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Alton Brown: EveryDayCook

Alton Brown: EveryDayCook

Author: Alton Brown
Publisher: Ballantine Books
ISBN: 1101885726
Pages: 256
Year: 2016-09-27
NEW YORK TIMES BESTSELLER ‱ 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. From the Hardcover edition.
I'm Just Here for the Food: Version 2.0

I'm Just Here for the Food: Version 2.0

Author: Alton Brown
Publisher: Abrams
ISBN: 1613120443
Pages: 324
Year: 2011-03-01
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

Author: Alton Brown
Publisher: Stewart, Tabori and Chang
ISBN: 1584797959
Pages: 400
Year: 2009-10-01
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.
I'm Just Here for More Food

I'm Just Here for More Food

Author: Alton Brown
Publisher: Abrams
ISBN: 161312175X
Pages: 336
Year: 2012-12-17
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.
Feasting on Asphalt

Feasting on Asphalt

Author: Alton Brown
Publisher: Stewart, Tabori and Chang
ISBN: 1584796812
Pages: 208
Year: 2008-04-01
Chronicles the motorcycle trip of the chef and his crew as they sample traditional and local foods from off-the-beaten-path restaurants and diners located along the Mississippi River, from Louisiana to Minnesota.
EveryDayCook

EveryDayCook

Author: Alton Brown
Publisher:
ISBN: 1101885718
Pages: 256
Year: 2016
Recipes organized around time-of-day from The Food Network stalwart.
Good Eats 3

Good Eats 3

Author: Alton Brown
Publisher: Stewart, Tabori and Chang
ISBN: 158479903X
Pages: 432
Year: 2011-10-01
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.
Good Eats

Good Eats

Author: Alton Brown
Publisher: Harry N. Abrams
ISBN: 1584798572
Pages: 432
Year: 2010-10-01
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.
I'm Just Here for the Food

I'm Just Here for the Food

Author: Alton Brown
Publisher:
ISBN: 158479299X
Pages: 104
Year: 2003-10-01
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.
Campfire Cuisine

Campfire Cuisine

Author: Robin Donovan
Publisher: Quirk Books
ISBN: 1594740852
Pages: 192
Year: 2006
Here is a guide for lovers of both good food and the great outdoors. Campers wax rhapsodic about the pleasures of communing with nature while resigning themselves to eating unsatisfying foods around the campfire. Campfire Cuisine changes all that. It offers over 100 simple but inspired meals. Such dishes as Coconut Shrimp, Grilled Eggplant Parmesan and Baked Chocolate Bananas can be cooked at a campsite using fresh foods and never relying on canned, prepared or freeze-dried products.
Top Secret Recipes Unlocked

Top Secret Recipes Unlocked

Author: Todd Wilbur
Publisher: Penguin
ISBN: 1101152427
Pages: 288
Year: 2009-11-24
#1 bestselling Top Secret Recipes series with more than 4 million books sold! The kitchen clone recipe king is back with a new Top bestselling Top Secret Restaurant Recipes collection—the first book since his bestselling Top Secret Restaurant Recipes 2. Wilbur takes readers behind the scenes, revealing the key ingredients in some of our favorite foods such as Starbucks’ Peppermint Brownie, Krispy Kreme’s original glazed donuts, Panera Bread’s cranberry walnut bagel and Wendy’s Garden Sensations Manadarin Chicken Salad. The book will feature 115 new recipes, including 40 previously unpublished recipes such as: ‱Panera Bread French Onion Soup ‱Burger King Onion Rings ‱Chick-Fil-A Honey Roasted BBQ Sauce ‱McDonald’s Cinnamon Melts ‱Stouffer’s Macaroni & Cheese ‱Chipotle Mexican Grill Chipotle-Honey Vinaigrette ‱Popeye’s Buttermilk Biscuits. Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen for a lot less! From the Trade Paperback edition.
something to food about

something to food about

Author: Questlove, Ben Greenman
Publisher: Clarkson Potter
ISBN: 0553459430
Pages: 240
Year: 2016-04-12
Questlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland From the Hardcover edition.
Old-School Comfort Food

Old-School Comfort Food

Author: Alex Guarnaschelli
Publisher: Clarkson Potter
ISBN: 0307956563
Pages: 304
Year: 2013-04-09
How does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home? Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflĂ©s and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat. Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pĂątĂ© to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.
The Kitchn Cookbook

The Kitchn Cookbook

Author: Sara Kate Gillingham, Faith Durand
Publisher: Clarkson Potter
ISBN: 0770434444
Pages: 304
Year: 2014-10-07
From Apartment Therapy's cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen--plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more. WITH 18 RECIPES EXCLUSIVE TO THE EBOOK EDITION. “There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn. The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be. For Cooking: · 50 essential how-to's, from preparing perfect grains to holding a chef’s knife like a pro · 150 all-new and classic recipes from The Kitchn, including Breakfast Tacos, Everyday Granola, Slow Cooker Carnitas, One-Pot Coconut Chickpea Curry, and No-Bake Banana and Peanut Butter Caramel Icebox Cake For Your Kitchen: · A shopping list of essentials for your cabinets and drawers (knives, appliances, cookware, and tableware), with insider advice on what’s worth your money · Solutions for common kitchen problems like limited storage space and quirky layouts · A 5-minute-a-day plan for a clean kitchen · Tips for no-pressure gatherings · A look inside the kitchens of ten home cooks around the country, and how they enjoy their spaces The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward.
Everyday Cookbook

Everyday Cookbook

Author:
Publisher:
ISBN: 0992467322
Pages: 207
Year: 2014-04-30
The quintessential Thermomix Everyday Cookbook is designed to help you prepare dishes using your Thermomix, whilst also learning and exploring all of its features and functions.This core collection of recipes will have you cooking confidently with your Thermomix.