Browned to Perfection

How do you make an Alton Brown? The basic recipe includes 2.5 ounces of nerdy yet delightfully quirky wit, a tomato, an evil twin brother named B.A., a dash of sodium chloride, and a hosting gig on Iron Chef America. Mix well, store in an airtight container, and while you...

By Elyse Wanshel

September 30, 2010

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How do you make an Alton Brown? The basic recipe includes 2.5 ounces of nerdy yet delightfully quirky wit, a tomato, an evil twin brother named B.A., a dash of sodium chloride, and a hosting gig on Iron Chef America. Mix well, store in an airtight container, and while you wait for the osmotic pressure to diffuse the beta carotene so that the concoction doesn’t turn into a rubbery goo, check out Brown at the Lincoln Theatre this Tuesday. At 7:30 p.m., he’ll talk about his latest book, Good Eats 2: The Middle Years, a continuation of his best-selling Good Eats: The Early Years that’s also a compilation of cooking tips, science-food info, recipes, and behind-the-scenes photos/trivia from his award-winning show. The book costs $37.50 at Books & Books but comes with two free tickets to the event. Here’s hoping Brown will host an impromptu version of Iron Chef where the secret ingredient is kumquat. Or monkey brains. Or even his own book. Mmmm, book stew. Call 305-442-4408 or visit booksandbooks.com.
Tue., Oct. 12, 2010

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