• judiu on August 28, 2010

  Love it!

• SilverSage on March 07, 2010

  This is a book fro good technique, not good recipes. I don't agree with most of his flavor profiles.Use the science, but skip the recipes.

Notes about Recipes in this book

• Grilled butterflied chicken

  • shoffmann on April 18, 2017

    Followed the technique from this recipe, but used a different spice rub. Chicken turned out great! Good crisp skin.

• A perfect baked potato

  • babyfork on January 03, 2021

    So it's funny how you learn something as a kid and just stick with it. My parents used to wrap potatoes in foil and bake them. And so I did this for years until the last time I decided to bake a potato. I was thinking that my parents weren't the best cooks so I looked it up on the interwebs and figured old Alton would know what to do. This method made a perfectly baked potato with a crisp tasty skin. I'll be using this method from now on.

  • babyfork on October 22, 2023

    I forget where I saw this hack, but my new method is to microwave a cleaned potato (poked) on high for 3 minutes. Then coat the potato with ghee (spray makes it easy) and heavily salt and pepper. Put into a toaster oven at 400 degrees for 35 minutes. (Adjust microwave time for larger or smaller potatoes.)

• Alabama alchemy

  • rmardel on December 16, 2020

    This recipe is for very classic collards, much the way I grew up eating them. The main difference is technique, these are braised slowly in the oven rather than on the stovetop, a technique I will use from now on. I suppose it is the technique I like the most here; I adapted the recipe to suit my own taste: using only cider vinegar (Brown suggests a combination of rice vinegar and cider vinegar), substituting stock for part of the water (ham or pork stock is particularly good). I also sauté chopped onion in bacon fat before starting the collars, and add a dash of sorghum, making them much more like the collards my grandmother made.

• Tomato sauce Rosie

  • fprincess on October 21, 2010

    Requires a microwave.