Food for Thought
Essays and Ruminations
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- $299.00
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- $299.00
Descripción editorial
This instant New York Times bestseller by Alton Brown, the acclaimed cookbook author, beloved culinary personality, and food science expert, is a “must-read” (Gaby Dalkin, New York Times bestselling author of What’s Gaby Cooking) debut collection of food essays, cooking tips, kitchen stories, and behind-the-scenes insights, all infused with his signature wit and flair.
From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what’s on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more.
With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary appropriation to his ultimate quest for the perfect roast chicken. Deliciously candid and full of behind-the-scenes stories fans will love, this “fabulous read” (Michael Ruhlman, New York Times bestselling author of The Soul of a Chef) is the ultimate reading experience for anyone who appreciates food and the people that prepare it.
PUBLISHERS WEEKLY
Food Network host Brown (Good Eats: The Final Years) details his culinary career in this appealing memoir in essays, which takes readers from the author's early life in North Hollywood, Calif., through his stints at Iron Chef America and Cutthroat Kitchen. As a child with a penchant for "unorthodox flavors," Brown developed an early fascination with food science, and attended culinary school in New England before finding work at a bakery. While in school, he dreamed up the concept for his first show, Good Eats, which put a cheeky spin on food science, and recounts the bumpy road to getting it produced on the Food Network. Elsewhere, Brown reveals what he hates to cook (hard shell blue crab); examines famous scenes of cooking and eating in Hollywood blockbusters including The Godfather and Apocalypse Now; and shares some of his favorite regional dishes, like Nebraska's unlikely combination of chili and cinnamon rolls. The author's dry wit ("I'll never go back because I don't want to see the inevitable change that forty years have wrought," he writes of a magical trip to an Italian village. "Looking in the mirror is bad enough") makes this irresistible for home cooks and foodies alike. It's another delicious treat from Brown. Illus.
