Good eats 4

the final years

Good eats 4

the final years
Alton Brown
Book - 2022

"This long-anticipated fourth and final volume in the bestselling Good Eats series of cookbooks draws on two reboots of the beloved television show by the inimitable Alton Brown--Good Eats Reloaded and Good Eats: The Return. With more than 150 new and improved recipes for everything from chicken parm to bibimbap and cold brew to corn dogs, accompanied by mouthwatering original photography, The Final Years is the most sumptuous and satisfying of the Good Eats books yet."--Amazon.

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Barcode Status Material Type CallNumber
37413318348028 Available Non-fiction 641.5 BROWN
Bibliographic Details
Main Author: Brown, Alton, 1962- (Author)
Format: Book
Language:English
Published: New York, NY : Abrams, 2022.
Subjects:
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Search Result 1
Good Eats 3
the later years
Book
by Brown, Alton, 1962-
Published 2011
Book

 Place a Hold
Search Result 2
Good Eats
the early years
Book
by Brown, Alton, 1962-
Published 2009
Book

 Place a Hold

MARC

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500 |a Includes index. 
520 |a "This long-anticipated fourth and final volume in the bestselling Good Eats series of cookbooks draws on two reboots of the beloved television show by the inimitable Alton Brown--Good Eats Reloaded and Good Eats: The Return. With more than 150 new and improved recipes for everything from chicken parm to bibimbap and cold brew to corn dogs, accompanied by mouthwatering original photography, The Final Years is the most sumptuous and satisfying of the Good Eats books yet."--Amazon. 
505 0 |a Introduction (and a bit of instruction) -- Good Eats: Reloaded (season 1) -- Good Eats: The Return (season 1) -- Good Eats: Reloaded (season 2) -- Good Eats: The Return (season 2) -- Good Eats: Reloaded (the lost season) -- Final thoughts. 
520 |a Surprising food facts! Invaluable tips! Culinary trivia! What else would you expect from Alton Brown? The new and improved recipes in the book are temptation enough, but Brown's headnotes, tips, and sidebars make each recipe a journey into culinary technique, culinary exploration, and edible history. -- adapted from back cover 
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