Feasting on Asphalt: The River Run

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9781584796817: Feasting on Asphalt: The River Run

He’s on the road again. This time, Alton Brown and his motorcycle-mounted crew are off on a thousand-mile, south-to-north journey that follows America’s first “superhighway”—the Mississippi. Starting at the great river’s delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and buddies travel the heartland’s byways to scout out the very best of roadside food—and to get to know the people who spend their lives preparing and serving it.

A companion to the six-part Food Network series airing in fall 2007, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Alton’s itinerary includes big-city eateries and small-town chat ’n’ chews, as well as markets, inns, ice cream parlors, museums, barbecue joints—and even an alligator farm.

Louisiana-style Grilled Alligator Tail (served simply, with lemon and butter) is one of the book’s forty original road-food recipes. Others include Pecan-Coconut Pie from an Arkansan roadside restaurant; BBQ Pork Ribs in Mississippi that Brown eats over pancakes; Vegetable Borscht from St. Paul’s Russian Tea House; and Fried Catfish from a riverside burg in Illinois. When it comes to America’s foodways and folkways, there’s no better tour guide than Alton Brown.

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About the Author:

Alton Brown is the writer, director, and host of the Food Network show Good Eats, which won a 2007 Peabody Award, and is the resident food historian, scientist, and color commentator of the network’s Iron Chef America series. In 2004, his book I’m Just Here For the Food won the James Beard Award for Best Cookbook in the Reference category. A regular contributor to Bon Appétit and Men’s Journal magazines, Brown lives in the southern United States with his wife and daughter.

Jean-Claude Dhien was trained as a chef in Europe and now works as a photographer. He accompanied Alton Brown on his first Feasting on Asphalt series in 2006.





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Book Description Stewart, Tabori & Chang. 1 Cloth(s), 2008. hard. Book Condition: New. A companion volume to the second run of Alton Brown's Feasting on Asphalt series, this lighthearted and mouthwatering road trip follows Brown and his crew on motorcycles down the length of the Mississippi—from Lake Itasca in Minnesota to Venice, Louisiana, (well past New Orleans)—to find the best roadside cooking. Decorated with road signs, vintage postcards, and color snapshots taken along the way, the book is full of restaurant reviews, chef profiles, mini history lessons, Brown's notebook entries, and of course, recipes, in which he gives the "secret ingredient" or technique that makes these dishes the best. 208. Bookseller Inventory # 12013

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Book Description Stewart, Tabori Chang Inc, United States, 2008. Hardback. Book Condition: New. 236 x 196 mm. Language: English . Brand New Book. He s on the road again. This time, Alton Brown and his motorcycle-mounted crew are off on a thousand-mile, south-to-north journey that follows America s first superhighway --the Mississippi. Starting at the great river s delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and buddies travel the heartland s byways to scout out the very best of roadside food--and to get to know the people who spend their lives preparing and serving it. A companion to the six-part Food Network series airing in fall 2007, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Alton s itinerary includes big-city eateries and small-town chat n chews, as well as markets, inns, ice cream parlors, museums, barbecue joints--and even an alligator farm. Louisiana-style Grilled Alligator Tail (served simply, with lemon and butter) is one of the book s forty original road-food recipes. Others include Pecan-Coconut Pie from an Arkansan roadside restaurant; BBQ Pork Ribs in Mississippi that Brown eats over pancakes; Vegetable Borscht from St. Paul s Russian Tea House; and Fried Catfish from a riverside burg in Illinois. When it comes to America s foodways and folkways, there s no better tour guide than Alton Brown. Bookseller Inventory # POW9781584796817

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