Alton Brown EveryDayCook

Alton Brown  EveryDayCook
Available:
Author: Alton Brown
Pages: 256
ISBN: 9781101885727
Release: 2016-09-27
Editor: Ballantine Books

DESCRIPTION OF THE BOOK:

NEW YORK TIMES BESTSELLER • This cookbook has 101 delicious recipes for home chefs of all abilities. My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include: • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars • Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada” • Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip • Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks • Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops • Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

Good Eats Text Only Edition

Good Eats  Text Only Edition
Available:
Author: Alton Brown
Pages: 396
ISBN: 9781647001148
Release: 2019-12-24
Editor: Abrams

DESCRIPTION OF THE BOOK:

This quintessential food-science-and-cooking-technique title is now available in ebook! Alton Brown is a great cook, a very funny guy, and—underneath it all—a science geek who's as interested in the chemistry of cooking as he is in eating. (Well, almost.) At long last, the book that Brown's legions of fans have cooked from and celebrated and spilled stuff on for years is available as an ebook, providing a brighter, shinier record of his long-running, award-winning Food Network TV series, Good Eats. From "Pork Fiction" (on baby back ribs), to "Citizen Cane" (on caramel sauce), to "Oat Cuisine" (on oatmeal), every hilarious episode is represented. The book contains more than 140 recipes and some helpful illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.

EveryDayCook

EveryDayCook
Available:
Author: Alton Brown
Pages: 224
ISBN: 9781101885710
Release: 2016
Editor: Unknown

DESCRIPTION OF THE BOOK:

Recipes organized around time-of-day from The Food Network stalwart.

I m Just Here for the Food Version 2 0

I m Just Here for the Food  Version 2 0
Available:
Author: Alton Brown
Pages: 324
ISBN: 9781613120446
Release: 2011-03-01
Editor: Abrams

DESCRIPTION OF THE BOOK:

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network’s most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I’m Just Here For the Food became one of the bestselling cookbooks of the year—and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I’m Just Here For the Food: The Director’s Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet—along with everything that made the original a classic instruction manual for the kitchen. Each of the book’s 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a “master” recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.

Good Eats

Good Eats
Available:
Author: Alton Brown
Pages: 796
ISBN: 081099822X
Release: 2010-10
Editor: Stewart Tabori & Chang

DESCRIPTION OF THE BOOK:

A Food Network host known for his interest in food chemistry chronicles the early episodes of his long-running series, in a book that covers every hilarious episode and includes 140 recipes; 1,000 photos and illustrations, including behind-the-scenes photos; explanations of techniques; jokes and trivia; food-science info; and more.

Alton Brown s Gear for Your Kitchen

Alton Brown s Gear for Your Kitchen
Available:
Author: Alton Brown
Pages: 256
ISBN: 1584796960
Release: 2008-04-01
Editor: Stewart, Tabori and Chang

DESCRIPTION OF THE BOOK:

Looks at kitchen gadgets and equipment, explaining how to select the best and simplest tool for the job, and offers advice on cooking and twenty-five recipes using the featured tools.

Good Eats 3

Good Eats 3
Available:
Author: Alton Brown
Pages: 432
ISBN: 158479903X
Release: 2011-10-01
Editor: Harry N. Abrams

DESCRIPTION OF THE BOOK:

Television celebrity Alton Brown packs a bounty of information and entertainment between the covers of his new book devoted to everything from pomegranates to pretzels, mincemeat to molasses. Features delicious recipes along with fascinating background.

I m Just Here for More Food

I m Just Here for More Food
Available:
Author: Alton Brown
Pages: 336
ISBN: 9781613121757
Release: 2012-12-17
Editor: Abrams

DESCRIPTION OF THE BOOK:

Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.

I m Just Here for the Food

I m Just Here for the Food
Available:
Author: Alton Brown
Pages: 104
ISBN: 158479299X
Release: 2003-10-01
Editor: Unknown

DESCRIPTION OF THE BOOK:

This blank journal, which picks up on the distinctive design of I'm Just Here For the Food, makes a great gift for the Alton Brown fan or any foodie.

The Food Network Recipe

The Food Network Recipe
Available:
Author: Emily L. Newman,Emily Witsell
Pages: 263
ISBN: 9781476679082
Release: 2021-04-07
Editor: McFarland

DESCRIPTION OF THE BOOK:

When the Television Food Network launched in 1993, its programming was conceived as educational: it would teach people how to cook well, with side trips into the economics of food and healthy living. Today, however, the network is primarily known for splashy celebrity chefs and spirited competition shows. These new essays explore how the Food Network came to be known for consistently providing comforting programming that offers an escape from reality, where the storyline is just as important as the food that is being created. It dissects some of the biggest personalities that emerged from the Food Network itself, such as Guy Fieri, and offers a critical examination of a variety of chefs' feminisms and the complicated nature of success. Some writers posit that the Food Network is creating an engaging, important dialogue about modes of instruction and education, and others analyze how the Food Network presents locality and place through the sharing of food culture with the viewing public. This book will bring together these threads as it explores the rise, development, and unique adaptability of the Food Network.

Good Eats

Good Eats
Available:
Author: Alton Brown
Pages: 432
ISBN: 1584798572
Release: 2010-10-01
Editor: Harry N. Abrams

DESCRIPTION OF THE BOOK:

Showcasing everything Alton Brown fans 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.

Fed White and Blue

Fed  White  and Blue
Available:
Author: Simon Majumdar
Pages: 320
ISBN: 9780698186453
Release: 2015-04-07
Editor: Penguin

DESCRIPTION OF THE BOOK:

Simon Majumdar is probably not your typical idea of an immigrant. As he says, “I’m well rested, not particularly poor, and the only time I ever encounter ‘huddled masses’ is in line at Costco.” But immigrate he did, and thanks to a Homeland Security agent who asked if he planned to make it official, the journey chronicled in Fed, White, and Blue was born. In it, Simon sets off on a trek across the United States to find out what it really means to become an American, using what he knows best: food. Simon stops in Plymouth, Massachusetts, to learn about what the pilgrims ate (and that playing Wampanoag football with large men is to be avoided); a Shabbat dinner in Kansas; Wisconsin to make cheese (and get sprayed with hot whey); and LA to cook at a Filipino restaurant in the hope of making his in-laws proud. Simon attacks with gusto the food cultures that make up America—brewing beer, farming, working at a food bank, and even finding himself at a tailgate. Full of heart, humor, history, and of course, food, Fed, White, and Blue is a warm, funny, and inspiring portrait of becoming American.

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Available:
Author: J. Kenji López-Alt
Pages: 960
ISBN: 9780393249866
Release: 2015-09-21
Editor: W. W. Norton & Company

DESCRIPTION OF THE BOOK:

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Drawn Together

Drawn Together
Available:
Author: Minh Lê
Pages: 40
ISBN: 9781368022507
Release: 2018-06-04
Editor: Little, Brown Books for Young Readers

DESCRIPTION OF THE BOOK:

The recipient of six starred reviews and the APALA Asian/Pacific American Award for Literature! Named a Best Book of 2018 by the Wall Street Journal, NPR, Smithsonian, Kirkus Reviews, School Library Journal, Booklist, the Bulletin of the Center for Children's Books, BookRiot, the New York Public Library, the Chicago Public Library-and many more! When a young boy visits his grandfather, their lack of a common language leads to confusion, frustration, and silence. But as they sit down to draw together, something magical happens-with a shared love of art and storytelling, the two form a bond that goes beyond words. With spare, direct text by Minh Lê and luminous illustrations by Caldecott Medalist Dan Santat, this stirring picturebook about reaching across barriers will be cherished for years to come. A Junior Library Guild selection!

Certified List of Domestic and Foreign Corporations for the Year

Certified List of Domestic and Foreign Corporations for the Year
Available:
Author: Anonim
Pages: 329
ISBN: UIUC:30112085193982
Release: 1955
Editor: Unknown

DESCRIPTION OF THE BOOK:

Columbus City Directory

Columbus City Directory
Available:
Author: Anonim
Pages: 329
ISBN: OSU:32435028832988
Release: 1881
Editor: Unknown

DESCRIPTION OF THE BOOK:

Good Eats

Good Eats
Available:
Author: Alton Brown
Pages: 400
ISBN: 1584797959
Release: 2009-10-01
Editor: Stewart, Tabori and Chang

DESCRIPTION OF THE BOOK:

Contains more than 150 recipes and close to 1,000 photographs and illustrations from the Peabody Award-winning TV show, "Good Eats", along with explanations of techniques, lots of food-science information (of course!) and more food puns, food jokes and food trivia than you can shake a wooden spoon at.

AWO Letter

AWO Letter
Available:
Author: American Waterways Operators
Pages: 329
ISBN: NWU:35556039946215
Release: 2007
Editor: Unknown

DESCRIPTION OF THE BOOK:

The Pioneer Woman Cooks

The Pioneer Woman Cooks
Available:
Author: Ree Drummond
Pages: 256
ISBN: 9780061959820
Release: 2010-06-01
Editor: Harper Collins

DESCRIPTION OF THE BOOK:

Paula Deen meets Erma Bombeck in The Pioneer Woman Cooks, Ree Drummond’s spirited, homespun cookbook. Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.