Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, and—of course—recipes.

Brown’s particular genius lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as “Fit to Be Tied” (meat roulades), “Crustacean Nation” (crab), and “Ill-Gotten Grains” (wheat products), Brown explains everything from how to make the perfect omelet to how to stuff your own sausages. With hundreds of entertaining photographs, along with Brown’s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.

About the Author: Alton Brown is the writer, director, and host of the Food Network show Good Eats, which won a 2007 Peabody Award, and is the expert commentator on Iron Chef America and host of The Next Iron Chef America. In 2004 his STC book I’m Just Here for the Food won the James Beard Award in the reference category. Brown lives near Atlanta, Georgia, with his wife and daughter.

"Diners, Drive-ins and Dives," Autographed by Guy Fieri

The iron-stomached Fieri, restaurant owner and Food Network personality, has probably choked down more burgers, bacon, pancakes, hash browns and fried eggs than any person should have to, and this dense, photo-packed retrospective allows viewers to replicate many of his favorite restaurants' recipes at home. Like the show, Fieri takes diners on a tour of the country's best local eateries, like Kansas City favorite YJ's Snack Bar, which uses two electric burners and a sidewalk grill to crank out exotic fare from around the world; James Beard Award-winning Al's Breakfast in Minneapolis; and all culinary points in between. The book contains a fair number of predictable classics like coconut cream pie, macaroni and cheese, meatloaf and burgers (including one that's dipped in batter and deep-fried), but has an equal number of interesting riffs such as Cap'n Crunch French Toast, Nut N' Honey Pancakes, Pork and Sweet Potato Empanadas and Chicken Fried Lamb Chops. Viewers' requests are also featured, including the Red Arrow Diner's American Chop Suey. Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles.

"The Naked Chef Takes Over," Jamie Oliver

"How To Boil Water"

• Shows beginning cooks how to do just what the title implies—and a lot more—without a hint of intimidations.


• Features classic comfort foods such as no-flip fried eggs and soul-soothing grilled cheese for one and bolder, ethnic recipes like Tacos Picadillo and Southeast Asian Beef Salad.


• Exquisite photography and Food Network recipes, both inspire and build the confidence needed to make every dish a success.


• Hundreds of must-know hints, tips and short-cuts for those new to the kitchen.