Good Eats 2: The Middle Years
ISBN-13:
9781584798576
ISBN-10:
1584798572
Edition:
Hardcover with jacket
Author:
Alton Brown
Publication date:
2010
Publisher:
Stewart, Tabori & Chang
Format:
Hardcover
432 pages
Category:
Cooking Education & Reference
,
U.S. Cooking
,
Celebrities & TV Shows
FREE US shipping
Book details
ISBN-13:
9781584798576
ISBN-10:
1584798572
Edition:
Hardcover with jacket
Author:
Alton Brown
Publication date:
2010
Publisher:
Stewart, Tabori & Chang
Format:
Hardcover
432 pages
Category:
Cooking Education & Reference
,
U.S. Cooking
,
Celebrities & TV Shows
Summary
Good Eats 2: The Middle Years (ISBN-13: 9781584798576 and ISBN-10: 1584798572), written by authors
Alton Brown, was published by Stewart, Tabori & Chang in 2010.
With an overall rating of 3.7 stars, it's a notable title among other
Cooking Education & Reference
(U.S. Cooking, Celebrities & TV Shows) books. You can easily purchase or rent Good Eats 2: The Middle Years (Hardcover) from BooksRun,
along with many other new and used
Cooking Education & Reference
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.38.
Description
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.
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.
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