- Series: Good Eats (Book 1)
- Hardcover: 400 pages
- Publisher: Harry N. Abrams; 1st Printing edition (October 1, 2009)
- Language: English
- ISBN-10: 1584797959
- ISBN-13: 978-1584797951
- Product Dimensions: 9.5 x 1.5 x 10.4 inches
- Shipping Weight: 3.8 pounds (View shipping rates and policies)
- Average Customer Review: 4.8 out of 5 stars See all reviews (276 customer reviews)
- Amazon Best Sellers Rank: #20,281 in Books (See Top 100 in Books)
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Good Eats: Volume 1, The Early Years Hardcover – October 1, 2009
This month's Book With Buzz: "The Lying Game" by Ruth Ware
From the instant New York Times bestselling author of blockbuster thrillers "In a Dark, Dark Wood" and "The Woman in Cabin 10" comes Ruth Ware’s chilling new novel, "The Lying Game." See more
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From Publishers Weekly
Every so often a cookbook comes along that wishes it were a television show. Brown's latest effort actually is a television show, or rather, a marathon of all 80 episodes from the first six seasons of his Food Network hit. Egotistical yet thrifty, Brown interviews himself in the introduction, describing this work as four hundred pages of liner notes. And that is sadly accurate. For all its girth, there are merely 140 recipes, ranging from chocolate syrup to butternut dumplings with brown butter and sage. That these entries appear sequentially exemplifies the book's biggest problem; it is organized by TV episode number, causing readers to repeatedly visit the index to make sure they're not missing anything. The roast turkey is toward the beginning of the book, for example, but the turkey salad is hiding out somewhere in the middle. Recipes that never made it into the show! are promised, but good luck identifying them, and is that really a bonus? Accompanying each meal is a chart labeled, Knowledge Concentrate. These contain the fun, quasi-scientific facts that are the author's bread and butter (The higher the egg-to-dairy ratio, the firmer the custard). The remainder of the pages are cluttered with photo strips, sketches and squiggly lines, lest you get bored and turn on the tube. (Oct.)
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Top customer reviews
My beef (no pun intended) is this: If you are going to claim it is the cookbook for specific episodes' then why replace the recipes? Certainly, the show's producers and book's editors received feedback about the Chuck for Chuck Pot Roast recipe (with raisins and olives) long before the first edition went to press. Why not include the original Chuck for Chuck Pot Roast recipe so that the book matches the show and then offer an alternate for those folks who don't like the recipe provided on the show?
I quickly checked other recipes that I have enjoyed in this cookbook and there are no other changes noted. It appears that the Food Network website maintains the original recipes used in each episode where I was able to find the original Chuck for Chuck recipe. I would love to give this book 5 stars -- it's that good. However, if you're like me -- pressed for time, energy, etc., the last thing you want to do is go hunting on the internet for a recipe that was included in a previous version.
What I can say about Alton Brown's recipes is that they always work. I have introduced many friends to his books and across the board, from absolute newbie to weekend chef, the resounding feedback is that the recipes always come out perfectly. And that is definitely due to Alton Brown's culinary expertise and obvious desire to share his knowledge with his readers and viewers.
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.
That said, what I love about this book is all the great information presented in an excellent format. There are 'knowledge concentrates' which give you the fabulous (and very 'Alton') core data about a particular item. There are additional blurbs (in green boxes) which give you explanations for things like clarified butter and flan vs. creme, etc. which don't turn up in the recipe searches online. There are tips called out and background stories about episode ideas, etc. All this is presented episode by episode. When I have something to prepare, I turn first to Alton. This is a great resource!!
The book is a substantial tome (almost 400 pages) and I think well worth the money. The poster is just a bonus (ok, not something I'd ever hang!). A must have for my fellow foodies-in-the-making. I can't wait for the next installment.