Good Eats (Text-Only Edition)

Brown Alton Brown

Description

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.

Sujets

• TV
• Televisión
• Television

Informations

• Publié par: ABRAMS BOOKS
• Date de parution: 24 décembre 2019
• Nombre de lectures: 0
• EAN13: 9781647001148
• Langue: English
• Poids de l'ouvrage: 6 Mo

Extrait

La mejor salsa del mundo es la hambre.
Hunger is the best sauce in the world.
CERVANTES
CONTENTS
Interview
SEASON 1
1 Steak Your Claim
2 This Spud s for You
3 The Egg-Files I
4 Salad Daze
5 A Bird in the Pan
6 Churn, Baby, Churn
7 The Dough Also Rises
8 Gravy Confidential
9 A Bowl of Onion
10 Hook, Line, Dinner
11 Pantry Raid I: Use Your Noodle
12 Power to the Pilaf
13 The Art of Darkness I
14 Romancing the Bird
SEASON 2
15 It s a Wonderful Cake
16 For Whom the Cheese Melts I
17 Apple Family Values
18 Crustacean Nation I
19 The Fungal Gourmet
20 Crust Never Sleeps
21 True Brew I
22 A Grind is a Terrible Thing to Waste
23 Fry Hard I
24 Urban Preservation I: Jam Session
25 Pantry Raid II: Seeing Red
26 Citizen Cane
27 Pork Fiction
28 Ear Apparent
SEASON 3
29 American Pickle
30 Mussel Bound
31 The Egg-Files II: Man With A Flan
32 What s Up, Duck?
33 Behind the Bird
34 Three Chips for Sister Marsha
35 Flap Jack Do It Again
36 The Case for Butter
37 Flat is Beautiful
38 Pantry Raid III: Cool Beans
39 Mission: Poachable
40 Tofuworld
41 Head Games
42 Grill Seekers
SEASON 4
43 Where There s Smoke, There s Fish
44 Pressure
45 Fry Hard II: The Chicken
46 Crustacean Nation II: Claws
47 Ham I Am
48 The Egg-Files III: Let Them Eat Foam
49 A Chuck For Chuck
50 Pantry Raid IV: Comb Alone
51 The Bulb of the Night
52 The Egg-Files IV: Mayo Clinic
53 Puff the Magic Pastry
54 True Brew II: Mr. Tea
55 Chile s Angels
SEASON 5
56 Deep Space Slime
57 Oat Cuisine
58 Cr pe Expectations
59 Celebrity Roast
60 Scrap Iron Chef: Bacon Challenge
61 Deep Purple: Berry from Another Planet
62 The Trouble with Cheesecake
63 Squid Pro Quo
64 The Art of Darkness II: Cocoa
65 Squash Court
66 For Whom the Cheese Melts II
67 Send in the Clams
68 This Spud s for You Too
SEASON 6
69 Tuna: The Other Red Meat
70 Strawberry Sky
71 Artichokes: The Choke is on You
72 Down and Out in Paradise
73 Yogurt: Good Milk Gone Bad
74 The Egg-Files V: Souffl -Quantum Foam
75 Tomato Envy
76 Amber Waves
77 Dip Madness
78 Chops Ahoy!
79 Choux Shine
80 Casserole Over
Conversion Chart
Index of Searchable Terms
Alton Brown Interviews Alton Brown on the Making of Good Eats
ALTON BROWN: So, how did this phenomenal success come into being?
ALTON BROWN: Well, one day in 1991 I was sitting in my office staring at a pad of paper. Back then I directed TV commercials for a living, and I was supposed to be crafting a presentation that would hopefully convince some advertising exec somewhere that I was the director to take his precious snowflake of an idea and kindle it into high art. Diapers, tires, insurance-don t remember what it was for, but I knew didn t want to do it. I was thinking instead about cooking and specifically about cooking shows, most of which I thought were pretty dull, and uninformative and . . . did I mention dull? I wanted someone to make a show for my generation. I jotted down three names: Julia Child, Mr. Wizard, and Monty Python.
AB: Amazing. You do know, of course, that Monty Python isn t actually a person.
AB: I said I jotted down three names , not three names of people .
AB: Good point. I am sorry. Go on.
AB: Well, now I don t remember what I was talking about.
AB: Good Eats .
AB: Ah, yes. I thought if I could combine all these styles into one show, viewers could actually learn something about cooking, what makes food tick, rather than simply being hit over the head with recipes. And they would hopefully be so entertained in the process they d never know they were being educated. If my high school years taught me anything it s that people don t like to be educated to.
AB: What about a host?
AB: Well, the show would have to have a smart host with lots of knowledge, a slightly snarky attitude, and dead-on comedic timing. I was thinking we would probably get someone out of the Actor s Studio or maybe the Royal Academy.
AB: When did you become the host?
AB: That was a money thing. We raised enough money to make two pilot episodes, but it was only going to be enough money if we paid the host absolutely nothing and nothing s tough to sell to most actors.
AB: So you just fell into the job.
AB: And through it and around it and over it. I m still the weak link. I think one of the reasons people keep watching is to see if I ever improve. I will say I get some joy out of the fact that my family always told me the only thing a theater degree would get me is a job in a restaurant. But I think they might have meant waiting tables.
AB: What happened after you made the pilots?
AB: Nothing. You have to remember we knew how to shoot stuff, but we knew absolutely nothing about the television business. We thought if we sent people tapes that they d watch them. But they don t. What they do is set beverages on them.
AB: Is it true that early VHS versions of the pilots recently sold on Ebay for five thousand dollars apiece?
AB: That s so wrong. Those tapes belong in a museum. Anyway, in 1998 Food Network called-finally-and in a couple of months we had a deal. We went to work on Season One, thirteen shows at the time, and on July 7, 1999, at 9 pm Eastern Time, Good Eats made its national debut.
AB: And now it s July 7, 2009.
AB: Ten years and two hundred and thirty-something episodes are history. Most of my crew is still with me.
AB: It is just a cooking show, you know.
AB: ( long pause ) Sure, it s just a cooking show, but we like to think it s the best darned cooking show ever.
AB: Good Eats recently won a coveted Peabody award. The only other food personality to ever win one is . . .
AB: . . . Julia Child. Yeah, that s pretty cool. Totally makes up for being shunned by the Emmys . . . every year for, you know . . . the last ten years.
AB: So, why the book? Why now? And what can fans expect?
AB: Actually this first book is just Volume One of a three-volume set. So it s, you know, like, the trilogy.
AB: You mean . . . like Lord of the Rings .
AB: Sure, only without the funny names and invisibility rings and dragons and stuff. It s an epic, only with cool pictures and graphs and stuff. And it s heavy, so you know it s important.
AB: Heavy?
AB: We add depleted uranium to the ink for added heft.
AB: So what can readers expect from Good Eats: The Early Years ? Besides of course, weight.
AB: Each of the first eighty episodes has its own mini chapter, containing the basic knowledge of the show-we call that the Knowledge Concentrate-and remastered applications.
AB: What s an application?
AB: We don t have recipes, we have applications. We call them that because we like to think that they are applied knowledge. We d call them proofs, you know, like mathematic proofs, but math kind of scares me. Anyway, we ve reworked most of them and just adjusted others.
AB: Which leads one to wonder what was wrong with them in the first place.
AB: No. No, it s . . . Let me ask you something. Is there anything wrong with Astral Weeks ?
AB: You mean the 1968 Van Morrison album?
AB: That s the one. Is there anything wrong with it?
AB: Well no. It s generally considered to be a masterpiece.
AB: Darned tootin it is. And yet just this year ol Van re-recorded the whole thing, tune for tune, live. Does that mean that there was something wrong with it in the first place?
AB: No. But as musical artists mature they often return to their early work in order to inject it with new . . .
(At this point Brown simply stares at the interviewer and raises his eyebrows.)
AB: Exactly. We ve enhanced some dishes, added new flavors, and, yes, we ve made a few small repairs based upon input from fans. We ve also converted most of the baking applications to weights because weights are more precise and that s what baking is all about. There are also brand new applications, for dishes we would have included in the shows if we d been given an hour slot instead of just thirty minutes. There are hundreds of images from the shows and lots of anecdotes, you know, for the fans. But it s not a fan book, per se.
AB: Why not?
AB: I m saving that stuff for my autobiography. I ve got a ghost writer working on it now.
AB: And it even looks like your daughter got involved. These are her illustrations, I assume.
AB: No. Those are . . . mine.
AB: (Long pause) Ah, well . . . so this Good Eats book is like a retrospective double album in a sense.
AB: Actually it s more like four hundred pages of liner notes, but really good liner notes.
AB: Will Good Eats fans have to wait long for Volume Two?
AB: Oh no. The Middle Years is already in the works.
AB: Often times sequels are something of a disappointment. Does that concern you?
AB: We re talking Star Wars here, not Indiana Jones . Two will be even better than one.
AB: And what about Volume Three?
AB: Well, that s when we ll be like Indiana Jones instead of Star Wars .
AB: Ah, so no recipes for Ewok then?
AB: Applications.
AB: Sorry.
THE EPISODES
GOOD EATS THE EARLY YEARS
STEAK YOUR CLAIM
EPISODE 1 SEASON 1 GOOD EATS
I chose steak for our first episode for two simple reasons. First, it s the uncontested quintessential American meal-an honest, straightforward, plain-talking promise of plenty. Steak is an edible Copland symphony, and to eat one is to commune with the ghost of John Wayne. And yet most Americans can t get a decent one on the plate to save their lives. I hoped to fix that.
I also chose steak because I wanted Good Eats to be a show about the actual processes of cooking. From that standpoint, steak is perfect. Sure, there s plenty to know about the meat itself, but aside from a few drops of oil and some salt and pepper it s all technique. In fact, good technique (not to mention the right pan) can salvage a mediocre steak, and bad technique can ruin a great one.
KNOWLEDGE CONCENTRATE
A s