Alton Brown hosted Good Eats and Iron Chef America as well as a 2011 Beard Award winner for television and these are his good things.
What are some good things you’ve read?
The Joy of Cooking by Irma S. Rombauer. ”Every recipe is written in the book’s unmistakable style, with ingredients and amounts seamlessly integrated into the instructions. For me this is still the quintessential American cookbook. Try the baked herring and potatoes or sourdough rye. Or perhaps the roast squirrel with walnut ketchup.”
The Frugal Gourmet by Jeff Smith. ”Jeff Smith was the Julia Child of my generation. When his television show, “The Frugal Gourmet,” made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.”
Essentials of Classic Italian Cooking Marcella Hazan. Hazan is “just a nice Italian mama showing me the ropes.”
What are some good things you’ve watched?
Bond. James Bond. Brown tweeted his martini recipe on the cinemathic birthday of Bond.
“No Reservations is one of the best shows on television.”
What are some good thing you’ve used?
La Croix water along with oatmeal and fruit smoothies.
A good smoker. “I love doing long-smoking projects. When the weather turns really crisp and you have those cool mornings and cool nights, that’s when I break out the big smoking gear and you stay up all night tending the hog.”
Swimming, running and riding his bike – motorcycle that is. In October “It’s definitely your best motorcycling time of year, by a long shot. Up in the north Georgia mountains, you want to be there when the leaves are falling, so you can see around the curves better and you can drive a little more, shall we say, aggressively, without worrying about oncoming automobiles. You want to really do your wailing in the fall.”
Tagged: essentials of classic italian cooking, fruit smoothies, james bond, la croix water, motorcycle, no reservations, oatmeal, point blank, running, smoker, swimming, the frugal gourmet, the joy of cooking