AltonBrown news

Baking the day away

Iowa City Press Citizen - Jan 25, 2012
The recipe comes from Food Network star Alton Brown. They are soft and pillow-y with a good taste of cinnamon and brown sugar. Throw on the cream cheese frosting and you've got one special treat. Alton recommends making these in a big stand mixer.

Eggs Benedict a pain, save for special occasion

Tonawanda News - Jan 16, 2012
By Danielle Haynes The Tonawanda News Alton Brown always makes the most difficult recipes look easy. French onion soup from scratch? No problem! Fresh corn tortillas? A cake walk! Eggs Benedict? Of course! The Food Network recently aired the “Good ...

Birmingham chef Chris Hastings to meet Food Network's Bobby Flay on 'Iron Chef ... - The Birmingham News

The Birmingham News - al.com - Jan 26, 2012
“You are standing in the hallway ready to go out into the kitchen stadium and you're standing next to Bobby Flay, the judges and (host) Alton Brown. . . . “But it was very relaxed,” he adds. “And the only reason that was the case was because we worked ...

Alton Brown - premium items on eBay

Good Eats - The Early Years -- Alton Brown (2009 -- HC)

GOOD EATS 3: THE LATER YEARS - Alton Brown (2011, Hardcover) - BRAND NEW

Good Eats 2 - The Middle Years -- Alton Brown (2010 -- HC)

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Alton Brown books

Good Eats 3: The Later Years

by: Alton Brown

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.
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Good Eats: The Early Years

by: Alton Brown
Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats.  From “Pork Fiction” (on baby back ribs), to “Citizen Cane” (on caramel sauce), to “Oat Cuisine” (on oatmeal), every hilarious episode is represented.
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Good Eats 2: The Middle Years

by: Alton Brown

Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, and—of course—recipes.
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I'm Just Here for the Food: Version 2.0

by: Alton Brown
Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats", one of Food Network's most popular programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, "I'm Just Here for the Food" became one of the best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book.
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