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Georgia's State Flags,
Home of Good Eats
and Myself

1956 Version

2001 Version

2004 Version


Good Reads

Want some suggestion on some good reading along the lines of Food, History and Science? Below are recommendations from Alton, fellow fans and myself.

I'm Just Here For The Food: Food + Heat = Cooking
-By Alton Brown

What else than Alton's own book? Science, cooking methods, and much, much more. It's required reading for the Briner wanna be.
Recommended by everyone.

I'm Just Here for More Food : Food x Mixing + Heat = Baking
-By Alton Brown

Alton's second book covers all of your baking secrets. It's a new approach so hold on to your seats.

See this page for error correcting in the first printing.

Alton Brown's Gear for Your Kitchen
-By Alton Brown

Find out the most important stuff for your kitchen.

I'm Just Here for the Food : Kitchen User's Manual (Ring-bound)
-By Alton Brown

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.

I'm Just Here for the Food : Cook's Notes (Spiral-bound)
-By Alton Brown


Cookwise: The Hows and Whys of Successful Cooking
-By Shirley Corriher

She's a regular on the show with good cause. Shirley goes in depth on flour, fat, fruits and more with personal stores and a ton of recipes to teach why it does what it does.
Recommended by everyone.
Barnes & Noble

Food: A Culinary History From Antiquity To The Present
-By Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld.

From Alton way back when he was with Means Street:
"Food: A Culinary History is a testament to the diversity of human cultures across the centuries. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America, from the Byzantine Empire to Jewish societies in the Middle Ages, the book is a rich banquet for readers."
Barnes & Noble

On Food and Cooking: The Science and Lore of the Kitchen
-By Harold McGee

Alton's always reading from it on Good Eats. This book gets to the basic science and puts it in terms anyone can understand. What makes white meat white? Does searing really sear in the flavor? Why are most people in the world lactose intolerant? He answers it all. No recipes.
Recommended by everyone.
Barnes & Noble

The Refrigerator And The Universe: Understanding
     The Laws Of Energy

-By Martin Goldstein, Inge F. Goldstein (Contributor)

The authors explain the laws of thermodynamics for laypersons. They begin with the historical development of thermodynamics: how attempts by engineers and natural philosophers to understand the nature of heat and how to use it efficiently in heat engines led in the 19th century to the discovery of two fundamental laws of energy. They then show how the laws follow from the atomic theory of matter and give examples of their applicability to such phenomena as the formation of diamonds, how blood carries oxygen, and the history of the universe and evolution of life. Annotation copyright Book News, Inc. Portland, Or.
Recommended by Alton.
Barnes & Noble

What Einstein Told His Cook: Kitchen Science Explained
-By Robert L. Wolke & Marlene Parrish

Answering specific questions about food from readers, Robert Wolke explains some of our everyday questions. This easy read will give you a boat load of insight about MSG, salt, sugar with recipes to boot.
Recommended by me.
Barnes & Noble

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
-By Robert L. Wolke & Marlene Parrish

From Barnes & Noble:
"Using the same plain language that made the first What Einstein Told His Cook a hit, Robert L. Wolke combines the authority of a scientist with the clarity and wit of a great teacher. In this sequel, he continues to bridge the gap between the chemist and the cook, not to mention folks who are just plain curious about the world around them." "For Wolke, supermarkets are combat zones to be conquered through knowledge. By doing actual experiments to uncover the facts, he has debunked numerous old wives' tales and modern misconceptions. He can therefore dispense liberal doses of straight-from-the-shoulder advice to any perplexed consumer." Included are more than 35 recipes by cooking teacher and food writer Marlene Parrish, designed to put all this knowledge into practical and appetizing use.
Recommended by me.

Salt: A World History
-By Mark Kurlansky

From Barnes & Noble:
How important is salt in our world? It was once one of the world's most sought after commodities, often serving as currency (it still does in some places). The demand for it led to the creation of major world trade routes. It was a factor in both the Revolutionary War and Civil War. Revenues from its sale have been used to finance works as diverse as the Erie Canal and the Great Wall of China. Medically, it's helped to preserve and sustain life. With this fascinating look at the significance of salt around the world, Mark Kurlansky has concocted another mouthwatering classic.
Barnes & Noble

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Last Edited on 08/27/2010