Good Eats (Three-Volume Set) by Alton Brown

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Notes about Recipes in this book

  • Meatloaf again

    • cthdawn on February 17, 2011

      used ground pork and beef, green pepper instead of red pepper (had none) frontera hot sauce

    • cook4cowdog on June 21, 2014

      This is my go-to meatloaf recipe. The result is terrific every time. Leftovers (if any) make terrific sandwiches.

  • Pan-seared rib-eye steak

    • fprincess on November 05, 2010

      The famous cooking technique using a cast iron skillet. Perfection. Typically I do this 100% in the oven (never understood why the fist couple of minutes should be done on the stove). All the key steps are here - the dry pan, resting period, etc.

    • adrienneyoung on March 11, 2013

      This was fabulous way to cook a really good ribeye: crusty on the outside, a perfect 135F inside. But the smoke was really spectacular. Even my laundry room now smells of steak and smoke! Is it worth the smoky socks and undies? Absolutely!!! A keeper.

    • adrienneyoung on November 05, 2013

      Still a favorite. Flawless with the right piece of ribeye...

  • Semi-instant pancake mix

    • fprincess on November 05, 2010

      Makes fluffy and light pancakes. This mix can be prepared in advance.

  • Semi-instant pancakes

    • fprincess on October 28, 2010

      Fluffy & light pancakes.

  • Free-range fruitcake

    • Aggie92 on March 30, 2013

      I make this every year for Christmas presents and even fruitcake haters love it. It tastes best if made around Thanksgiving and left to mature in the refrigerator until Christmas. This recipe will make 6 mini loaves baked at 325 degrees for 30-35 minutes. I also increase the amount of pecans to 2 cups.

  • Southern fried catfish

    • DKennedy on June 07, 2020

      Easy and very flavorful. Paprika, old bay seasoning, salt and pepper, urfa biber, flour and cornmeal. Dip in seasoned buttermilk then in seasoned flour mixture and allow to sit for 5 minutes before frying for 5 minutes in peanut oil. Serve with lemon wedges.

  • City ham

  • Angel food cake

    • adrienneyoung on November 10, 2012

      Made this with orange extract, served with whipped cream sweetened with a lot of lemon curd, and a cherry/blueberry/blackberry compote made from frozen berries. Absolutely terrific flavour combination. Another keeper.

  • Pot o' greens

    • BlytheSpirit on December 24, 2014

      This was a simple but delicious way to make collard greens. The smoked turkey leg was surprisingly much better than the traditional ham hock. I ended up making the version that is on the food network site that does not use red pepper flakes. But I did make a simple vinegar/sliced jalapeno relish from Seductions of Rice, which was served on the side. This is a definite repeat.

  • Hot cocoa mix

    • PinchOfSalt on January 15, 2013

      Used Splenda instead of the sugar and King Arthur Baker's Special Dry Milk instead of the non-fat dry milk. Wonderful! It dissolves with no lumps with only a little stirring and its body is nicely satisfying, so much better than watery stuff you get using commercial hot cocoa mix.

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  • ISBN 10 1617691054
  • ISBN 13 9781617691058
  • Published Oct 01 2013
  • Format Boxed set
  • Page Count 1,260
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Because three books are better than one . . . "Good Eats: The Early Years", "Good Eats 2: The Middle Years" and "Good Eats 3: The Later Years" are now packaged together! These "New York Times" bestselling volumes contain the first 164 episodes of the hit Food Network TV show. The boxed set is packed with hundreds of recipes, thousands of photos and illustrations, and a bonus DVD and poster.

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