Good Eats: The Middle Years

Second in the series, this volume cranks up at episode #81 and runs through #164 -- that would be fresh pasta through lentils, as any devoted fan knows. And if you thought Early Years rocked, well, here's what Mr. Brown thinks about this second act... "the food's foodier, the applications more applicable, and the rigs are way riggier. And the comedy is more commodious."

421 info-slammed pages straight from the brain and research archives of the Good Eats creator himself, another gotta-get for the voracious fan, or even the tepid novice who's just learning the tsp. from the Tbl. Includes the epic holiday oeuvre, "Fry Turkey Fry", complete with construction diagram to build your own Turkey Derrick.

BUT WAIT, THERE'S MORE! a bonus DVD of AB's short-subject interstitial shows, not available anywhere else.

Or, to put it in Hollywood-ese:
A mammoth work of mouthwatering importance!

Good Eats: The Early Years

It's the true Good Eats fan's must-have tome, tracking each of the first 80 episodes, plus recipe updates, never-seen behind-the-scene photos, research data, factoids and tips, plus screen grabs and AB's illustrations.

Starting with the premier episode, Steak Your Claim, through Pork Fiction (baby back ribs) to Citizen Cane (caramel sauce) and Oat Cuisine (oatmeal), follow the first 4 years' work, and look for the second volume due out Fall 2010.

Feasting on Asphalt: The River Run

Alton and crew are off on a thousand-mile south-to-north journey that follows America's first "super-highway" - the Mississippi. The crew travels by motorcycle along the heartland's byways to scout out the very best of roadside food - and to get to know the people who spend their lives preparing and serving it. The barbecue joints, doughnut parlors, museums, inns and markets offer up their best wares and stories, and even some long-secret recipes are shared in this travelogue. Photography by Jean Claude Dhien. [more info]

I'm Just Here for the Food

Winner of the 2003 James Beard Award!

Alton’s first book is everything you would expect from Good Eats and then some. Recipes, science, history, tools. The stories behind Alton’s favorite ingredients and experiments. Detailed directions for finding the perfect cooking implements and honing knife-long relationships. Plus lots of handy diagrams that illustrate the essence of things … things like where pot roast comes from, how to turn your grill into a rocket burner, and thermodynamics as it relates to ice cream.

I'm Just Here for More Food:
Food x Mixing + Heat = Baking

Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success?

Alton Brown's Gear for Your Kitchen

"I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them."

I'm Just Here for the Food:
Kitchen User's Manual

This sturdy kitchen organizer is the perfect companion for any home cook-and essential for fans of Alton Brown's I'm Just Here For the Food. Designed to be a constant kitchen companion, the Kitchen User's Manual has eight separate sections for your recipes, notes, and other cooking essentials. Each section includes a durable full-page plastic pocket to hold clippings, equipment manuals and warranties, and other kitchen paperwork.