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Alton Brown is a foodie phenomenon: 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.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated 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. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes and more than 1,000 photographs and 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.
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He’s on the road again. This time, Alton Brown and his motorcycle-mounted crew are off on a thousand-mile, south-to-north journey that follows America’s first “superhighway”—the Mississippi. Starting at the great river’s delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and buddies travel the heartland’s byways to scout out the very best of roadside food—and to get to know the people who spend their lives preparing and serving it.
A companion to the six-part Food Network series airing in fall 2007, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Alton’s itinerary includes big-city eateries and small-town chat ’n’ chews, as well as markets, inns, ice cream parlors, museums, barbecue joints—and even an alligator farm.
Louisiana-style Grilled Alligator Tail (served simply, with lemon and butter) is one of the book’s forty original road-food recipes. Others include Pecan-Coconut Pie from an Arkansan roadside restaurant; BBQ Pork Ribs in Mississippi that Brown eats over pancakes; Vegetable Borscht from St. Paul’s Russian Tea House; and Fried Catfish from a riverside burg in Illinois. When it comes to America’s foodways and folkways, there’s no better tour guide than Alton Brown. ...
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