Good Eats
Good Eats

Author: Tammy Lambert

Publisher: Tammy Lambert

Published: 2005

Total Pages: 248

ISBN-13:

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****Get a Free Book just for visiting this page at PALEODEBUNKED.COM**** Life has become so busy these days that we don’t even get time to take care of our health. We eat whatever we get our hands on, without thinking for a moment how healthy or unhealthy it is. Paleo diet is the perfect solution for all such people. It is healthy and very easy to follow. Paleo fully read as Paleolithic, is a diet based on wild plants and animals that were consumed in the cavemen era. The fact that this diet belongs to the ancient Paleolithic era does not imply that it is tasteless and difficult to follow. On the contrary, it is very easy to make Paleo food. The best part is that there is a Paleo recipe for every meal and taste preference. If you want to try out this diet, this book is the perfect guide for you. It contains the following: 1. 50 Paleo recipes for all mealtimes 2. Recipes for breakfast, appetizers, dips, main course, dessert and much more… 3. Cooking time and serving size of each recipe. 4. Nutritional facts of each recipe so that you can manage your calories accordingly Paleo does not restrict you to eat your favorite food. Whether it is pizza, steak, cake or cookies, there is a Paleo recipe for everything. You just have to find it and you can eat anything you want, but in Paleo style. So don’t just stop here. Go ahead and try out a few. You are surely going to fall in love with the Paleo diet.

Good Eats (Text-Only Edition)
Good Eats (Text-Only Edition)

Author: Alton Brown

Publisher: Abrams

Published: 2019-12-24

Total Pages: 851

ISBN-13: 1647001145

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This quintessential food-science-and-cooking-technique title is now available in ebook! Alton Brown is a great cook, a very funny guy, and—underneath it all—a science geek who's as interested in the chemistry of cooking as he is in eating. (Well, almost.) At long last, the book that Brown's legions of fans have cooked from and celebrated and spilled stuff on for years is available as an ebook, providing a brighter, shinier record of his long-running, award-winning Food Network TV series, Good Eats. From "Pork Fiction" (on baby back ribs), to "Citizen Cane" (on caramel sauce), to "Oat Cuisine" (on oatmeal), every hilarious episode is represented. The book contains more than 140 recipes and some helpful illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.

Good Eats 2 (Text-Only Edition)
Good Eats 2 (Text-Only Edition)

Author: Alton Brown

Publisher: Abrams

Published: 2021-12-21

Total Pages: 866

ISBN-13: 1647001153

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Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of trivia, science-of-food information, cooking tips, and—of course—recipes.!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-- Brown’s particular genius lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as “Fit to Be Tied” (meat roulades), “Crustacean Nation” (crab), and “Ill-Gotten Grains” (wheat products), Brown explains everything from how to make the perfect omelet to how to stuff your own sausages. With Brown’s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.

Good Eats: The Final Years
Good Eats: The Final Years

Author: Alton Brown

Publisher: Abrams

Published: 2022-04-26

Total Pages: 432

ISBN-13: 1647002508

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An all-new collection of must-have recipes and surprising food facts from Alton Brown, drawn from the return of the beloved Good Eats television series, including never-before aired material 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. Brown’s surefire recipes are temptation enough: the headnotes, tips, and sidebars that support them make each recipe a journey into culinary technique, flavor exploration, and edible history. Striking photography showcases finished dishes and highlights key ingredients, and handwritten notes on the pages capture Brown’s unique mix of madcap and methodical. The distinctive high-energy and information-intensive dynamic of Good Eats comes to life on every page, making this a must-have cookbook for die-hard fans and newcomers alike.

Good Eats 3
Good Eats 3

Author: Alton Brown

Publisher: Harry N. Abrams

Published: 2011-10-01

Total Pages: 0

ISBN-13: 9781584799030

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As Good Eats 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 New York Times bestsellers. Like Volumes 1 and 2, Good Eats 3: The Later Years 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. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere. Praise for Good Eats 3: The Later Years: "A victory lap" --Chicago Tribune "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?" --Oregonian "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." --Northeast Flavor magazine "Much like Good Eats the show, the book can carry many labels--or, more to the point, defy labels altogether." --The Record "His best yet." --LAWeekly.com

I'm Just Here for More Food
I'm Just Here for More Food

Author: Alton Brown

Publisher: Abrams

Published: 2012-12-17

Total Pages: 604

ISBN-13: 161312175X

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Dig into the science, history, and trivia of baking in this follow-up to the James Beard Award–winning I’m Just Here for the Food. Includes recipes! Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists. Recipes include: Piña Colada Waffles Chicken and Dumplings Free-Form Apple Pie Chocolate Pound Cake Pizza Dough Halloween Mousse Everyday Bread And more! “I’m Just Here for More Food takes one of the most knotty areas of cooking and makes it delightfully straightforward. For anyone who’s interested in baking, even an expert, this book offers an enormous amount of useful and fascinating information.” —The Austin Chronicle “An instruction manual for people who want to be better bakers . . . Anyone who has a yen to learn the science and methodology behind good food will find this a fascinating read.” —Publishers Weekly

I'm Just Here for the Food
I'm Just Here for the Food

Author: Alton Brown

Publisher: Abrams

Published: 2011-03-01

Total Pages: 707

ISBN-13: 1613120443

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The creator and host of Food Network’s Good Eats updates his award-winning primer on essential cooking techniques—now with fifteen new recipes! First published in 2002, Alton Brown’s I'm Just Here For the Food received the James Beard Foundation/KitchenAid Book Award for best reference book. This revised and updated edition features fifteen brand-new recipes, along with everything that made the original a classic kitchen instruction manual. Each of the book’s fifteen sections is a mini-master class on a given cooking method—from pan searing to pressure cooking, stewing, steaming, and more. And each includes a "master" recipe that epitomizes the technique along with a selection of recipes that demonstrate its range. Plus Brown shares a plethora of fascinating food facts, history, lore, and science.

Blazing Salads 2
Blazing Salads 2

Author: Lorraine Fitzmaurice

Publisher: Gill

Published: 2013

Total Pages: 202

ISBN-13: 9780717150564

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In the original Blazing Salads Cookbook, Lorraine Fitzmaurice based her recipes on the simple, healthy food on which she had been brought up. This new book, like the first, is made up of simple, fuss-free recipes to cook every day.