Alton Brown

An Evening with ALTON BROWN discussing his new book Good Eats 3: The Later Years! Space is limited and this will be a ticketed event. Tickets are only available at Books Inc. in Mountain View.

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 ... (more)and trivia, science-of-food information, cooking tips, and -- of course -- recipes.

Alton Brown's flair in the kitchen developed early with guidance from his mother and grandmother. He used his budding culinary talent later "as a way to get dates" in college. Switching gears as an adult, he spent a decade working as a cinematographer and video director, but realized that he spent all ... (more)his time between shoots watching cooking shows, which he found dull and uninformative. Convinced that he could do better, Brown left the film business and moved to Vermont to train at the New England Culinary Institute. He tapped all of his training to create Good Eats, Food Network's prime-time hit. This year, Brown is celebrating the 10th anniversary of his show, as well as his new book. In an evening highlighted by clips from past episodes of Good Eats, Brown reveals his top 10 favorite moments from the early years. In addition, he discusses favorite recipes and more food puns, food trivia, and food jokes than you can shake a wooden spoon at. Good Eats: The Early Years (STC Publishing) is available for signing after the program.

Full of behind-the-scene images, along with Brown’s witty banter, diary entries, and tales from the road, Feasting on Asphalt is one of Brown’s most exquisite treats. On a three-thousand mile journey up America’s first “superhighway”—the Mississippi—Brown and his motorcycle-mounted team ... (more)scout the heartland’s byways to find the best roadside food while getting to know the people preparing and serving it.