Good Eats 2: The Middle Years by Alton Brown

  • Fresh pasta dough

    from Good Eats 2: The Middle Years Good Eats 2 by Alton Brown

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: all-purpose flour; store-cupboard ingredients
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Notes about Recipes in this book

  • Chicken Kiev

    • IowanCorn on April 14, 2025

      A fun recipe to make and better tasting than the store bought chicken rolls. My only problem is having the bread crumbs stay on after I added the chicken to the skillet to fry them. When I tried to turn them over, the tongs scraped some of the coating off, so I plopped the rolls on a baking sheet and finished them in the oven. Still, worth a repeat or two.

  • Basic waffles

    • icooksometimes on August 28, 2025

      Delicious waffles were had. I added cheddar and garden jalapenos to the batter to pair with chili.

    • IowanCorn on May 26, 2026

      A true basic waffle recipe. Tasty, easy to put together, and an ample amount of waffles. The whole wheat flour makes a heartier mouthful than all purpose flour by itself.

  • Grilled peach Melba

    • Jehensle on July 19, 2019

      Delicious! Loved the combination of peaches, vanilla, and raspberry, especially with the vanilla ice cream! Note: Make sure to spray the grill grates with oil before grilling the peaches - the sugar makes them stick!

  • Lentil soup

    • IowanCorn on January 23, 2023

      My pot only held one quart of broth, so these ended up with lentil stew rather than lentil soup. Still, they were delicious, if needing just a pinch more salt at the end of the cooking period. U discovered that I didn't have any coriander, so I substituted a cone of long pepper instead. Still came out wonderfully.

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  • ISBN 10 1584798572
  • ISBN 13 9781584798576
  • Linked ISBNs
  • Published Sep 07 2010
  • Format Hardcover
  • Page Count 396
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang

Publishers Text

Good Eats: The Middle Ages picks up where Good Eats: The Early Years left off, showcasing everything you ever wanted to know about Alton Brown's award-winning television show, Good Eats, with behind-the-scenes footage, recipes, cooking tips, show trivia and much more. Nobody conveys the science of food and the chemistry of cooking better than Alton Brown. His particular genius is teaching viewers the chemistry of cooking and baking with levity and a wink and a smile. On his long-running TV series, Good Eats, Brown explains everything culinary from how to properly cook a steak to how to make beer at home. With episodes titled "The Frosting Man Cometh" (ganache, 7-minute frosting, icings), "Fit to be Tied" (meat roulades), "French Flop" (omelets), and "A Beautiful Grind" (sausage-making), Brown always finds a way to present the science lesson with humour and wit. With hundreds of photographs from the set of the show, along with Alton's inimitable line drawings and signature witty writing, the book is the comprehensive companion to the show and just what his fans have shown they will buy.

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