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Alton Brown - Alton Brown: EveryDayCook

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    Alton Brown: EveryDayCook
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Alton Brown: EveryDayCook: summary, description and annotation

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NEW YORK TIMES BESTSELLER My name is Alton Brown, and I wrote this book. Its my first in a few years because Ive been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, Ive been cooking, but its been mostly to feed myself and people in my immediate vicinitywhich 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 heres EveryDayCook. Theres still plenty of science and hopefully some humor in here (my agent says thats 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, theyre 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 Generals Fried Chicken, Roasted Chile Salsa, Peach Punch Pops
Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie
So lets 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 dont talk like that.

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Contents
Alton Brown EveryDayCook - photo 1
Alton Brown EveryDayCook - photo 2Alton Brown EveryDayCook - photo 3
Alton Brown EveryDayCook - photo 4Copyright 2016 by Brain Food Industries LLC All rights reserved Publish - photo 5
Copyright 2016 by Brain Food Industries LLC All rights reserved Published in - photo 6Copyright 2016 by Brain Food Industries LLC All rights reserved Published in - photo 7

Copyright 2016 by Brain Food Industries, LLC

All rights reserved.

Published in the United States by Ballantine Books, an imprint of Random House, a division of Penguin Random House LLC, New York.

B ALLANTINE and the H OUSE colophon are registered trademarks of Penguin Random House LLC.

ISBN9781101885710

Ebook ISBN9781101885727

Photographs by Sarah De Heer

randomhousebooks.com

Book design by Liz Cosgrove, adapted for ebook

v4.1

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Alton Brown EveryDayCook - photo 8Alton Brown EveryDayCook - photo 9
Alton Brown EveryDayCook - photo 10CONTENTS - photo 11
CONTENTS - photo 12CONTENTS RANDOM NOTES IN LIEU OF A PROPER - photo 13
CONTENTS

RANDOM NOTES IN LIEU OF A PROPER INTRODUCTION - photo 14RANDOM NOTES IN LIEU OF A PROPER INTRODUCTION T echnicall - photo 15

RANDOM NOTES IN LIEU OF A PROPER INTRODUCTION
T echnically this is my eighth book but in some ways it feels like the first - photo 16T echnically this is my eighth book but in some ways it feels like the first - photo 17

T echnically, this is my eighth book, but in some ways it feels like the first because (like it says on the cover) this time its personal. The recipes herein were not created to illustrate scientific principles or flesh out story points for a TV show. These dishes were concocted because somebody (usually me) was hungry. Sure, some of the lessons learned while cranking out fourteen years of Good Eats episodes informed this food, as did discoveries made while hosting hundreds of Iron Chef America episodes. And yet, these dishes are personal. This is what I eat and, more important, what youd probably eat if you came over for breakfast, lunch, dinner, or anytime in between. Do I have more? Maybebut thats another book.

Concerning the order of things: I didnt arrange this book by time of day to be different or difficult, its just how my brain functions. If it helps at all you can flip through to the back and consult a list that sorts things by ingredient and by meal. But I do hope youll actually consider pasta for breakfast because that should be a thing.

Besides the recipes, there are a few sections you might peruse at your leisure. The Pantry area tours some less-than-common ingredients that have emerged as stock players in my day-to-day cooking, while the Hardware pages profile a few of the tools I would have a hard time living without. Finally, in the Methods section I share my particular ways of doing some particular things such as working with pressure cookers or cleaning cast iron, something thats become a bit of an obsession of late.

Oh, and a word about measurements and the like: Despite the grumblings of my editor, Ive decided to quantify these recipes the way I do in real life. That is, they are not standardized according to any particular methodology. For instance: I combine weights (metric no less) with standard volumetric measurements, that is, tablespoons, in the same recipe. I do this not because Im crazy but because its practical. I weigh when it matters, and when it doesnt, I dont. However, when I do weigh, its always metric because

I hate fractions.

I also hate working with decimal points, and thats the nice thing about grams. No one ever says 18.4 grams unless theyre weighing out something thats controlled either by local/state/federal laws or by international treaties. Now, I know that there are those of you who say food isnt worth the trouble of purchasing a decent, multiformat digital scale with tare function (allows weights to be zeroed out), but you would be flat-out wrong. You can purchase a great scale for well under a hundred dollars, and I believe that no purchase could be more beneficial to your cooking game. And trust me, if a recipe herein states a weight and you decide not to weighwell, dont come crying to me, buster.

Other than that, nothing too unusual here. Most of the recipes are written in a fairly informal, narrative style, so please just take a few minutes to read them through before you go tearing around the kitchen gathering up stuff. But when you do go forth to gather, rememberorganization will set you free.

About the photos: This is the first time that Ive actually shot food specifically for a book, and unlike most authors who are more than happy to hand the chore off to a specialist, Im a bit of a control freak, so I insisted on keeping the production in-house. And to make things even more challenging, I insisted we shoot every photo from directly overhead with an iPhone 6s Plus. Thats rightwe shot the whole book with a phone.

As for plates, silverware, glasses and all that jazz, thats all my personal stuff and yes, I really eat with surplus U.S. Army forks; yes, thats a Mercury hubcap on (his name is Klaus); and if youve never eaten french fries in bed, wellI just feel sorry for you.

Welcome to my world.

ALTON BROWN

P.S. Oh, every now and then in these recipes youll see a little letter in a box. Theyre there to let you know theres more information about whatever it is either in the Hardware section. Im guessing you can figure out which letter represents which section.

Alton Brown EveryDayCook - photo 18HARDWARE - photo 19
HARDWARE - photo 20
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