Alton Brown Does it Again with Good Eats 2: The Middle Years

Folks who love to cook like to watch folks cook. Watching Food Network's Alton Brown cook on his show Good Eats is not only fun and unconventional. It's educational.

It is through AB's Good Eats that I learned the versatility of parsnips (who woulda thought). This dude made (MADE!) vanilla wafers, since today's packaged varieties are not authentic. He taught me the history behind and the difference between Banana Pudding made in the north, and that which is made in the south. Recently, his show was about the science behind making candy, particularly fudge.

Alton Brown has been a kitchen phenom since he was a child. He produced his first episode of Good Eats on the Food Network in 1999. Not only did he produce it, he stared in it. Anyone who watches one episode of Good Eats realizes that it is not your typical cooking show. AB is a pretty quirky guy who enlists the help of equally quirky actors to produce dramas so to speak. Maybe Good Eats should be considered more of an investigative cooking show, where Brown uses science, history, wit and everyday wisdom to solve the mysteries behind the foods and recipes he features. Either way, watching him educate us on the backgrounds of foods and demonstrate the atomical reaction that happens in the creation of a dish, one comes away understanding why Good Eats is one of the longest running shows on Food Network.

Alton Brown lives in Atlanta. He is multi-talented - producing and starring in his own shows. He hosts another one of Food Network's shows - Iron Chef. Brown is a best selling, award winning author. His most recent written work is titled Good Eats 2: The Middle Years (Stewart, Tabori and Chang).

When you purchase Good Eats 2: The Middle Years, notice I said "when" not "if,' please don't expect a traditional hardcover cookbook choked full of Good Eats recipes. Do expect it to be hardcover. Do expect recipes to include the science and history behind them, just like the show. The book is arranged chronologically by episodes, Fans should not expect desserts in one unit and vegetables in another and so on. The book, like his shows, are appropriate for beginning cooks as well as seasoned chefs who love to find out everything they can about food.

Other Books by Alton Brown:
I'm Just Here for the Food (2002)
Alton Brown's Gear for Your Kitchen (2003)
I'm Just Here for More Food (2004)
Feasting on Asphalt: The River Run (2008)
Feasting on Waves (2009)

Other Sources on Associated Content about Alton Brown:
Gift Ideas for Alton Brown Fans by Amy Brantley
A Decade of Good Eats: 10 Best Foods by Lisa Hechesky
Swoosh! Whir! & Fizz: The Rhetoric of Alton Brown by Amanda James Dill
Alton Brown and Heifer International by Better Body