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 … 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.
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Great recipes. Alton Brown explains the whys and hows of cooking. Tips, tricks, basics. If I want to know how to cook something, I check with Alton Brown first.
Alton Brown delivers new takes on some old stand-bys (like Salisbury Steak) and some new ideas as well (breakfast carbonara). In addition he provides some interesting takes on overnight oats, his method for a proper iced coffee, etc. The whole thing was photographed with an iPhone and the book is definitely a reflection of AB’s personality. There were a few errors in the first printing so it pays to go here: http://altonbrown.com/wp-content/uploads/2016/09/alton-browns-everydaycook-corrections-and-clarifications.pdf to get a list of corrections.
As usual, Alton Brown ‘brings to the table’ his own unique offerings. Never a disappointment. this is a volume that will be shared with family and friends.
Alton Brown is a great chef. Tasty dishes with simple methods.
Brown is one of the most entertaining cookbook writers.
I always learn something new when I read Alton. He makes me a casual cook, feel confident in the kitchen.
I enjoy both his books and TV shows. He is informative for everyday cooking
New recipes and a lot of Alton’s wit and “wisdom”. No real rhyme or reason for the selection of recipes, but you may find a few that just delight your senses.
It’s Alton Brown. That tells you everything you need to know.
Alton Brown always has something new to teach!
Alton Brown is is great in this book just like his videos that once were on foodnetworks
Wonderful guide, but some of his basic ingredients are beyond me, despite mt strong food science background.
It’s a cookbook, written with the same humor and style which have made, and kept, Alton Brown a culinary star for several decades.
Really great recipes.
He is the best by far
a very good Alton Brown read. Good recipes too.
Alton is such an interesting person with outrageous language ability that keeps a person riveted, even when reading the recipe! I want to read more books by him, cook books or not!!
Alton as only Alton can be. Not only great recipes but the reasons behind why you do it this way.
As fun to read as watching him on tv. Easy enough recipes, with that extra something to hit the level of delicious
Strange recipes, strange ingredients. Don’t think I’ll use this book, but interesting to read it. Not my kind of cooking.