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About Alton Brown: EveryDayCook: A Cookbook
Product Description 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. About the Author Alton Brown used to direct TV commercials and cook on the side. Then he got the crazy idea to go to culinary school and reinvent the food show. The result: Good Eats, which kept Brown gainfully employed for fifteen years and earned him a Peabody Award. Along the way he also hosted Iron Chef America and Feasting on Asphalt and wrote seven books in his spare time. In 2013 he launched a live culinary variety show called The Edible Inevitable tour, which played to sold out theaters across the United States. In the spring of 2016, Brown’s new live show, Eat Your Science, toured forty U.S. cities. Brown also hosts the insanely popular Cutthroat Kitchen on Food Network. Excerpt. © Reprinted by permission. All rights reserved. Chapter 1 Breakfast Carbonara Feeds 4 to 6 The way I look at it, if you’re going to eat pasta on a regular basis, you should probably have it for breakfast so you’ve got the whole day to work it off. With that in mind, I offer this riff on carbonara that delivers eggs, sausage, toast, and even a bit of citrus. Now . . . where will I put that Nobel. 1 tablespoon grated orange zest W cup fresh flat-leaf parsley leaves, finely chopped W cup fresh bread crumbs 1 tablespoon kosher salt 8 ounces dry linguine, preferably whole wheat 8 ounces breakfast sausage 2 scallions, thinly sliced 4 large eggs, at room temperature 3 ounces finely grated Pecorino Romano 1 teaspoon freshly ground black pepper 1. Combine the orange zest, parsley and bread crumbs in a small bowl. Set aside. 2. Add 2 quarts water, the salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente. 3. Meanwhile, cook the sausage in a 12-inch cast-iron skillet over medium-high heat until brown. Add the scallions and cook until fragrant. 4. While the pasta and sausage are cooking, whisk together the eggs, Pecorino and pepper. 5. Drain the pasta, reserving W cup of the starchy water. Add the pasta to the sausage, tossing the pasta to coat in the fat. 6. Remove from the heat, add the egg mixture, and thin as needed w
