More Alton

After I posted about Alton Brown yesterday, I stumbled upon a blog called All About Alton Brown. It is a wonderful site created by a devoted fan, check it out if you can. As I was scrolling down the page, I noticed a cool picture with a caption that read "AB's new cookbook available in October!" I excitedly clicked on the picture and it took me to a page that described the new book. Here is what it said:

Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats.
From “Pork Fiction” (on baby back ribs), to “Citizen Cane” (on caramel sauce), to “Oat Cuisine” (on oatmeal), every hilarious episode is represented. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes and more than 1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.

I can hardly wait! I use my other Alton cookbooks all the time! I know what some of you may be thinking; why do I need the book if I can just go to foodnetwork.com and get all the recipes I want for free. I'll tell you. It's not because of the behind-the-scenes photos, or just so I can add it to my collection. If this cookbook presents the recipes in the same format as the others, giving the weight as well as the volume of the ingredients, I will be thrilled.

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Because of Alton Brown I like to measure my ingredients (such as flour) by weight instead of by volume because it provides a more accurate result. Most of the recipes on foodnetwork.com only show the volume, and it is important to be as exact as possible, especially when baking. Just think, this new book could take The Chewy to a whole new level.