Alton Brown visits Google to discuss his book "Good Eats 3: The Later Years". The book offers foodies more than 200 recipes accompanied by hundreds of photographs, drawings, and stills from his hit Food Network show "Good Eats", 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. With his trademark humor, Brown starts at the neighborhood supermarket and recommends what to buy, how to turn it into tasty "good eats," and explains the science behind his recommendations. What bacon should you take home? How can you make it crispy? Why does frying bacon suddenly burn? Does all espresso have to be dark roasted? Cooking school has never been so fun!
Originally published in October of 2011.
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