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Good Eats: Volume 1, The Early Years Hardcover – October 1, 2009
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Top Customer Reviews
This volume contains the first 6 seasons and covers all 80 shows, covering: steak, spuds, eggs, baking, grilling, jams, frying, apples, mushrooms, and many more Good Eats.
All of the tidbits are here and I dare say if not all, most of them, including updates on some of the tips and hints since the episodes were made (such as the recent teflon scare and how teflon isn't bad below 550F). The recipes from each episode are listed with procedures, diagrams, pictures and notations. It takes the fear away from the complexity of cooking and gives you fun history tips that you can pass on during dinner chat or use in a friendly game of trivial pursuit. Having seen other works of Alton's and considering him the best of the best for telling you how, when and why with science to back it up, I rate this the #1 must have.
BTW, it's printed in a durable binder and the dustjacket folds out into a pulp-fiction type poster (cover art) that I'm seriously considering hanging in the game room due to its fun nature.
So why didn't I give it five stars...well mainly because I find myself wishing it had a better way of organizing it and making the information and the related recipes easier to get to when you are cooking and don't really want to improvise and want to try his recipes out. Case in point, I had a bunch of friends coming over for dinner and I had very short notice to throw something together so I was following Alton's recipes for meatloaf and mashed potatoes. Finding the recipes was kind of challenging because i first tried to use the table of contents but that is sorted by the order of the episodes so it isn't really that helpful. next I turned to the index which actually worked very well. I think I am just spoiled by the ease of use of some good eats fan pages websites as easier ways to find recipes by searching by things like food and find myself wishing that was included in the book. I am also hoping (Wishing) that future editions will include some sort of master index (hopefully by food too) so that I can just look up something like "Pork, tenderloin" and see that it was used in his schweinbrauten recipe in episode x, and the recipe is contained in book y on page z kind of thing.Read more ›
That said, I wish they hadn't left out a lot of the second-string recipes -- there's only one chocolate chip cookie recipe out of a show that featured three (though there's presumably enough information in the "knowledge concentrate" to recreate them), and the recipe for stovetop mac and cheese (a huge favorite of mine, and one I've recommended to others) simply isn't here. That's rather a shame -- it's not like they're hard to find on the Food Network website, but in focusing only on the marquee recipes Brown left out a lot of hidden gems.
Still, nothing that is in here is the least bit disappointing, and most of it is flat out awesome; it's not the bible of kitchen geekery by a long shot, but it definitely belongs on the same shelf with Shirley Corriher, Harold McGee, and Hervé This.
My hope is that the editor will correct the problems
before the next edition of the MIDDLE YEARS.
The book is better than expected.
Organized greatly ... how else could you do it except
by Episode. There is an index for looking up by
Well thought out.
But if you are buying this book as a gift for someone,
then make sure that someone is YOUNG with young eyes
The MAIN text is okay ... as least it is black text on a white background.
Other texts like tidbits is like white font on very light colored background.
I have to hold the book just right ... light over my left shoulder with the
book on an angle AWAY from the light source. This helps to get rid of the glare.
Tomorow I will try some COLOR GLASS to look thru.
Hopefully there is a color combination out there that will increase the contrast.
The publisher must have been worried about people copying the pages.
The pages are probably larger than what a scanner would read and some of the fonts
appear to be less than size 6.
I took my bifocals off and replaced them with just reading glasses.
Book is great ... info is great ...Alton is great ... I would buy again even with the poorly designed fonts.
I will be getting the follow up book also and was hoping this review would help in getting others to also suggest
changing the font color in the next book. Could be the smaller font is there in order to fit in all the good info
Most Recent Customer Reviews
Great Alton Brown book and of course a great Amazon price. Alton always gives great science-y views of food and it's chemistry. Humor and insighfulness a plenty.Published 5 days ago by Cheryl Cooper
Loved Good Eats and watch the reruns, the cookbook is a fun addition to our kitchenPublished 1 month ago by Kevin OToole
Great book, but I bought it for a specific recipe that was included in the first printing," A Chuck for Chuck. Read morePublished 1 month ago by AWINDSOR
Each time I read this, it gets better and better. Don't necessarily use it for exact recipes, but always a great place to start and deviate from any thing I want to cook. Read morePublished 2 months ago by kingmarki
I recently got into cooking and heard a lot of great things about Alton Brown. After doing a search, I discovered he had a series of cookbooks. Perfect! I picked up his book. Read morePublished 3 months ago by PepperHerbs