Good Eats (Text-Only Edition)
The Early Years
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٣٫٠ - ١ تقييم
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- 9٫99 US$
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- 9٫99 US$
وصف الناشر
This quintessential food-science-and-cooking-technique title is now available in ebook!
Alton Brown is 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.) At long last, the book that Brown's legions of fans have cooked from and celebrated and spilled stuff on for years is available as an ebook, providing a brighter, shinier 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. The book contains more than 140 recipes and some helpful illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.
PUBLISHERS WEEKLY
Every so often a cookbook comes along that wishes it were a television show. Brown's latest effort actually is a television show, or rather, a marathon of all 80 episodes from the first six seasons of his Food Network hit. Egotistical yet thrifty, Brown interviews himself in the introduction, describing this work as "four hundred pages of liner notes." And that is sadly accurate. For all its girth, there are merely 140 recipes, ranging from chocolate syrup to butternut dumplings with brown butter and sage. That these entries appear sequentially exemplifies the book's biggest problem; it is organized by TV episode number, causing readers to repeatedly visit the index to make sure they're not missing anything. The roast turkey is toward the beginning of the book, for example, but the turkey salad is hiding out somewhere in the middle. "Recipes that never made it into the show!" are promised, but good luck identifying them, and is that really a bonus? Accompanying each meal is a chart labeled, "Knowledge Concentrate." These contain the fun, quasi-scientific facts that are the author's bread and butter ("The higher the egg-to-dairy ratio, the firmer the custard"). The remainder of the pages are cluttered with photo strips, sketches and squiggly lines, lest you get bored and turn on the tube.
