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Alton Brown

Alton Brown
Did you know?

Alton guest starred on SpongeBob SquarePants, the Nickelodeon television series. He was the director of photography for R.E.M’s music video The One I Love, and was the steadicam operator for Spike Lee’s School Daze.

Alton Brown
Alton's Featured Recipe
Apple Cake

Click here for recipe

Alton Brown is a television personality, host, producer, writer, and cookbook author who got involved in the food world when he decided the cooking shows available on TV in the 1990s were not especially inspiring or informative. He decided to develop his own.

 

With a background in cinematography and directing videos, Alton developed, produced, and stars in Good Eats, a program currently on the Food Network, although it started on PBS. Good Eats has been on the air since 1998, with episodes in which Alton seeks out great-tasting American food. It’s a program that is personality driven but also includes a wide range of cooking information, with an emphasis on the science of cooking.

 

Bon Appétit magazine named him Cooking Teacher of the Year in 2004, and the following year, Atlanta magazine called him Best Food Guru.

 

He is also the author of three cookbooks: I’m Just Here for the Food, Alton Brown’s Gear for the Kitchen, and I’m Just Here for More Food.

 

As well as Good Eats, Alton has appeared on Iron Chef America: Battle of the Masters, where he served as the expert commentator. He was the primary host for both seasons of The Next Iron Chef.

 

His third television series is Feasting on Asphalt. In the first season, Alton and friends traveled across the country on motorcycles in search of road food and the people who create this quintessential American food. The second season, Feasting on Asphalt 2: The River Run, found Alton riding his motorcycle along the length of the Mississippi River to discover the food along the way. The third season, called Feasting on Waves, has Alton in a boat, sailing from Caribbean island to island in search of local food.

 

Alton’s books have won James Beard Awards, as have his television shows. Good Eats won a Peabody Award in 2006.

 

In 2009, Alton described how he lost 50 pounds on an episode of Good Eats. He said he changed how he ate, rather than go on a diet.

 

Alton, his wife, DeAnna, his daughter Zoey, and two cardigan corgis live in Marietta, Georgia. DeAnna is co-executive producer of Good Eats. His website is http://www.altonbrown.com/

Latest Recipes

Fried Catfish

(1 Votes)

Calamari Crunch

Instead of serving chips and dip at your next party, make this recipe for Calamari Crunch. This easy appetizer recipe will be a welcome addition at almost any get-together. The calamari are breaded, then fried to crispy and crunchy perfection. You will likely be surprised by the special ingredient included in this recipe! Instead of ordering delivery from your favorite restaurant for your next tailgate or game watch party, just get cooking with this recipe. Don't forget to set out a bowl of your favorite marinara sauce for dipping.

(1 Votes)

Apple Cake

Capture the taste of fall with this recipe for Apple Cake by Alton Brown. This cake recipe is easy to make and boasts a generous portion of apples in every slice. Although you can definitely serve this cake after dinner (just top with a scoop of your favorite vanilla ice cream), consider including it in your brunch menu for a truly decadent treat that everyone will love. As this recipe shows, you can never go wrong with dessert for breakfast! Don't be surprised if your brunch guests ask for second helpings, too.

(1 Votes)

Artichoke and Feta Wontons

Party appetizers like chips and a jar of dip from the grocery store are always classic albeit safe choices. But if you really want to wow the crowd at your next game watch event or cocktail party at home, then you'll want this Artichoke and Feta Wontons recipe up your sleeve! The appetizer recipe is a unique fusion of flavors, textures, and cooking styles, resulting in a delightful party food that everyone is sure to love.

(1 Votes)

A Perfect Baked Potato

This application provides a crisp crust and a tender interior. If you feel the need for speed, you can start the potato in the microwave....

(1 Votes)

Meatloaf

There are a million ways to make meatloaf (another roasted dish that we call baked), and Im not about to say that this is the only way...

(1 Votes)

Roast Turkey

Why start with a higher temperature? Poultry skin turns brown because it sauts in the thin layer of fat beneath it. If you start the...

(1 Votes)

Pineapple Upside-Down Cake

This recipe comes from my dads mom, and its the best Ive ever sampled. It follows a procedure often found in old Southern fruit-based ...

(1 Votes)

Crawfish Boil

There are no tables at Big Fisherman Seafood so we spread newspapers on top of the big freezer.

(1 Votes)

Chicksicles

Kebob makers tend to squeeze their food-on-a-stick pieces too tightly together. This does nothing but slow the cooking process. Its oka...

(1 Votes)

Pesto Dinner Biscuits

This recipe was developed so that I could have an excuse for eating biscuits at dinner…excuse me, supper. They go well with everything fr...

(1 Votes)

All-Purpose Starter

This can be used in the construction of just about any yeast bread—strike that—any yeast bread.

(1 Votes)

Cheesy Soufflé

Although this rather classic soufflé features sharp cheddar, the truth is that you can make it from almost any cheese, including Valveeta...

(1 Votes)

Riz Au Lait

(1 Votes)

Apple Fritters

(1 Votes)

Rabbit Stew

(1 Votes)
Cookbooks, etc

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