Bonus Content
Good Eats Recipe
10-Minute Applesauce
This is one of my most favorite Good Eats recipes of all time. I love applesauce, and I often serve this with pork chops and, of course, Roesti (page 318). I also like this application because it’s such a perfect use of the microwave oven, which really is a handy tool despite what “gourmets” say about it.
By choosing the right apples, you can make an utterly delicious applesauce in minutes. I love the combination of Golden Delicious and Fuji, but Rome, Gala, Crispin, McIntosh, or Idared would do nicely in this applesauce as well.
Software
3 Golden Delicious apples peeled, cored, and quartered
3 Fuji apples ditto
1 cup unfiltered apple juice
2 tablespoons Cognac or brandy
2 tablespoons unsalted butter
3 tablespoons light honey (such as clover, orange blossom, or “wildflower”)
½ teaspoon ground cinnamon
Procedure
1. Place all of the ingredients in a 4-quart microwave-safe container. Close the lid, leav-ing one corner open to allow steam to escape.
2. Cook in the microwave oven on high for 10 minutes. If your microwave doesn’t have a carousel, carefully give the container a quarter turn every 2 minutes.
3. Remove carefully and use an immersion/stick blender to blend to desired consistency and serve.
© 2009 by Alton Brown.
Good Eats
The first episode of Alton Brown’s Food Network® show, Good Eats, aired August 20, 1997, and was called “Steak Your Claim.” With it, he certainly did stake a claim to a unique exploration of food and cooking that has won a Peabody Award and entertained millions. Now, he takes fans on a trip down memory lane with:
• a behind-the-scenes look at the first 80 episodes, including must-see classics like “It’s a Wonderful Cake,” “For Whom the Cheese Melts” and “Crêpe Expectations”
• more than 140 of the recipes (or “applications,” as Alton calls them) that made his show so tasty, such as the Pan-Seared Rib-Eye Steak from its debut, 10-Minute Applesauce that can be cooked right in the microwave, Roasted Tomato Soup, Cocoa Brownies and even beer
• sidebars for tips (for example, how to clean your cast-iron skillet or how to whip an egg white foam to maximum lightness for the perfect soufflés, mousses and Angel Food Cake) and tidbits (Did you know that fried chicken was probably brought to America by the Scots?)
What’s more, plenty of food jokes, puns, anecdotes and trivia and a whopping 1,000-plus photos and illustrations just add to the goofiness and fun. Thanks for the memories, Alton!
Hardcover: 392 pages
Publisher: Stewart, Tabori & Chang ( October 15, 2009 )
Item #: 42-8267
ISBN: 9781584797951
Product Dimensions: 9.0 x 10.0 x 0.0 inches
Product Weight: 59.0 ounces
Fun and informative!
July 23, 2010
I have many cookbooks, but I keep going back to this one for helpful information that explains ingredients in a way that is useful and fun. I recommend this book for anyone who wants to increase their depth of culinary awareness and
perhaps learn some new techniques as well. I am looking forward to the next two books in this series!
Reviewer: S. H
Love it!
July 18, 2010
I love this book! It's so much fun to read. Anybody can follow a recipe, but this one is more about the science of cooking, with recipes from each show. His sense of humor is right up my alley, and I've learned so many things in just the first 30 pages (there's anchovies in worstechire?! I had no idea!). I like all the fun little tidbits in it. He's so much fun, on air and in print.
Reviewer: Julie
Fantastic!
July 14, 2010
I love AB and this book! Can't wait for another one!
Reviewer: Lynner888
A-MA-ZING
June 03, 2010
This cookbook is fantastic, Alton Brown really knows what he's doing regarding technique and that is half the battle of a fantastic dish.
I love, love, love, his little tips and facts he includes with the recipes. This book would be fantastic for someone just learning to cook (for guidance) OR for a seasoned chef who would appreciate some new ideas.
Every single recipe I've tried from this book has turned out fantastic and has replaced my own recipes.
BUY IT NOW!!!
Reviewer: Lindsey
Signature Alton
May 21, 2010
I buy cookbooks for different reasons.I buy them for recipes, and for educational purposes. I have cookbooks of all sorts. If anyone has seen Alton's cooking show, you know that you will get more information on a recipe than an ingredient list, and it will be delivered in such a comedic and fun way. This is one of my most unique cookbooks. Food science, food origins,recipes,and comedy.
Reviewer: Carmen
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