Good Eats: The Early Years by Alton Brown

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Notes about this book

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.

    • adelina on March 09, 2015

      Best texture and so good. Substituted lemon juice with milk instead of buttermilk.

  • 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.

    • Aggie92 on November 30, 2014

      High altitude adjustments (6200 ft)....increase flour by 1/4 cup, reduce both baking soda and baking powder by 1/4 teaspoon each and add 1 extra egg. Cooking time and change (for mini loaf pans).

  • 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.

  • TBL panzanella

  • 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.

  • Lemon-ginger frozen yogurt

    • phytrptj on May 07, 2017

      Used Trader Joe's brand Greek whole fat yogurt and it was great.

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Reviews about this book

  • Kitchn

    ...for classics — like Alton’s turkey, biscuits, and mashed potatoes — this is the only volume you should need or want.

    Full review
  • ISBN 10 1584797959
  • ISBN 13 9781584797951
  • Published Sep 28 2009
  • Format Hardcover
  • Page Count 396
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

One day, back in the summer of 1992, I decided I wanted to make a television food show. I wasn't going to let the fact that I was little more than a hobbyist get in the way. The odyssey that followed became the program Good Eats, which has managed to hold its own on the Food Network for over a decade. (It even won a Peabody Award, which is a pretty big deal.)

Good Eats: The Early Years is an encyclopedic work encompassing the show's first 80 episodes, from "Steak Your Claim" to "Casserole Over". Each show has its very own chapter, complete with remastered recipes, behind-the-scenes photos and lore, stunningly sophomoric illustrations, poetic narrative, and plenty of useful facts cleverly packaged in the form of knowledge concentrates (patent pending). We've even included bonus recipes that we've been selfishly hoarding over the years. Best of all, we've addressed a few nagging anomalies that have been chafing at our collective culinary conscience for all this time. Nothing big, mind you, but it does feel good to set a few things straight.

If you're a Good Eats fan, a cook, someone who eats, or just a sentient creature passing through the solar system, you'll want your very own copy of Good Eats: The Early Years. And don't worry, Good Eats: The Middle Ages is in the works as we speak.

May the food be with you.
--Alton Brown

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