Good Eats 2: The Middle Years

Good Eats

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.


Brown’s particular genius lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as “Fit to Be Tied” (meat roulades), “Crustacean Nation” (crab), and “Ill-Gotten Grains” (wheat products), Brown explains everything from how to make the perfect omelet to how to stuff your own sausages. With hundreds of entertaining photographs, along with Brown’s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Food and Drink

432 pages, Hardcover

First published October 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.

Reviews

[Rachel · Rating 5 out of 5]

Another great book from Alton Brown. I swear these books will make you a better cook. They teach you the science behind cooking, step by step so you can make good food consistently.

[David Schwan · Rating 3 out of 5]

OK, this the second book, and I put 9 postums (3M) in the first book, but only 8 in this one. Still a worthy book. As always Alton Brown breaks things down into easy-to-understand terms. Alton is such a jewel. One more book, but now he has a new show so who knows.

[Drew Geraci · Rating 5 out of 5]

I've been enjoying Alton Brown's cooking shows for years, and it's great to finally have a lot of his informational patter put into print. In the past, I'd go online to print out a recipe, and, as helpful as that is, getting the backgrounds of diverse foodstuffs, makes this better than a basic recipe book. Even though this book came out years ago, it was a very nice surprise gift from a friend. Even on foods I don't particularly like, I enjoy reading Alton's take on them. Alton is both VERY knowledgeable and witty and personalizes every story/origin within. I've already made several dishes in the book, but time hasn't allowed me to get to others that I want just yet. If you're a foodie, this book is a real treat!

[David R. · Rating 5 out of 5]

More than a cookbook. Brown provides food facts, some show notes, and little known information along with his recipe "applications". I would have liked more from the show side, but overall it's a "Good Read."

[Karen · Rating 4 out of 5]

Another excellent fact/history lesson/cookbook from AB. Crabs have a 360º field of vision and see twice as well as humans; Denmark has the highest per-capita candy consumption in the world....36 pounds a year per Dane; the first sweet potato was cultivated in Peru around 750 BC; Yams are not sweet potatoes (Alton Brown agrees with you Grandma Freda); if the leaf of a plant contains essential oils-it's a herb...if the essential oils come from other botanical parts as in bark, roots, pods, seeds-it's a spice; vanilla is an orchid and no wonder it is so expensive-it's only available for reproduction 1 day out of the year plus very labor intensive to process; in ancient Greece..cutting down an olive tree was punishable by death. Ok, you get the idea of what a fantastic cookbook this series is...on to Book #3.

[Dray · Rating 3 out of 5]

i am going to check out the TV series, on which the books are based but... although filled with historical and scientific factoids about various dishes I found the book aimed at a younger audience. I did not find the recipes all that interesting or expansive in terms of enlarging the cook's skill set. A book cannot be all things to all people and i acknowledge that. I find myself wishing i had liked the book more than I did.

[Paul · Rating 5 out of 5]

Mr. Brown is an American treasure! Good Eats combines two of my loves - food and science!

Reader's note: I didn't "read" this book cover-to-cover. It's a cookbook. (Does anyone read a cookbook cover-to-cover?) I did a quick cover-to-cover survey of the entire book.

However, I have used several recipes from the book.

[Elizabeth · Rating 5 out of 5]

I miss Good Eats. I loved this show.

I loved reading through this. It recommitted me to some of my cooking ideals!

[Cheri · Rating 4 out of 5]

Combines science with cooking. Fun read

[Olivia Ambrose · Rating 4 out of 5]

Interesting and informative! Fun to page through.

[Amber · Rating 5 out of 5]

Another fantastic and educational volume with some really good recipes.

[Mel · Rating 4 out of 5]

I enjoy reading Alton talking about food

[Robyn · Rating 3 out of 5]

I read these out of order, because of the availability at the library. Unfortunately, this was much more like the third installment than the first. The first book (Early Years) was fun because there was a lot of behind-the-scenes trivia and fun facts, as well as intros that were about the episode instead of quoted from the episode. This one and the third book are basically word-for-word the same (with a very few exceptions) as the episodes they present. The recipes have been reformulated in some cases, and there are a couple of pieces of trivia scattered within, but other than that it's the same tidbits that take the show to commercial, the same opening monologue, etc.

The DVD with 20minutes of extra footage is a nice bonus.

I'm not sure that a lot of home cooks are really using a lot of these recipes on a regular basis. I'm looking at one right now, which calls for 15 ingredients, a scale, three measuring cups/spoons, small bowls for melting butter twice, a stand mixer, a whisk attachment, a dough hook, a spatula, a large bowl, a towel, a medium bowl, a spoon, a 9x13" glass baking dish, a rolling pin, a pastry brush, a serrated knife, a shallow pan, another bowl, a sifter, a whisk, and 20 hours. That's a lot of things to have and clean for one recipe.

Overall, good for Alton Brown fans, but not great.

[Dan Appel · Rating 5 out of 5]

I read somewhere that a very large percentage of those who purchase cookbooks do so, not to try the recipes but for the joy of reading them.

I must confess that I love reading good cookbooks - and I enjoy cooking the recipe jewels I find. Cooking for me is relaxing, creative and a welcome relief from the stress of my daily life.

So, I have decided to include a number of my favorite cookbooks so that you can enjoy them as well.

Alton Brown is a former science teacher and his approach on the television series that this and the other two volumes in the series is built on, reflect his desire that we not only understand cooking but that we also understand why things happen certain ways when we are cooking. He is one of my heroes!

This second volume in the series is built on the episodes and recipes of the middle years of the show. It is good reading and good cooking!

[Rachel · Rating 4 out of 5]

This is a scientific filled cookbook based off Good Eats, Alton Brown's first show for Food Network. I liked all the background knowledge about the subject matter, esp all the little-known facts scattered throughout the book. I was looking for the cookbook with the gyro recipe as I had seen the show years ago, because my husband is a huge gyro fan, and this is the volume that contains the recipe. Alton has fun and tasty recipes for beef jerky, 4 minute PB fudge, hot cocoa mix, banana ice cream, cheese soup and tapioca pudding, just to name a few. I think I will check out the other two volumes of this cookbook now too.

[Megan · Rating 3 out of 5]

If you love his show, you'll love this. It's a succinct summary of the show, but with behind the scenes bits and mostly fabulous recipes (I tried his sugar cookies recently and wasn't impressed). It's less science-y than I'm Just Here for the Food: Food + Heat = Cooking (in a good way), but it still retains the quintessential Good Eats vibe.

[Chris · Rating 3 out of 5]

I haven't made any of the recipes yet. I'll edit this review after I have. That said, this series of books is fun to read from an informational standpoint, even without making any of the foods. As with Good Eats: Volume 1, The Early Years, there are some recipes that I will never try due to the complexity.

[C · Rating 4 out of 5]

A summary + recipes of many of the episodes, including protein bars and gyros.

Ohhh gyros...I should have copied those down before I returned the book to the library!

I would say this one is for the die hard Alton fan, not necessarily a cookbook for everyone. Even as an ADHD gal, it was a little TOO ADHD for me!

[Candice · Rating 5 out of 5]

Just as awsome as the first book he wrote. Agin all of the dishes you live but on paper. So you can make them yourself. If you're a fan of the show then you are sure to love this book. Good eats 2 is a good read and a great cookbook to have.

[Camilla · Rating 5 out of 5]

AB has the incredible power of unifying my entire household to watch, read, or cook. I am even loathe to file this as "read" because it's on the bookshelf closest to the kitchen and we pull it off the shelf all the time. Great resource. Great recipes. That is all.

[Amy]

Loved it -- can't wait for the final one in the series!

[Amy · Rating 5 out of 5]

Fantastic! It's like watching the show, but you're reading it in a book and best of all, the recipes are written down for you -- easy to copy.

[Dana Cordelia · Rating 5 out of 5]

Another fabulous collection of recipes, trivia and photos from my favorite Food Network chef.

[Amanda · Rating 5 out of 5]

I love AB and all of his GBD science, applications, humor, and trivia.

[Donna · Rating 5 out of 5]

Impulse bought way too many blueberries. Thank goodness the weather has been cool; muffins page 55, yum.

[Kathryn · Rating 5 out of 5]

Loved the book. Like the way Alton Brown Lays out the recipes. I love all the interesting little side information. The Chipotle Smashed Sweet Potatoes and the Pork Pot Stickers are super yummy!

[Fran · Rating 5 out of 5]

So much information and so interestedly presented. I truly enjoy Alton Brown.

[Peter Chamberlain · Rating 5 out of 5]

Of course I liked it, I like food.

[Becky · Rating 5 out of 5]

there is nothing else like alton's down-to-earth skillz in the kitchen.
this book is full of recipes and tips from the show. hooray!

[Angie Lisle · Rating 5 out of 5]

Alton is one of my favorite chefs. This book has a lot of the recipes featured on his show, Good Eats - which makes it perfect for people, like me, who are too lazy to transcribe as we watch TV.