook is available now and can be read on any device with the free Kindle app.
$$18.99 () Includes selected options. Includes initial monthly payment and selected options. Details
Initial payment breakdown
Shipping cost, delivery date, and order total (including tax) shown at checkout.
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Ships from
Sold by
Ships from
Sold by
Return policy: Returnable until Jan 31, 2023
For the 2022 holiday season, returnable items purchased between October 11 and December 25, 2022 can be returned until January 31, 2023.
Alton Brown: EveryDayCook... has been added to your Cart
Get Fast, Free Shipping with Amazon Prime
FREE delivery Tuesday, December 20 if you spend $25 on items shipped by Amazon
Condition: Used: Good
Comment: All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.
Access codes and supplements are not guaranteed with used items.
Have one to sell?
Other Sellers on Amazon
& FREE Shipping
Sold by: DaisyGiftShop
Sold by: DaisyGiftShop
(427 ratings)
99% positive over last 12 months
Only 10 left in stock - order soon.
Shipping rates and Return policy
+ $3.99 shipping
Sold by: H Bookshop
Sold by: H Bookshop
(621 ratings)
99% positive over last 12 months
In Stock.
Shipping rates and Return policy
+ $5.69 shipping
Sold by: Baby-Blooms
Sold by: Baby-Blooms
(57 ratings)
93% positive over last 12 months
Only 1 left in stock - order soon.
Shipping rates and Return policy
Loading your book clubs
There was a problem loading your book clubs. Please try again.
Not in a club? Learn more
Amazon book clubs early access

Join or create book clubs

Choose books together

Track your books
Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free.
Kindle app logo image

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required. Learn more

Read instantly on your browser with Kindle Cloud Reader.

Using your mobile phone camera - scan the code below and download the Kindle app.

QR code to download the Kindle App

Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more

Follow the Author

Something went wrong. Please try your request again later.

Alton Brown: EveryDayCook: A Cookbook Hardcover – September 27, 2016

4.7 out of 5 stars 1,579 ratings

New from Used from
$15.99 $3.43
Great on Kindle
Great Experience. Great Value.
iphone with kindle app
Putting our best book forward
Each Great on Kindle book offers a great reading experience, at a better value than print to keep your wallet happy.

Explore your book, then jump right back to where you left off with Page Flip.

View high quality images that let you zoom in to take a closer look.

Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.

Discover additional details about the events, people, and places in your book, with Wikipedia integration.

Get the free Kindle app: Link to the kindle app page Link to the kindle app page
Enjoy a great reading experience when you buy the Kindle edition of this book. Learn more about Great on Kindle, available in select categories.

Enhance your purchase

Editors' Picks: The Best Cookbooks of the Month
The top cookbooks of the month picked by Amazon Book Review Editor, Seira Wilson. See her picks.

Frequently bought together

  • Alton Brown: EveryDayCook: A Cookbook
  • +
  • Good Eats: The Final Years (Good Eats, 4)
  • +
  • Good Eats: The Early Years
Total price:
To see our price, add these items to your cart.
Choose items to buy together.

Editorial Reviews

About the Author

Alton Brown used to direct TV commercials and cook on the side. Then he got the crazy idea to go to culinary school and reinvent the food show. The result: Good Eats, which kept Brown gainfully employed for fifteen years and earned him a Peabody Award. Along the way he also hosted Iron Chef America and Feasting on Asphalt and wrote seven books in his spare time. In 2013 he launched a live culinary variety show called The Edible Inevitable tour, which played to sold out theaters across the United States. In the spring of 2016, Brown’s new live show, Eat Your Science, toured forty U.S. cities. Brown also hosts the insanely popular Cutthroat Kitchen on Food Network.

Excerpt. © Reprinted by permission. All rights reserved.

Chapter 1

Breakfast Carbonara

Feeds 4 to 6 

The way I look at it, if you’re going to eat pasta on a regular basis, you should probably have it for breakfast so you’ve got the whole day to work it off. With that in mind, I offer this riff on carbonara that delivers eggs, sausage, toast, and even a bit of citrus.

Now . . . ​where will I put that Nobel.

1 tablespoon grated orange zest

W cup fresh flat-leaf parsley leaves, finely chopped

W cup fresh bread crumbs

1 tablespoon kosher salt

8 ounces dry linguine, preferably whole wheat

8 ounces breakfast sausage

2 scallions, thinly sliced

4 large eggs, at room temperature

3 ounces finely grated Pecorino Romano

1 teaspoon freshly ground black pepper

1. Combine the orange zest, parsley and bread crumbs in a small bowl. Set aside.

2. Add 2 quarts water, the salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente. 

3. Meanwhile, cook the sausage in a 12-inch cast-iron skillet over medium-high heat until brown. Add the scallions and cook until fragrant.

4. While the pasta and sausage are cooking, whisk together the eggs, Pecorino and pepper.

5. Drain the pasta, reserving W cup of the starchy water. Add the pasta to the sausage, tossing the pasta to coat in the fat.

6. Remove from the heat, add the egg mixture, and thin as needed with additional pasta water.

7. Serve immediately with a generous sprinkle of the parsley mixture.

Always Perfect Oatmeal

Feeds 2 

If you think about it before going to bed, go ahead and put the water, oats and salt in the pot and let it sit overnight. The cooking will go even faster.

120 grams thick rolled oats (1 cup)

25 grams quinoa (unrinsed) 

475 grams water (2 cups + 2 T)

7 grams kosher salt

Combine, cover and place over low heat. After 15 minutes take a peek. If the water doesn’t seem to be absorbing, re-cover, boost the heat a little and cook another 15 minutes. If at any time you see steam shooting out around from the lid, the heat’s too high. Don’t stir during cooking! If you want to add fruit, do so after cooking. Simply kill the heat, place the fruit on top of the oatmeal mixture, re-cover and wait 5 minutes.

Buttermilk Lassi

Feeds 2 

Although I’ve never personally been to the Indian subcontinent, I’m a huge fan of the various dairy-based beverages that go by the name “lassi.” Most include yogurt and fruit of some type. My favorite home version is built instead on buttermilk, which I always seem to have left over from biscuit making, and mangoes, whose funky terpene flavors (kinda like pinesap) balance the b.milk’s acidic snap.

12 ounces cubed mangoes (2 large specimens)

2 cups buttermilk

1 tablespoon freshly grated ginger

V teaspoon chili powder

V teaspoon kosher salt

4 frozen lassi cubes

V ripe cantaloupe, cubed

1 peach, peeled and pitted, or 1 cup frozen peach slices

V cup plain low-fat yogurt

1-inch-long hunk fresh ginger

V cup almond milk

V teaspoon ground turmeric

Combine the mangoes, buttermilk, ginger, chili powder and salt in a blender. Puree until smooth. Serve immediately.

Or . . .

Freeze in ice cube trays and use to make one of my favorite morning smoothies:

Place the lassi cubes, cantaloupe, peach, yogurt, ginger, almond milk and turmeric in a blender. Blend until smooth, drink and face a grateful planet.

Blueberry Pound Cake

Makes 1 Bundt cake, feeds 12 

The best cakes are cakes that can arguably be served as breakfast, and this pound cake is a prime example. After all, it contains eggs and dairy and flour and fruit. Serve a thick slice, toasted golden brown, slathered with butter and sprinkled with sea salt, alongside a steamy cup of joe and go forth into your day knowing that no matter what else doesn’t get done in your day, you got your cake in. Go you!

8 ounces (2 sticks) plus 1 tablespoon unsalted butter, at room temperature

15 ounces plus 2 tablespoons sugar

15 ounces all-purpose flour

1 teaspoon baking powder

V teaspoon kosher salt

4 large eggs, at room temperature

1 teaspoon vanilla extract

1 dry pint fresh blueberries (10 ounces or about 2 cups)

1. Heat the oven to 325˚F. Coat a Bundt pan with 1 tablespoon of the butter and 2 tablespoons of the sugar.

2. Cream the remaining 8 ounces butter and remaining 15 ounces sugar in a stand mixer fitted with the paddle attachment on medium for 5 minutes. Meanwhile, sift together 10 ounces of the flour, the baking powder and salt onto a paper plate. 

3. When the butter mixture is pale and fluffy, drop the mixer speed to low and add the eggs, one at a time, waiting for each to be incorporated before adding the next. Follow with the vanilla extract. Then slowly add the flour mixture.

4. Toss the blueberries with the remaining 5 ounces flour. Remove the mixing bowl and fold the berries and flour into the batter with a large rubber spatula. Pour the mixture into the prepared pan.

5. Bake for 75 minutes, or until an instant-read thermometer registers 210˚F. Cool in the pan on a cooling rack for 15 minutes before de-panning and cooling.

6. Serve with . . . ​your hands.

Pho Bo (Beef Pho)

Feeds 4 to 6 

In the United States we have breakfast cereal. There are dozens of different types and styles and we all have our special ways of eating them. In Vietnam, they have pho. Pho equals breakfast cereal. Cook and eat accordingly.

Notice the broth calls for three cuts of beef. You can fudge a bit one way or the other, but I really think this combination makes for a superlative broth, and although the word “pho” actually refers to the rice noodles, the dish is really all about the broth.

Beef Broth 

1 cinnamon stick

6 whole cloves

2 pods star anise

1 teaspoon whole fennel seed

2-ounce chunk fresh ginger, roughly crushed . . . ​don’t bother peeling

1 onion, cut into thick slices

3 pounds mixed beef shanks and oxtails

1 pound chicken wings

V large Fuji apple, don’t bother peeling

5 teaspoons kosher salt

2 tablespoons fish sauce

1 tablespoon palm sugar

To Serve

8 ounces eye of round, sirloin steak, or London broil, thinly sliced (freeze briefly before slicing)

14 ounces thin rice noodles or “sticks” in the B⁄bg-inch range (banh pho)

3 scallions, thinly sliced

2 Thai bird chiles, thinly sliced

1 cup bean sprouts

2 cups fresh herbs, including cilantro, Thai basil and mint

2 limes, quartered


Pressure cooker, which you should totally have anyway.

1. In a large pressure cooker, toast the spices over medium-high heat until fragrant.

2. Add the ginger and onion and blacken slightly (some of the spices may burn a bit and that’s just fine.

3. Add the meat and bones, wings, apple, salt, sugar and 10 cups of water. Apply the lid according to your cooker’s instructions and bring to full pressure over medium heat. Once the cooker is steaming and whistling, back down on the heat to just maintain full pressure and cook for 30 minutes.

4. Meanwhile, place the eye of round in the freezer for 20 minutes to firm it up, then slice the meat very thinly across the grain. Cover and refrigerate while the broth continues to cook.

5. Remove the broth from the heat and allow to cool naturally for 5 minutes, then slowly remove the pressure.

6. Carefully remove the lid and fish out the meat, vegetables and spices from the broth. Save the shanks and oxtails for serving. Use a fine-mesh strainer to skim any small particles and/or scum from the broth. Stir in fish sauce and palm sugar.

7. When they’re cool enough to handle, slice the cooked shanks.

8. Everything above this line can be done up to a day ahead. When you’re ready to eat, read on.

9. Soak the rice noodles in cold water for 30 minutes, then drain. Meanwhile, bring a large pot of water to a boil.

10. When you’re really ready to serve, cook the noodles in the water for 10 to 15 seconds so that they are still a bit chewy. Drain thoroughly in a spider.

11. Distribute the noodles into wide soup bowls (better be deep too) and top with the slices of (raw) eye of round and a few pieces of the cooked beef.

12. Cover with hot broth. Serve with the scallions, chiles, sprouts, herbs and limes and let diners garnish as desired.
Limited-Time Offer
Join Audible Premium Plus for 60% off. Get this deal

Product details

  • Publisher ‏ : ‎ Ballantine Books (September 27, 2016)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 1101885718
  • ISBN-13 ‏ : ‎ 978-1101885710
  • Item Weight ‏ : ‎ 2.3 pounds
  • Dimensions ‏ : ‎ 9.29 x 1.02 x 9.28 inches
  • Customer Reviews:
    4.7 out of 5 stars 1,579 ratings

About the author

Follow authors to get new release updates, plus improved recommendations.
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

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

4.7 out of 5 stars
4.7 out of 5
1,579 global ratings

Top reviews from the United States

Reviewed in the United States 🇺🇸 on April 9, 2018
36 people found this helpful
Report abuse
Reviewed in the United States 🇺🇸 on November 22, 2022
Reviewed in the United States 🇺🇸 on July 16, 2018
Customer image
5.0 out of 5 stars Great flavor and interesting techniques! Love this book!
By Jennifer Guerrero on July 16, 2018
Oh, this is a fantastic book! I ran out of sticky notes flagging things to try.

My thoughts and pics on dishes we tried:
1) Roast Broccoli Hero – p 68. I’m starting with this one because it was the biggest surprise. My husband looked sad when I told him we were having broccoli sandwiches for dinner. Then he tried it and loved it! Great sandwich! Sweet pickles marinated in garlic, ginger, chili sauce and sesame oil, roast broccoli, French fried onions (the can!), mayo and ricotta salata. My store didn’t have ricotta salata, so I subbed in feta.
2) Overnight Coconut Oats – p 22. Easy peasy, healthy, and delicious. The berry coconut blend is lovely. One of my kids wanted to make it again just a few days later.
3) Garam Masalmon Steaks – p 142. Yum! These are super flavorful. I had to use salmon fillets, though.
4) No-Can Tomato Soup – p 52. This is a really nice tomato soup done in the pressure cooker.
5) Grilled Cheese Grilled Sandwich – p 53. These are supposed to be done on the grill, but it started raining right when I got the chimney filled, so I had to make them in a grill pan instead. Delicious grilled cheese. The mustard and paprika blended into the cheese gives it extra sharpness and smokiness.
6) Seedy Date Bars – p 36. Okay. They’re nutritional powerhouses. Three out of four in this house thought these were really earthy tasting. They definitely taste healthy. But, my youngest is a Lara Bar head, and she enjoyed them.

I’ll update this as I play in the book more!

Some others I have flagged to try: Breakfast Carbonara – p 2 * Always Perfect Oatmeal – p 4 * Buttermilk Lassi – p 7 * Grits with Shrimp – p 18 * Chilaquiles – p 21 * Mr. Crunchy – p 27 * Peach Cobbles – p 40 * Lacquered Bacon – p 45 * BBQ Potato Chips – p 54 * Smoky the Meatloaf – p 67 * Chicken Parmesan Balls – p 76 * Oyster Po’Boy – p 81 * Red, Red Wine – p 105 * Chicken Piccata – p 117 * Cocoa Nib Vinaigrette – p 118 * Barbecue Pork Butt – p 124 * Bourbon Bread Pudding – p 128 * Bacon Maple Sprouts – p 137 * Weeknight Spaghetti – p 139 * Cream Whipped Chocolate Mousse – p 141 * Salisbury Steaks – p 147 * Smoky Tequila Sour – p 150 * Turkey Tikka Masala – p 155 * Hot Saltine Hack – p 170 * The Last Pizza Dough I’ll Ever Need – p 180 * Chuan’r – p 187 * Cider House Fondue – p 191 * St. Louis Ribs – p 196 * Fried Rice – p 199 * Open Sesame Noodles – p 206 * Jungle Bird – p 209 * Tomorrow, French Fries – p 210
Images in this review
Customer image Customer image Customer image Customer image Customer image Customer image
Customer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer image
15 people found this helpful
Report abuse

Top reviews from other countries

5.0 out of 5 stars A little bit Mad Scientist and entirely wonderful. Time to grill some cheese!
Reviewed in the United Kingdom 🇬🇧 on February 13, 2018
One person found this helpful
Report abuse
Amazon Customer
3.0 out of 5 stars Nice to read and to look
Reviewed in the United Kingdom 🇬🇧 on February 8, 2017
Truly Sirius
5.0 out of 5 stars I have always enjoyed Alton Brown's recipes and comments
Reviewed in Canada 🇨🇦 on January 20, 2017
3 people found this helpful
Report abuse
2.0 out of 5 stars Lacking.
Reviewed in Canada 🇨🇦 on December 29, 2019
Amazon Customer
5.0 out of 5 stars Delicious Food Science!
Reviewed in Canada 🇨🇦 on January 2, 2020