Alton Brown is an iconic food personality. He is deeply loved, especially in the United States. His claim to fame (although he has a few by this stage in his career) is that he brings a science orientated perspective to food and cooking.
While that is an approach many adopt these days, Alton seems to have been amongst the first to do this in a mainstream large scale way. His seminal show, Good Eats, continues to have an impact in how people think about food (and, of course, how people cook food).
While he has written quite a few cookbooks (10!) this is both marketed and (after spending some time with it) is a highly personal cookbook. It discards some of the structured and didactic approaches of his other books and is instead a collection of the food he likes to eat.
Structure and Design
Hardcover. No ribbon.
224 pages split across the following chapters:
- Coffee break
- Any time
The book has an interesting gimmick (or perhaps creative design limitation): all the pictures were taken with an iPhone 6 plus.
It is testament to the iPhone (happy 10th birthday, by the way!) that the photos are remarkably fit for purpose. I suspect if you did not know you would just assume they were shot with some expensive professional digital camera. Very occasionally a shot might look slightly low resolution, or not the usual pixel perfect presentation that we normally expect from a cookbook photo in 2017, but on the whole the pictures are impressive.
It is a tremendous result, and I hope it inspires more work and more creative exploration of some of the most popular (and accessible) cameras in the world.
While I am bullish on the photography, the design of the rest of the book leaves me much less impressed. From the handwriting font of the recipe titles, to the horrendous overuse of photo background on recipe pages there is a certain lack of restraint. It’s a fun approach, arguably, but not one I get a lot of enjoyment out of.
Some of these design decisions make the book harder to use and enjoy. Unlike the iPhone photography, which is a creative gamble that pays off, the design of the book as a whole is inconsistent, difficult to use and dates the book terribly.
On a further critical note: the structure is not useful. Given Alton’s otherwise admirable propensity to eat whatever at anytime of the day, the structure he adopts in the book is close to useless.
I love how personal this book feels. We see a lot of tv and internet food people writing ostensibly personal and honest cookbooks and a lot of them feel cold and bland.
This book wears its heart on its sleeve, for better or worse. You get a real sense of what Alton Brown is all about as well as the food he cooks and eats for himself.
I wish more cookbook authors would adopt this personal tone. It combines biographical elements with food writing in a way that enriches both.
Of course, the more personal a book is, the riskier it becomes. If that person’s particular style or approach does not resonate with you, you are unlikely to get a lot out of the book.
And this is almost what has happened with this book. I love Alton, but the recipies in this book have left me cold and wanting more. In fact, it was hard to find recipes that appealed enough to want to make them in the first place.
The food, while certainly being the food Alton cooks for himself on a frequent basis, was not food that I wanted to cook for myself on a similar basis. Recipes tend towards being meat driven and in some cases quite time consuming to prepare. For a book titled ‘Everyday Cook’ I could not help but think the recipes were more somedays cook.
This is not to suggest that all the recipes were either unappealing or unsuccessful. Of the handful we cooked, there were a few candidates destined for the all time hall of fame.
Here is what we have cooked so far:
- Breakfast Carbonara (as much as I love the idea of pasta for breakfast, I am too #normcore and as a result made this for dinner. I feel pretty loyal to my own carbonara recipe, and I felt Alton’s sausage and orange zest version was not quite delicious enough to make me change my ways.)
- Turkey sliders (I liked the approach of adding a lot of umami rich elements, but the end result was not particularly exciting.)
- Smoky the meatloaf (This recipe highlights a consistent theme from the book: a lot of effort does not always yield satisfying results. The idea of putting BBQ flavoured potato chips inside the meatloaf was a nice touch, however.)
- Roast Broccoli Hero (Okay, one of the really good recipes in the book. This is the vegetarian sandwich to end all vegetarian sandwiches. The roasted broccoli goes so well with spicy pickles and ricotta salata.)
- Roasted Thanksgiving Salad (a quinoa and roast root vegetable salad feels so old fashioned for some reason: the end product was nice, but nothing to get excited about.)
- Fish Sticks and Custard (I convinced my loving and patient partner to service the ‘custard’ with this: it’s really a warm tartare sauce. I hope one day she can forgive me. The fish sticks were, unlike the offensively bad custard, quite good, but again a lot of effort for only a fine result.)
- Chicken Parmesan Balls (Nice, not great.)
- Savoury Greek Yogurt Dip (this is a good recipe if you like dipping vegetables into the blandest yogurt based dip imaginable.)
- Chicken Piccata (this, the roasted broccoli hero, and the flavoured oil for the next recipe, are the only three recipes from this book I was happy about. It was a really good chicken piccata, a dish that deserves to be consumed far more often.)
- Weeknight spaghetti (the real star of this dish was an incredibly tasty herb and garlic oil. The spaghetti sauce, which you make using a few tablespoons of the oil, was quite nice in its own way.)
- Turkey Tikka Masala (see comments about re: good but not great.)
- Open Sesame Noodles (this recipe is poorly written and yields poor results.)
Why this book?
- You like Alton Brown
- You want to support to creative decision to just use an iPhone for photography
- You feel really passionately about bringing sexy chicken piccata back
|Nigella||░█░░░||Donna Hay||Attractive, evocative writing versus simple and direct?|
|Ottolenghi||░█░░░||Barefoot Contessa||Elaborate or involved recipes versus quick and easy?|
|Mark Bittman||░░░█░||Ferran Adrià||Can you cook the food every night or is it more specialist or obscure?|
|Gwyneth Paltrow||░░░█░||Nigel Slater||Do you see photos of the author or photos of the food?|
|#KonMarie||░░░█░||A job interview||And does it just spark joy?|
I wanted to like this book. I admire parts of it: the personal tone, the photography, and three recipes. And yet, I couldn’t bring myself to love it or find much joy in cooking from it.
I could not, then, recommend it to any of you. It might be interesting to borrow from the library for a flick through, but not one to buy and keep forever.
Sorry, Alton. It’s me, not you.
Also published on Medium.