If you're a fan of GOOD EATS and, like me, are blown away by the sheer volume of information that is packed into each individual show, you'll dig hard Alton Brown's GOOD EATS: The Early Years. The book is formatted in a pulp-era style and hugely entertaining - a sample of Brown's preface on poultry:
Producing a properly roasted Gallus Domesticus is not easy. In fact, it's one of the toughest culinary tasks there is. I blame the bird, because it posses an awkward shape, two different types of meat, and an unhelpful surface-to-mass ratio...
It will be at the FWPL as soon as I return it...
0 comments:
Post a Comment