Good Eats 3: The Later Years

Good Eats 3: The Later Years

<DIV><P>As <I>Good Eats </I>enjoys its 14th season on the Food Network, its popularity continues unabated. Fans can’t get enough of Alton Brown’s wildly inventive, science-geeky, food-loving spirit. It’s no wonder, then, that the first two volumes in STC’s Good Eats series were <I>New York Times </I>bestsellers.</P><P>Like Volumes 1 and 2, <I>Good Eats 3: The Later Years </I>packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, and behind-the-scenes glimpses. In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that’s as fun to read as it is to cook from. <I>Good Eats 3 </I>will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.<BR /><BR /> Praise for <I>Good Eats 3: The Later Years:</I><BR />  </P><P>“A victory lap” <BR /><I>—Chicago Tribune</I><BR />  </P><P>“The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brown’s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?”<BR /><I> —Oregonian</I></P><P>“<!--?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /-->Alton’s cookbooks are non-traditional to say the least. In addition to great recipes, they’re loaded with humor, science, and great tips on selecting ingredients.”<BR />—<I>Northeast Flavor</I> magazine<BR /><BR /> “Much like <I>Good Eats</I> the show, the book can carry many labels—or, more to the point, defy labels altogether.”<BR /><I>—The Record</I><BR />  </P><P>“His best yet.” —LAWeekly.com</P></DIV>