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Book - 2016
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"My name is Alton Brown, and I wrote this book. It&#x;s my first in a few years because I&#x;ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I&#x;ve been cooking, but it&#x;s been mostly to feed myself and people in my immediate vicinity&#x;which 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 here&#x;s EveryDayCook. There&#x;s still plenty of science and hopefully some humor in here (my agent says that&#x;s my zwheelhousey), 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, they&#x;re pretty darned tasty,"
Publisher: New York : Ballantine Books, [2016]
Edition: First edition
Copyright Date: 2016
ISBN: 9781101885710
Characteristics: xxix, 224 pages : color illustrations ; 24 x 24 cm


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Jul 20, 2019

Alton Brown writes books that should be read from cover to cover. His knowledge of the science behind cooking made for a very interesting read. I usually find his recipes a little too advanced for me but this book is full of food I could master. I now have a few more culinary tricks up my sleeve and some great dinner plans. The tomato soup is da bomb.

Sarah_CT Jul 23, 2018

If you love Alton then this book is for you. He shares his favorite recipes with a ton of his personality and humor. We failed to find a showstopper in the bunch but you are likely to add a few new staples to your recipe file. A lot of recipes are in grams which fits with Alton but not with a novice cook. We recommend this title for fans.

Mar 20, 2017

The blondies are amazing! I am not crazy about everything in grams, but you stretch and grow...and get to eat some amazing food! I liked the Alton - style book and pictures, too.

Feb 14, 2017

I loved this cookbook. I am not sure why, but just about every recipe appealed to me. Usually I check out a cookbook, and the pictures are pretty, and it looks fun, but I never get around to actually trying things out. With Alton Brown's stuff, I found myself doing more. I made at least 4 of his recipes and it was time to turn the book back in before I was done with it. I think I may buy this one. There was just so much more that I wanted to try. I get that feeling when I find something I will come back to over and over again. Not often that I find a cookbook like this one.

Oct 17, 2016

Alton Brown, Good Eats, Iron Chef, and Cutthroat Kitchen, shares his personal recipes in this book. He also shares his favorite kitchen hardware, pantry items, cooking methods, and spirits before getting to the recipes. Recipes are grouped by morning, coffee break, noon, afternoon, evening, anytime, and later. The food ranges from southern comfort to American classics to international/fusion dishes. Both the text and the photos include Alton's love of science and his wry humor.


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