Good Eats : the Early Years, the Middle Years and the Later Years

by Alton Brown

Alton Brown is the writer, director, and host of the Food Network show "Good Eats," which won a 2007 Peabody Award, and is the expert commentator on "Iron Chef America" and host of "The Next Iron Chef America." In 2004 his STC book "I'm Just Here for the Food" won the James Beard Award in the reference category. Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and a science geek who's as interested in the chemistry of cooking as he is in eating. Here, finally, are the books that Brown's legion of fans have been salivating for - two volumes that together provide an unexpurgated record of his long-running, award-winning Food Network TV series, "Good Eats."

Each book is illustrated with behind-the-scenes photos taken on the "Good Eats" set. Each contains more than 140 recipes and more than 1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information, and more food puns, food jokes, and food trivia. Includes a Bonus DVD and Fold-Out Poster.

Genres: Food

Hardcover

Published January 1, 2010

About the author

Alton Brown is an American food personality, cinematographer, author, and actor. He is the creator and host of the Food Network television show Good Eats, the miniseries Feasting on Asphalt and the main commentator on Iron Chef America.
Brown received a degree in drama from the University of Georgia. He first worked in cinematography and film production, and was the director of photography on the music video for R.E.M.'s "The One I Love". He also worked as a steadicam operator on the Spike Lee film School Daze.

At some point, he noticed that he was very dissatisfied with the quality of cooking shows then airing on American television, so he set out to produce his own show. Not possessing the requisite knowledge, he enrolled in the New England Culinary Institute, from which he graduated in 1997. Brown states that he had been a poor science student in high school and college, so he began to study the subject as he took cooking training and felt the need to understand the underlying processes of cooking.