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200s FAQs: Misc Items

Back Up Next

    Information comes from Food Network's & Means Street's web pages as well as Mr. Brown himself. I've also been privileged to taped for an episode so I've had the pleasure to get to know the crew who has also given me information. Thanks guys.

AB:" " (Green) = E-Mail from AB via Food Network, 3/7/2000
AB:" " (Blue) = Food Network Chat with AB, 7/7/2000
AB:" " = USA Today Talk Today chat, 2/28/2002 Link
"Post" = The Good Eats Forum pre November 2001 posts at www.foodtv.com
*Hint: If you want to pass this page on to someone else and have it jump right to a FAQ, just add a # and then the FAQ number at the end of the link. Every FAQ is book marked this way. Ex: for FAQ 100 the link would be: http://www.goodeatsfanpage.com/GEFP/FAQ.htm#100

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ALTON BROWN'S OTHER PROJECTS

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200) What are the books that Mr. Brown has written?
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Here are his books as of August, 2006
I'm Just Here for the Food: Food + Heat = Cooking
Amazon.com
   
Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).
    I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz
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Old FAQ:
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AB: "A Good Eats book will be out in 2001. It will be about cooking and history, and science, and gobs of other stuff. The title is a secret, but you can bet it's long and wordy."

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Follow-up 1: "I'm Just Here For The Food" is due out early 2002 from Stewart, Tabori & Chang. (Post 2110.2.)

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Follow-up 2: Alton said at the Atlanta's BBQ and Blues Fest, September 2001, that the book will be out around Christmas, 2001.

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Follow-up 3: Alton has amended the date to near Mother's Day, 2002 according to his appearance in Tampa at the FN Live Tour on March 24, 2001.

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Follow-up 4: Alton's website altonbrown.com states it will be out in April, 2002. "Everything you'd expect from Good Eats, and then some. Tools, science and lots of new recipes. And where there's a book, there's a book tour as well. Check here for his tour schedule."

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Follow-up 5: Amazon began pre-selling Alton's book in January, 2002. The full title is I'm Just Here for the Food : Recipes, Techniques, and Everything Else You Need to Find Your Way to Dinner. The price at Amazon is $22.75.

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I'm Just Here For the Food: The Director's Cut
Amazon.com
    This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I’m Just Here For the Food: The Director’s Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet—along with everything that made the original a classic instruction manual for the kitchen. Each of the book’s 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a “master” recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.

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I'm Just Here for More Food: Food x Mixing + Heat = Baking
Amazon.com
    Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your skills to a new level: welcome!
    Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process. The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. --Rob Bracco

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Alton Brown's Gear for your Kitchen
Amazon.com
    "I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Alton Brown's Gear for Your Kitchen by the selfsame Alton Brown, star of Food Network's Good Eats as well as award-winning author of I'm Just Here for the Food. It's an interesting, effective principle. It comes from a guy who serves pie with a four-dollar mortar trowel he picked up at the hardware store.
Brown's opening challenge is a 60-day, four phase process of ridding your kitchen of all things unused and insignificant--easy on the surface, but tough in the doing. That leaves room for essential gear. And to help make those choices, Brown looks at pots and pans, sharp things (not just knives, but graters, mandolins, and cheese slicers, too), small things with plugs (as in small appliances--from food processors to coffee makers to deep fat fryers), kitchen tools unplugged (those items that fill drawers), storage and containment, and safety and sanitation.
    If this were just an encyclopedia, what an unwholesome bore it would be. But Brown turns this relevant information into a romp. He's talking about the tools he uses, after all, and has no fear of naming likes and dislikes--based on his own experience. He also includes unending side chatter about cutting corners, saving money, and actually putting good tools to work. You'll find recipes throughout, and techniques, too. Like, how to bake a chicken in a flower pot. If you wonder why you would even want to attempt it in the first place, Brown clues you in. Alton Brown's Gear for Your Kitchen is about as guilt free as pleasure will ever get. --Schuyler Ingle

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I'm Just Here for the Food: Kitchen User's Manual (Ring Bound)
Amazon.com
    This sturdy kitchen organizer is the perfect companion for any home cook-and essential for fans of Alton Brown's I'm Just Here For the Food.
    Designed to be a constant kitchen companion, the Kitchen User's Manual has eight separate sections for your recipes, notes, and other cooking essentials. Each section includes a durable full-page plastic pocket to hold clippings, equipment manuals and warranties, and other kitchen paperwork.
    Blank pages have plenty of space for clippings or handwritten recipes-plus notes on the side. And it's the place for all that cooking information that's rarely gathered in one place: temperature and measurement conversion charts, ingredient substitutions, guides to cuts of meat, cutting and carving diagrams, sanitation and safety information, and much more.

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I'm Just Here for the Food: Cook's Notes
Amazon.com
    Devoted viewers of Alton Brown's Good Eats now have the perfect place to jot down their favorite tips and quips-as well as their own food notes. This journal, which echoes the design of Brown's best-selling I'm Just Here For the Food, makes a great gift for any foodie.

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201) What other Food Network shows has Alton worked on?
Besides creating and hosting Good Eats Alton is ...
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... the commentator on Iron Chef: America

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... creator and host of Feasting on Asphalt

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... many interstitials for the Food Network. interstitials are short segments that go in-between shows such as a PSA or tidbit of information. Mostly AB does a teaching segment such as on potatoes, etc.

REQUESTING INFORMATION

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210) How can I get any questions I have answered about Good Eats?
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The best place to start is to visit my message board. We got a lot of smart folks over there. Food Network used to have a forum but that's gone. If you don't have any luck there, you can email Food Network's Viewer Services at viewerservices@foodtv.com. I assume it still works.

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211) How can I get an autographed copy of Alton's picture or get in contact with him?
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There are two known ways to get requests to Alton:
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You can write him at the same FN Viewer Services above: viewerservices@foodtv.com

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You can also submit an email to him at FN's "Send A Comment to Good Eats" page.

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Follow-up 1: Alton mentioned the best way at the USA Today (3/4/02) chat is to use the Send a Comment option above. 

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Follow-up 2: Several fans have had no luck obtaining a picture using the link above.

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Follow-up 3: Alton has finally added a contact page at his site called Earth To Alton.

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Follow-up 4: At the moment, there is no known way.


BUYING THINGS

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220) Can I order the recipes from Food TV via snail-mail?
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Yes, but why would you want to? You'll need the episode's code which is found either at the end or somewhere in the middle of the show or you can get it in the Episode Info here at the Fan Page. Then, send $4.00 ($6.00 US. Dollars for Canadians) for shipping and handling to:
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FOOD NETWORK
PO BOX 9300
CENTRAL ISLIP NY  11722-9300

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221) Is there any Good Eats Merchandise?
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Currently (July, 2000) you can buy a Good Eats cap, T-Shirt, Apron, and screensaver from Mean Street's web site: http://www.meansst.com.

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Follow-up 1: In September, 2000 the apron was sold out. Rumors are that Alton will be re-selling his line of products on his own web page altonbrown.com.

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Follow-up 2: In August, 2001 Means Street removed all content about Good Eats and Alton Brown.

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Follow-up 3: Alton sold his version of salt cellar.

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You can buy DVDs and occasionally other Good Eats stuff at Food Network's store.

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Alton also sells his own stuff at his site, altonbrown.com, but it's not Good Eats related because the show is owned by the Food Network.

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222) Can I get videos or DVDs of the show? (This FAQ no longer kept up to date. See the DVD page for details.
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The DVDs come three shows per DVD with a separate Ask Alton section where he answers fake letters from fans to questions that may have come up on the show. The Food Network information is difficult to decipher as to which show is on which DVD. So, I made a page just for DVD info: The DVDs. Here's Foodtv's Alton Brown store link.
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Food Network does not plan to distribute copies of their shows. They apparently aren't even discussing the subject. (Post 176.2.2)

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Follow-up: Well, it seems they finally thought about it. Beginning in late 2001, Foodtv.com began selling videos with 3 episodes a piece on them. Each tape also featured Alton Brown answering viewer's questions. Still, no DVDs. Good Eats with Alton Brown VHS Set

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Follow-up: On April 23, 2002, Foodtv.com began selling the above mentioned shows on DVD ... finally.

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Follow-up: On 11.09.2002, Foodtv.com began pre-ordering Volume II on VHS. One can order them individually or as a set. Set information is below. PRE ORDER ONLY Good Eats with Alton Brown Boxed VHS Set Volume II

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Follow-up: Around 11.18.2002, Foodtv.com began pre-ordering Volume III on VHS. More Juicy Meats, Hooked & Cooked, Poultry Pleasures

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Follow-up: Around 02.2004, Foodtv.com began another series of DVD sets: Ocean Edibles, Italian Eats, Juicy Meats 3


GOOD EATS POPULARITY

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230) Does Food Network know just how popular Good Eats is?
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Does FN know just how popular Good Eats Is?
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"Yes."

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... AND how popular the Forum is?
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"Yes."

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... AND how often (or little) they run the show?
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"Yes." (Post 176.2.2)

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Follow up: Food Network has finally gotten the word. In 2005, Good Eats was showing reruns with much more frequency, usually in the evenings around 10:00 pm; sometime 3 episodes in a row.

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Last Edited on 08/27/2010