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Food for Thought: Essays and Ruminations
From Alton Brown, the New York Times bestselling cookbook author and beloved culinary food personality, a debut collection of personal essays defined by his flair, wit, and insight.
From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what’s on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more.
With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary cultural appropriation to his ultimate quest for the perfect roast chicken. Deliciously candid and full of behind-the-scenes stories fans will love, Food for Thought is the ultimate reading experience for anyone who appreciates food and the people that prepare it.
From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what’s on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more.
With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary cultural appropriation to his ultimate quest for the perfect roast chicken. Deliciously candid and full of behind-the-scenes stories fans will love, Food for Thought is the ultimate reading experience for anyone who appreciates food and the people that prepare it.
304 pages, Hardcover
First published February 4, 2025
391 people are currently reading
9287 people want to read
About the author
Alton Brown
22 books629 followersAlton Brown is an American food personality, cinematographer, author, and actor. He is the creator and host of the Food Network television show Good Eats, the miniseries Feasting on Asphalt and the main commentator on Iron Chef America.
Brown received a degree in drama from the University of Georgia. He first worked in cinematography and film production, and was the director of photography on the music video for R.E.M.'s "The One I Love". He also worked as a steadicam operator on the Spike Lee film School Daze.
At some point, he noticed that he was very dissatisfied with the quality of cooking shows then airing on American television, so he set out to produce his own show. Not possessing the requisite knowledge, he enrolled in the New England Culinary Institute, from which he graduated in 1997. Brown states that he had been a poor science student in high school and college, so he began to study the subject as he took cooking training and felt the need to understand the underlying processes of cooking.
Brown received a degree in drama from the University of Georgia. He first worked in cinematography and film production, and was the director of photography on the music video for R.E.M.'s "The One I Love". He also worked as a steadicam operator on the Spike Lee film School Daze.
At some point, he noticed that he was very dissatisfied with the quality of cooking shows then airing on American television, so he set out to produce his own show. Not possessing the requisite knowledge, he enrolled in the New England Culinary Institute, from which he graduated in 1997. Brown states that he had been a poor science student in high school and college, so he began to study the subject as he took cooking training and felt the need to understand the underlying processes of cooking.
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Displaying 1 - 30 of 478 reviews
February 19, 2025
Three names on a list from 1993 were, stylistically, what a culinary hobbyist and Little Debbie Nutty Bars enthusiast wanted in his cooking show:
Julia Child, Monty Python, and Mr. Wizard.
Not only was Alton Brown able to successfully marinate that motley crew into Good Eats, he also did so with his essays and ruminations in Food for Thought.
Alton Brown candidly and adroitly serves his memories and convictions in perfect portions, as we expect he would. I mused and giggled so many times, especially reading his thoughts on how Martha (you know which one) actually ruined entertaining for us, his disdain for the etymology and use of the word “chef” (even though his Cutthroat Kitchen encouraged the trendy gravitas), and his take on the perfect martini, preceded by the Churchill quote how he has, “taken more out of alcohol than it has taken out of me.”
One cannot simply walk into his book and not hear the thespian voice assemble his experiences. He writes as he speaks; sophistication dripping with wit, sarcasm genuine in its predilection, and sprezzatura as … well, he explains that too. -Sara W.
Julia Child, Monty Python, and Mr. Wizard.
Not only was Alton Brown able to successfully marinate that motley crew into Good Eats, he also did so with his essays and ruminations in Food for Thought.
Alton Brown candidly and adroitly serves his memories and convictions in perfect portions, as we expect he would. I mused and giggled so many times, especially reading his thoughts on how Martha (you know which one) actually ruined entertaining for us, his disdain for the etymology and use of the word “chef” (even though his Cutthroat Kitchen encouraged the trendy gravitas), and his take on the perfect martini, preceded by the Churchill quote how he has, “taken more out of alcohol than it has taken out of me.”
One cannot simply walk into his book and not hear the thespian voice assemble his experiences. He writes as he speaks; sophistication dripping with wit, sarcasm genuine in its predilection, and sprezzatura as … well, he explains that too. -Sara W.
November 19, 2024
This collection of essays and general musings reads like the narration of an episode of “Good Eats.” It mixes autobiographical anecdotes with educational food lessons. Brown manages to pick and choose stories from his life that are interesting to hear about, and his voice and personality come through loud and clear. He does tend to get a little rambly at times, but that is his style. There were a couple of sections that didn’t really interest me personally, (such as the chapter in which he talked about what a masterpiece “Apocalypse Now” is. No disrespect, but I’m not really a fan.) In fact, most of the movies and TV shows he refers to in this book are not my cup of tea, so I was pretty convinced that Alton Brown and I would have nothing in common media wise. But he eventually mentioned being a huge David Lynch fan, so I admit that I was incorrect.
This book will likely make you hungry. The way he described his grandmother’s homemade biscuits made me want one immediately, swimming with melted butter. There was definitely plenty to like here, as the overall tone is very candid and personable. He was a theater major in college?! I’m SHOCKED! (I used to do theater all the time, and I am not shocked.) I personally loved his story about why he will no longer eat Octopus, because I also adore that animal for the same reasons. I also enjoyed the behind the scenes glimpses into how he pulled off various things throughout his career, such as speaking a mile a minute on “Good Eats” and “Iron Chef: America.” He goes into this in detail and it’s pretty interesting. And I do agree with him on several things, like the fact that a martini glass is poorly designed for socializing. There's a great section about Japan and I learned some interesting stuff from that one as well. I think that fans of Brown's shows will especially take to this book because of the bits of trivia and little factoids scattered throughout. If you want to gain more personal insight into his past and present, that's there too.
It is worth mentioning, though, that even amidst the humor he does come across as a bit of a snob in a couple of these essays. His disdain for The Food Network is very clear, as he refers to it bitterly as the “food game show network” even though he himself took part in those sorts of programs. The entire chapter badmouthing Martha Stewart is also not a great look, in my opinion. (And it’s a tad rich that he goes after her for pushing "perfectionism" on the masses when most of this book is about how staunchly particular Brown is about pretty much everything. I have to wonder why it was included at all.) There's a long political metaphor later on involving pineapple on pizza that I didn't fully comprehend, but that was probably on me.
Despite what I consider to be a few off-putting missteps, "Food For Thought" is a fairly smooth read that I would recommend to established fans of Alton Brown. I'm not sure if there's an audio version or not. If there is and he narrates, that's probably the best way to go with this one!
Thank you to Netgalley and to the Publisher for this ARC in exchange for an honest review! All opinions are my own.
Biggest TW: Brief mention of animal butchering for consumption, Disordered Eating, Lots of descriptive alcohol/drinking talk, Bullying
This book will likely make you hungry. The way he described his grandmother’s homemade biscuits made me want one immediately, swimming with melted butter. There was definitely plenty to like here, as the overall tone is very candid and personable. He was a theater major in college?! I’m SHOCKED! (I used to do theater all the time, and I am not shocked.) I personally loved his story about why he will no longer eat Octopus, because I also adore that animal for the same reasons. I also enjoyed the behind the scenes glimpses into how he pulled off various things throughout his career, such as speaking a mile a minute on “Good Eats” and “Iron Chef: America.” He goes into this in detail and it’s pretty interesting. And I do agree with him on several things, like the fact that a martini glass is poorly designed for socializing. There's a great section about Japan and I learned some interesting stuff from that one as well. I think that fans of Brown's shows will especially take to this book because of the bits of trivia and little factoids scattered throughout. If you want to gain more personal insight into his past and present, that's there too.
It is worth mentioning, though, that even amidst the humor he does come across as a bit of a snob in a couple of these essays. His disdain for The Food Network is very clear, as he refers to it bitterly as the “food game show network” even though he himself took part in those sorts of programs. The entire chapter badmouthing Martha Stewart is also not a great look, in my opinion. (And it’s a tad rich that he goes after her for pushing "perfectionism" on the masses when most of this book is about how staunchly particular Brown is about pretty much everything. I have to wonder why it was included at all.) There's a long political metaphor later on involving pineapple on pizza that I didn't fully comprehend, but that was probably on me.
Despite what I consider to be a few off-putting missteps, "Food For Thought" is a fairly smooth read that I would recommend to established fans of Alton Brown. I'm not sure if there's an audio version or not. If there is and he narrates, that's probably the best way to go with this one!
Thank you to Netgalley and to the Publisher for this ARC in exchange for an honest review! All opinions are my own.
Biggest TW: Brief mention of animal butchering for consumption, Disordered Eating, Lots of descriptive alcohol/drinking talk, Bullying
February 20, 2025
I absolutely loved these charming and humorous thoughts and opinions on life. It was interesting to get a sneak peek into his younger life working on a restaurant line. You can tell his Good Eats/Iron Chef personality is very genuine just from his sheer obsession with learning everything he can about food and ingredients. I also have to say his octopus story is one of the most amazing things I've read in a very long time, and will stay in my mind for even longer. It gave me chills. You'll have to read it to know what I'm referring to!
November 15, 2024
When I saw Alton Brown was releasing a memoir, I knew I had to read it. I was so excited for this!!! I started reading it as soon as I got the approval email for the ARC!
I love Alton Brown. His wit, his methods, his knowledge, his techniques--I think he's great! I've never seen something with Alton Brown on Food Network that I didn't like. The moment I started reading this, I was hooked! Alton's voice comes through loud and clear; if I had read an excerpt without knowing what this was, I'd think it was something from Alton.
I was only a few chapters in when I texted my bestie and told her she needed to get on NetGalley and request this book. She also loves Alton, so stay tuned for her thoughts later haha! I laughed so many times throughout my reading experience with this text and that just made me want to keep going. It was entertaining and engaging and I was always excited to get an opportunity to read a little bit more. I haven't read any celebrity chef memoirs before and this made me want to find more... though perhaps Alton has set the bar too high..? 👀
Thanks to NetGalley and Gallery Books for the eARC!
I love Alton Brown. His wit, his methods, his knowledge, his techniques--I think he's great! I've never seen something with Alton Brown on Food Network that I didn't like. The moment I started reading this, I was hooked! Alton's voice comes through loud and clear; if I had read an excerpt without knowing what this was, I'd think it was something from Alton.
I was only a few chapters in when I texted my bestie and told her she needed to get on NetGalley and request this book. She also loves Alton, so stay tuned for her thoughts later haha! I laughed so many times throughout my reading experience with this text and that just made me want to keep going. It was entertaining and engaging and I was always excited to get an opportunity to read a little bit more. I haven't read any celebrity chef memoirs before and this made me want to find more... though perhaps Alton has set the bar too high..? 👀
Thanks to NetGalley and Gallery Books for the eARC!
February 28, 2025
5 Stars for Food for Thought: Essays and Ruminations (audiobook) by Alton Brown read by the author.
It was interesting to hear how Alton Brown got his start in cooking and how his cooking shows got there start. It was really a treat for me to hear how he developed his turkey recipe. I fondly remember using that recipe for my first Thanksgiving dinner and what a success it was.
It was interesting to hear how Alton Brown got his start in cooking and how his cooking shows got there start. It was really a treat for me to hear how he developed his turkey recipe. I fondly remember using that recipe for my first Thanksgiving dinner and what a success it was.
March 8, 2025
Like most essay collections, Alton Brown’s Food for Thought is a mixed bag. For every winner, there’s one that feels like it was only included to bring the essay count up to a nice, round.... 39? Okay then! Anyway, the winners are very nice indeed, combining Alton’s usual wit and nerdy charm with a thoughtfulness and sensitivity that has only deepened with age. Whether you know him from the delightful Good Eats, the less delightful Cutthroat Kitchen, or even the MythBusters Thanksgiving special (which does get an oblique mention here), you’re bound to find something to love.
While Alton is generally seen as the “food science guy”, the best parts of this book see him essay-ing and ruminating on the philosophy of food, particularly its power to bring people together. Several pieces touch on his fear that modern technology is ruining this, which admittedly approaches “old man yells at cloud” territory at times, but he has a point. When he describes his Ma Mae’s biscuits (made famous by an early episode of Good Eats), or the kadhi served up in a chance encounter with a generous old Indian couple, I am reminded that I should stop and savor more – not just the food I eat, but also the folks I’m eating it with.
...so why am I only giving this three stars? Unfortunately, there’s one particular essay near the end that left a particularly sour taste in my mouth. As the saying goes, one bad apple can spoil the bunch. Or, in this case, one bad pineapple.
In “Community Relations”, Alton reflects on the double-edged nature of inclusivity. Oh dear. And what better way to highlight this than with a confusing metaphor about pineapple on pizza! He imagines a poor soul, ostracised for his love of this divisive topping, who meets a second like-minded individual. Then a third, and so on. They find support with one another, and it all seems perfectly lovely. But no, it’s actually a slippery slope, don’t you see? Thanks to social media, pineapple pizza lovers all across the globe can connect and organize! Before too long, there’s even a pineapple pizza pride flag! They amass so much political clout that pizza companies are forced to put pineapple on all their pizzas! Now you can’t even mention the existence of non-pineapple-based pizzas without getting locked up! IS THIS SUBTLE ENOUGH FOR YOU YET???
Full disclosure: I am myself a lover of pineapple pizza, in both the actual and metaphorical senses. So I feel qualified to say that none of us have any interest in making anyone eat toppings they don’t like. It’s fine if pineapple isn’t for you! All we want is the right to enjoy it in peace (or piece? of pizza?) without constantly being sneered at by pizza traditionalists. Can you really blame us for being a bit overzealous when we’re once again stuck with a Pizza President, buoyed by an oligarchy of tech bro....meliad haters, who will stop at nothing to cram our pineapples back into the can? Whatever that means?? I too have lost track of my own metaphor, so I’ll just say there are some things in this world that straight white (pizza) guys don’t actually need to have opinions about. Trust me, you’ll be FINE.
I’d like to think, with time, I’ll forget about this bit of unpleasantness and only remember the other 38 essays. There’s a lot of laughs to be had, and some unexpected moments of genuine beauty. But the next time Alton Brown takes on the culture wars, he’d better be talking about yogurt and buttermilk!
While Alton is generally seen as the “food science guy”, the best parts of this book see him essay-ing and ruminating on the philosophy of food, particularly its power to bring people together. Several pieces touch on his fear that modern technology is ruining this, which admittedly approaches “old man yells at cloud” territory at times, but he has a point. When he describes his Ma Mae’s biscuits (made famous by an early episode of Good Eats), or the kadhi served up in a chance encounter with a generous old Indian couple, I am reminded that I should stop and savor more – not just the food I eat, but also the folks I’m eating it with.
...so why am I only giving this three stars? Unfortunately, there’s one particular essay near the end that left a particularly sour taste in my mouth. As the saying goes, one bad apple can spoil the bunch. Or, in this case, one bad pineapple.
In “Community Relations”, Alton reflects on the double-edged nature of inclusivity. Oh dear. And what better way to highlight this than with a confusing metaphor about pineapple on pizza! He imagines a poor soul, ostracised for his love of this divisive topping, who meets a second like-minded individual. Then a third, and so on. They find support with one another, and it all seems perfectly lovely. But no, it’s actually a slippery slope, don’t you see? Thanks to social media, pineapple pizza lovers all across the globe can connect and organize! Before too long, there’s even a pineapple pizza pride flag! They amass so much political clout that pizza companies are forced to put pineapple on all their pizzas! Now you can’t even mention the existence of non-pineapple-based pizzas without getting locked up! IS THIS SUBTLE ENOUGH FOR YOU YET???
Full disclosure: I am myself a lover of pineapple pizza, in both the actual and metaphorical senses. So I feel qualified to say that none of us have any interest in making anyone eat toppings they don’t like. It’s fine if pineapple isn’t for you! All we want is the right to enjoy it in peace (or piece? of pizza?) without constantly being sneered at by pizza traditionalists. Can you really blame us for being a bit overzealous when we’re once again stuck with a Pizza President, buoyed by an oligarchy of tech bro....meliad haters, who will stop at nothing to cram our pineapples back into the can? Whatever that means?? I too have lost track of my own metaphor, so I’ll just say there are some things in this world that straight white (pizza) guys don’t actually need to have opinions about. Trust me, you’ll be FINE.
I’d like to think, with time, I’ll forget about this bit of unpleasantness and only remember the other 38 essays. There’s a lot of laughs to be had, and some unexpected moments of genuine beauty. But the next time Alton Brown takes on the culture wars, he’d better be talking about yogurt and buttermilk!
February 13, 2025
⭐️⭐️⭐️⭐️⭐️
My favorite food dad
Would have just read it for “Son of Blob”
Always so funny and has the best hot takes when it comes to food or any quirky thing.
Would listen to his opinions on anything.
My favorite food dad
Would have just read it for “Son of Blob”
Always so funny and has the best hot takes when it comes to food or any quirky thing.
Would listen to his opinions on anything.
February 16, 2025
Alton Brown had a huge influence on my pursuing a food science degree in college. I loved every single story in this book!
March 3, 2025
As a long-time fan of Alton Brown, I was really excited to dive into Food for Thought. I can happily say that the book did not disappoint. In fact, it was a delightful and engaging experience from start to finish. Brown’s writing is insightful, personal, and, at times, downright hilarious. I loved hearing about his life, his experiences, and the events that have shaped him into the person we see on TV and behind the scenes.
The essays are a collection of reflections, anecdotes, and observations that give readers a deeper look into Brown’s personality and the world he navigates as a culinary figure. What stood out most to me was the accessibility of Brown’s voice—whether on screen or in writing, he has a way of connecting with his audience in a relaxed yet engaging manner. It felt like sitting down with a friend and having them share stories about their life, their passions, and their unique perspective on the world. I especially appreciated how he made even the most technical aspects of food and cooking approachable and entertaining.
One of the things I loved most about the book is how often I found myself laughing out loud. Brown’s humor is dry, witty, and completely in sync with his personality that we’ve all come to know and love. His anecdotes—whether about food, travel, or just life in general—were amusing without feeling forced, and it really made the book a joy to read.
I listened to the audiobook version of Food for Thought, and I’m so glad I did. Alton Brown narrates the book himself, and hearing his voice added a personal touch that you simply can’t get from reading the text alone. His delivery was full of personality, and his tone made it feel like he was speaking directly to me, which only enhanced the experience. It was almost like a personal storytelling session, with Brown sharing his life, his thoughts, and his humor in the most engaging way possible.
The essays are a collection of reflections, anecdotes, and observations that give readers a deeper look into Brown’s personality and the world he navigates as a culinary figure. What stood out most to me was the accessibility of Brown’s voice—whether on screen or in writing, he has a way of connecting with his audience in a relaxed yet engaging manner. It felt like sitting down with a friend and having them share stories about their life, their passions, and their unique perspective on the world. I especially appreciated how he made even the most technical aspects of food and cooking approachable and entertaining.
One of the things I loved most about the book is how often I found myself laughing out loud. Brown’s humor is dry, witty, and completely in sync with his personality that we’ve all come to know and love. His anecdotes—whether about food, travel, or just life in general—were amusing without feeling forced, and it really made the book a joy to read.
I listened to the audiobook version of Food for Thought, and I’m so glad I did. Alton Brown narrates the book himself, and hearing his voice added a personal touch that you simply can’t get from reading the text alone. His delivery was full of personality, and his tone made it feel like he was speaking directly to me, which only enhanced the experience. It was almost like a personal storytelling session, with Brown sharing his life, his thoughts, and his humor in the most engaging way possible.
March 12, 2025
If there's one thing Alton Brown knows how to do well (besides cook, of course) it's ramble. He's excellent at talking to you about a topic in a way that slowly draws you in, without even realizing it, and by the end of it you're not only having a good time, you've learned a lot as well. Alton lends himself very well to being an essay writer, sharing many humorous and affectionate stories from his childhood in Georgia, to the follies of his young-adulthood, to the charming curmudgeon he is today. This book has it all, from hilarious cooking foibles to childhood misunderstandings to the importance of tables to the raw pain of seeing loved ones grow old. Why only three stars, you may ask? Well, what Alton demonstrates through most of the book are some of his best qualities: intellect, thoughtfulness and a willingness to learn and examine things. Which is why it's very jarring that towards the end of the book is a very misguided "pineapple on pizza" metaphor that seemed very pointed and almost mean-spirited in a way that betrays the tolerances he shows in the rest of the book. Does that make me consider Alton Brown a bad person? No. It does make me feel like while he's lived many experiences, there are still some things that he needs to learn by experience. People he needs to meet, new tables to break bread on. And I'm hopeful that with time he'll learn those lessons and maybe rethink what he's put here. While it left a bitter taste in my mouth towards the end, I can't truthfully say that it ruined the whole meal. There's lots of essays here that have given me a lot to think about and won't leave me anytime soon. The importance of food and community can bring anyone together. And I'm hoping I can find the proper table to share my experiences at with the ones I love very soon.
October 13, 2024
Alton Brown has been a favorite of mine and my husband for a considerable number of years now. We have all of the Good Eats cookbooks. We have watched him on so many cooking shows (which it is VERY interesting to see how Alton feels about Food Network now). I must say that I greatly enjoyed this version of a memoir--with essays that range from the foods that define him, an ode to the kitchen table, cultural appropriation of food, how we don't enjoy food for just food's sake anymore.....I cannot wait to recommend this book when it comes out.
I still need to access my notes and quotes but wow, it is so good.
Thank you Netgalley for an ARC in exchange for an honest review
I still need to access my notes and quotes but wow, it is so good.
Thank you Netgalley for an ARC in exchange for an honest review
April 3, 2025
Food for Thought: Essays and Ruminations by Alton Brown (2025)
X+292-page Kindle Ebook story pages IX-283
Genre: Nonfiction, Memoir, Essays, Cooking, Biography, Food
Featuring: Celebrity Chefs, 1960s Childhood, College, Cooking to the Heart, Georgia, Working, Tuscany, Italy; France, Cultural Cuisine, DNA Testing, Grandma's Biscuits, Reminiscing, Rants, Raves, Memory Screenplays, Julia Child, Television, Good Eats, Husky, Dieting, Food in Movies, Iron Chef America, Martha Stewart, Martinis, Travel, Recipes, Teaching, Acknowledgments, More in Personal Memoirs - Advertisement of Covers, Author's Links
Rating as a movie: R for adult content and language
Songs for the soundtrack: "We Are Never Ever Getting Back Together" by Taylor Swift, "The Boys Are Back in Town" by Thin Lizzy, "Turning Japanese" by The Vapors, “Addicted to Love” by Robert Palmer, “I Didn’t Mean to Turn You On” by Robert Palmer
Books and Authors mentioned: Green Eggs and Ham by Dr. Seuss, The Mangler by Stephen King, The Thin Man by Dashiell Hammett, Everybody Comes to Rick's by Murray Burnett and Joan Alison (Casablanca), The Godfather by Mario Puzo and Francis Ford Coppola [based on] The Godfather by Mario Puzo, GoodFellas by Nicholas Pileggi and Martin Scorsese [based on] Wiseguy by Nicholas Pileggi, The IPCRESS File by Len Deighton, Spenser Series by Robert B. Parker, The Lottery by Shirley Jackson, The Wicker Man by
Anthony Shaffer [based on] Ritual by David Pinner, The Odyssey by Homer, Cookwise by Shirley Corriher, Dracula by Bram Stoker, Apocalypse Now by John Milius and Francis Coppola [inspired by] Heart of Darkness by Joseph Conrad and Dispatches by Michael Herr; Macbeth by William Shakespeare, The Stones of Venice by John Ruskin, Entertaining by Martha Stewart, Martha's Entertaining: A Year of Celebrations by Martha Stewart, Casino Royale by Ian Fleming, Charlie Trotter, Moby-Dick by Herman Melville, Beowulf, Harry Potter Series by J. K. Rowling
Memorable Quotes: I have, when appropriate, changed names to shield the innocent, and protect myself from lawyers. I may have folded time a bit here and there, misremembered a fact or two, and lord knows I am no stranger to exaggeration. But all in all, it all happened, and honestly, whatever didn’t, should have.
Little did I know what I was drawn to was the aroma of orthocresol, aka CH3C6H4, a phenol also found in peat, the acidic remains of decomposed vegetation commonly found in bogs, and burned in the malting process, especially of Islay whiskies like Lagavulin or Laphroaig, which I was clearly enjoying before heading off to kindergarten, where the teachers often noted that I was “slow.” Ah, the price of pleasure. I also developed an early affinity for Gaines-Burgers dog food, produced by General Foods from 1961 until sometime in the 1990s. Each individually cellophane-wrapped Gaines-Burger was manufactured to resemble a raw hamburger patty, and I adored them, often trading whatever human food I had to the dog in exchange for its meaty goodness. I swear I can still taste those wonderful pucks and would hit one right now if it were in front of me. The point is, when it came to culinary matters, I was by no means normal.
“[Their name here], there are only two kinds of food, good food and bad food.” “Yes, Chef.” “And you know what?” “What, Chef?” “In twelve hours, they’re both shit.” No one has ever asked me to explain myself, and that’s a good thing because I can’t. But I know, with absolute certainty, that it’s true.
Truth is, fish and chips became English, not through colonization, but immigration, namely Jews fleeing the Inquisition when Spain took over Portugal in 1580. (It should be noted that although Jews had been in England since medieval times, they were expelled by King Edward I in 1290, and were not allowed to return until 1656, under the government of Oliver Cromwell.) Many fled to England, bringing their culinary traditions with them. One of these involved breading pieces of haddock and frying them on Friday afternoons so they could be eaten later in the evening on the Sabbath, when cooking was forbidden. The crust, like those of early English pies, was merely a vessel for cooking and preservation, not something meant for consumption. Eventually, Jewish fish fryers took to selling their wares on the streets, the crust was improved, and the rest is history. Following a trip to England, Thomas Jefferson wrote about eating fish cooked in the “Jewish Fashion,” and the famed chef Alexis Soyer included a recipe for “Fried Fish, Jewish Fashion” in his 1855 collection, A Shilling Cookery for the People. So, for all their (our) crimes, the English are not exactly xenophobic when it comes to the table. I’m not sure whether the French, with their rigid system of techniques and traditions, could claim that. Food for thought.
My maternal grandmother, Ma Mae, whom I adored, grew up humble in the mountains of North Georgia. She was a worker bee, and as a young woman, toiled in a fabric mill, raised two girls, gardened and canned her way through World War II, and fed her husband every day. Eventually she and my grandfather graduated to the merchant class; he owned a gas station and repair shop, and she ended up owning the most elegant women’s fashion store in the region. This is all to say that she was a busy lady, and so her cooking style was what she called “plain ol’ home cookin’,” which meant not fussing with, fixating on, or overthinking culinary matters, even when producing a glazed orange pound cake for a church luncheon, fried chicken for a family dinner, or anything else for that matter. Cooking was just a thing that needed doing, and back then it was a woman’s job to do because, according to my grandmother, when men attempt anything other than grilling steaks, they “make a mess of things.” One thing I remember from my time spent with her as a kid is that no matter what was going on in life, Ma Mae got up early every day and cooked breakfast for her husband and anyone lucky enough to be visiting, including eggs, bacon or sausage, grits, and fresh biscuits, which is to say: buttermilk biscuits, light, fluffy, about two inches across, well-browned, tangy. Although I’d witnessed folks dressing them with honey or jam, or building sausage sandwiches with them, sometimes with a kiss of mustard, I never craved anything but a pat of butter.
… Little Debbie Nutty Bars: crisp wafers, stacked with layers of a peanut butter–esque cream “enrobed” (manufacturer’s word) in a waxy chocolate-ish coating. They come plastic wrapped, two by two, suggesting that two bars comprise a serving. Whatever. They are terrible and I adore them. Yes, I know damn well that McKee Foods (of Collegedale, Tennessee) changed the name to “Nutty Buddy” sometime in 2016, but that’s totally bogus because Nutty Buddy is an ice cream product (prefilled cone topped with chocolate and nuts and wrapped in paper that we used to buy in the lunchroom in high school) and I refuse to cross my monikers.
My last note on the matter: I don’t care who you are or what you do, if you pronounce mascarpone “marscapone” or turmeric “toomeric,” I will never refer to you as “Chef” unless it’s part of “Yes, Chef,” pronounced in that very special way that doesn’t mean “Yes, Chef” at all.
At least three times a week I must eat: Oily fish (especially canned sardines) Yogurt Broccoli Sweet potatoes Avocados Once and only once a week I get to consume: Red meat White starch (white rice, pasta, potatoes) Dessert Alcohol The foods I never, ever eat: Fast food Sodas (excluding sparkling water) Processed meals Anything with the word diet on it
So, what’s the difference between these images and what would classically be known as dirty pictures? Regardless of whether or not you follow Stan’s dad under the blanket, something that is meant to be done in a group, or at least with one other person, isn’t. Granted, a lot of Americans started eating alone with the advent of the drive-through window, but at least we were actually eating. Now we’re eating with our eyes, and our eyes only. And thus, food’s most potent superpower, its ability to connect one human to another, is fading. Plenty of people may still be sitting across from other people at restaurants and dinner tables, but as food morphs into yet another form of media, I fear that many of them are just hunting and gathering for their next post.
For anyone living out west or up east, Buc-ee’s is a chain of freeway-adjacent superstores famous for their massive “jerky walls.” It’s really something to see.
The foods that are made to satisfy our cravings, like those Cheezaps, are cheaper to make and thus cheaper to purchase than whole foods that deliver what it is our bodies need; just like how fentanyl is cheaper than other opioids, not that opioids were good for us in the first place. Still, the parallel is spooky: because, in both cases, the Americans with the fewest resources most often end up hooked on both the bad drugs and the bad food, or rather bad edibles, as a lot of “food” really isn’t food at all, but simply “edible.” (No reference to “those” edibles intended.)
My rating:🌟🌟🌟🌟🌟🥣🥛🍝🍜🍕🥩🍫📺🍸
My thoughts:🔖 Page 71 of 292 LUAU FROM HELL - His grandmother has the same name as my great-grandmother, and I wonder if her name is Mary, too. Anyway, this book is good, despite the tangents. I have the audiobook playing along, and I think this could be a movie. Although he hasn't used his TV voice yet, he's very animated. Oh, and that octopus story totally made me think of Remarkably Bright Creatures. I loved the Yes, Chef rant but it's too long to cite here.
🔖127 … FUNDAMENTAL - 😂 I have one of these chocolate stories from the 80s when I was 4, but I learned what it was right away.
🔖159 ALLEZ CUISINE! - I thought I'd be done, but I've been busy, and I doubled back on a few of these stories because they were hilarious.
There are so many hilarious moments in this memoir that I appreciate Alton sharing with us. I am going to be thinking about that chicken and hamster story for a long time. I had to call a relative after that story.
Recommend to others: Yes! This is one of the few memoirs I would be happy to re-read.
X+292-page Kindle Ebook story pages IX-283
Genre: Nonfiction, Memoir, Essays, Cooking, Biography, Food
Featuring: Celebrity Chefs, 1960s Childhood, College, Cooking to the Heart, Georgia, Working, Tuscany, Italy; France, Cultural Cuisine, DNA Testing, Grandma's Biscuits, Reminiscing, Rants, Raves, Memory Screenplays, Julia Child, Television, Good Eats, Husky, Dieting, Food in Movies, Iron Chef America, Martha Stewart, Martinis, Travel, Recipes, Teaching, Acknowledgments, More in Personal Memoirs - Advertisement of Covers, Author's Links
Rating as a movie: R for adult content and language
Songs for the soundtrack: "We Are Never Ever Getting Back Together" by Taylor Swift, "The Boys Are Back in Town" by Thin Lizzy, "Turning Japanese" by The Vapors, “Addicted to Love” by Robert Palmer, “I Didn’t Mean to Turn You On” by Robert Palmer
Books and Authors mentioned: Green Eggs and Ham by Dr. Seuss, The Mangler by Stephen King, The Thin Man by Dashiell Hammett, Everybody Comes to Rick's by Murray Burnett and Joan Alison (Casablanca), The Godfather by Mario Puzo and Francis Ford Coppola [based on] The Godfather by Mario Puzo, GoodFellas by Nicholas Pileggi and Martin Scorsese [based on] Wiseguy by Nicholas Pileggi, The IPCRESS File by Len Deighton, Spenser Series by Robert B. Parker, The Lottery by Shirley Jackson, The Wicker Man by
Anthony Shaffer [based on] Ritual by David Pinner, The Odyssey by Homer, Cookwise by Shirley Corriher, Dracula by Bram Stoker, Apocalypse Now by John Milius and Francis Coppola [inspired by] Heart of Darkness by Joseph Conrad and Dispatches by Michael Herr; Macbeth by William Shakespeare, The Stones of Venice by John Ruskin, Entertaining by Martha Stewart, Martha's Entertaining: A Year of Celebrations by Martha Stewart, Casino Royale by Ian Fleming, Charlie Trotter, Moby-Dick by Herman Melville, Beowulf, Harry Potter Series by J. K. Rowling
Memorable Quotes: I have, when appropriate, changed names to shield the innocent, and protect myself from lawyers. I may have folded time a bit here and there, misremembered a fact or two, and lord knows I am no stranger to exaggeration. But all in all, it all happened, and honestly, whatever didn’t, should have.
Little did I know what I was drawn to was the aroma of orthocresol, aka CH3C6H4, a phenol also found in peat, the acidic remains of decomposed vegetation commonly found in bogs, and burned in the malting process, especially of Islay whiskies like Lagavulin or Laphroaig, which I was clearly enjoying before heading off to kindergarten, where the teachers often noted that I was “slow.” Ah, the price of pleasure. I also developed an early affinity for Gaines-Burgers dog food, produced by General Foods from 1961 until sometime in the 1990s. Each individually cellophane-wrapped Gaines-Burger was manufactured to resemble a raw hamburger patty, and I adored them, often trading whatever human food I had to the dog in exchange for its meaty goodness. I swear I can still taste those wonderful pucks and would hit one right now if it were in front of me. The point is, when it came to culinary matters, I was by no means normal.
“[Their name here], there are only two kinds of food, good food and bad food.” “Yes, Chef.” “And you know what?” “What, Chef?” “In twelve hours, they’re both shit.” No one has ever asked me to explain myself, and that’s a good thing because I can’t. But I know, with absolute certainty, that it’s true.
Truth is, fish and chips became English, not through colonization, but immigration, namely Jews fleeing the Inquisition when Spain took over Portugal in 1580. (It should be noted that although Jews had been in England since medieval times, they were expelled by King Edward I in 1290, and were not allowed to return until 1656, under the government of Oliver Cromwell.) Many fled to England, bringing their culinary traditions with them. One of these involved breading pieces of haddock and frying them on Friday afternoons so they could be eaten later in the evening on the Sabbath, when cooking was forbidden. The crust, like those of early English pies, was merely a vessel for cooking and preservation, not something meant for consumption. Eventually, Jewish fish fryers took to selling their wares on the streets, the crust was improved, and the rest is history. Following a trip to England, Thomas Jefferson wrote about eating fish cooked in the “Jewish Fashion,” and the famed chef Alexis Soyer included a recipe for “Fried Fish, Jewish Fashion” in his 1855 collection, A Shilling Cookery for the People. So, for all their (our) crimes, the English are not exactly xenophobic when it comes to the table. I’m not sure whether the French, with their rigid system of techniques and traditions, could claim that. Food for thought.
My maternal grandmother, Ma Mae, whom I adored, grew up humble in the mountains of North Georgia. She was a worker bee, and as a young woman, toiled in a fabric mill, raised two girls, gardened and canned her way through World War II, and fed her husband every day. Eventually she and my grandfather graduated to the merchant class; he owned a gas station and repair shop, and she ended up owning the most elegant women’s fashion store in the region. This is all to say that she was a busy lady, and so her cooking style was what she called “plain ol’ home cookin’,” which meant not fussing with, fixating on, or overthinking culinary matters, even when producing a glazed orange pound cake for a church luncheon, fried chicken for a family dinner, or anything else for that matter. Cooking was just a thing that needed doing, and back then it was a woman’s job to do because, according to my grandmother, when men attempt anything other than grilling steaks, they “make a mess of things.” One thing I remember from my time spent with her as a kid is that no matter what was going on in life, Ma Mae got up early every day and cooked breakfast for her husband and anyone lucky enough to be visiting, including eggs, bacon or sausage, grits, and fresh biscuits, which is to say: buttermilk biscuits, light, fluffy, about two inches across, well-browned, tangy. Although I’d witnessed folks dressing them with honey or jam, or building sausage sandwiches with them, sometimes with a kiss of mustard, I never craved anything but a pat of butter.
… Little Debbie Nutty Bars: crisp wafers, stacked with layers of a peanut butter–esque cream “enrobed” (manufacturer’s word) in a waxy chocolate-ish coating. They come plastic wrapped, two by two, suggesting that two bars comprise a serving. Whatever. They are terrible and I adore them. Yes, I know damn well that McKee Foods (of Collegedale, Tennessee) changed the name to “Nutty Buddy” sometime in 2016, but that’s totally bogus because Nutty Buddy is an ice cream product (prefilled cone topped with chocolate and nuts and wrapped in paper that we used to buy in the lunchroom in high school) and I refuse to cross my monikers.
My last note on the matter: I don’t care who you are or what you do, if you pronounce mascarpone “marscapone” or turmeric “toomeric,” I will never refer to you as “Chef” unless it’s part of “Yes, Chef,” pronounced in that very special way that doesn’t mean “Yes, Chef” at all.
At least three times a week I must eat: Oily fish (especially canned sardines) Yogurt Broccoli Sweet potatoes Avocados Once and only once a week I get to consume: Red meat White starch (white rice, pasta, potatoes) Dessert Alcohol The foods I never, ever eat: Fast food Sodas (excluding sparkling water) Processed meals Anything with the word diet on it
So, what’s the difference between these images and what would classically be known as dirty pictures? Regardless of whether or not you follow Stan’s dad under the blanket, something that is meant to be done in a group, or at least with one other person, isn’t. Granted, a lot of Americans started eating alone with the advent of the drive-through window, but at least we were actually eating. Now we’re eating with our eyes, and our eyes only. And thus, food’s most potent superpower, its ability to connect one human to another, is fading. Plenty of people may still be sitting across from other people at restaurants and dinner tables, but as food morphs into yet another form of media, I fear that many of them are just hunting and gathering for their next post.
For anyone living out west or up east, Buc-ee’s is a chain of freeway-adjacent superstores famous for their massive “jerky walls.” It’s really something to see.
The foods that are made to satisfy our cravings, like those Cheezaps, are cheaper to make and thus cheaper to purchase than whole foods that deliver what it is our bodies need; just like how fentanyl is cheaper than other opioids, not that opioids were good for us in the first place. Still, the parallel is spooky: because, in both cases, the Americans with the fewest resources most often end up hooked on both the bad drugs and the bad food, or rather bad edibles, as a lot of “food” really isn’t food at all, but simply “edible.” (No reference to “those” edibles intended.)
My rating:🌟🌟🌟🌟🌟🥣🥛🍝🍜🍕🥩🍫📺🍸
My thoughts:🔖 Page 71 of 292 LUAU FROM HELL - His grandmother has the same name as my great-grandmother, and I wonder if her name is Mary, too. Anyway, this book is good, despite the tangents. I have the audiobook playing along, and I think this could be a movie. Although he hasn't used his TV voice yet, he's very animated. Oh, and that octopus story totally made me think of Remarkably Bright Creatures. I loved the Yes, Chef rant but it's too long to cite here.
🔖127 … FUNDAMENTAL - 😂 I have one of these chocolate stories from the 80s when I was 4, but I learned what it was right away.
🔖159 ALLEZ CUISINE! - I thought I'd be done, but I've been busy, and I doubled back on a few of these stories because they were hilarious.
There are so many hilarious moments in this memoir that I appreciate Alton sharing with us. I am going to be thinking about that chicken and hamster story for a long time. I had to call a relative after that story.
Recommend to others: Yes! This is one of the few memoirs I would be happy to re-read.
April 24, 2025
Great life lessons and insights not only into Alton’s life and how he got into his Food Network career, but how food affects all of us and deserves more recognition! Loved it!
March 7, 2025
What a treat! I loved this one. I loved the stories but what I loved the most was the author's humor. This was so funny.
I'm an Alton Brown fan. I loved loved his show "Good Eats". I trust his knowledge and his recipes. This was a fun memoir. I'd read this again in a heartbeat. So 5 whole stars for this one.
I'm an Alton Brown fan. I loved loved his show "Good Eats". I trust his knowledge and his recipes. This was a fun memoir. I'd read this again in a heartbeat. So 5 whole stars for this one.
February 21, 2025
I like that he narrated it. It felt more personal that way. As for the content, most of it was funny and interesting, but some of it sounded a little pretentious.
February 27, 2025
Amazinggg audiobook, though I do plan to buy the physical book at some point too. The chapter "Bad Day at the Bakeshop" in and of itself was worth getting the audiobook. I will be putting that chapter on to listen to whenever I need a good laugh.
February 19, 2025
Was sad it wasn’t longer! Alton is such a great food storyteller!
March 1, 2025
I could listen to 10 more hours of Alton’s thoughts and ruminations.
July 10, 2025
I grew up watching Good Eats with my brother, and while the show had a more lasting impression on my fabulous cook of a brother, I was excited to revisit it in spite of my complete lack of cooking skills. This book was more or less exactly what I expected, a smattering of personal lore, Food Network stories, and personal opinion pieces by the guy that convinced my brother that we (8 and 9 years old) could deep fry a turkey with a ladder.
I think this book works best as an audiobook, narrated by Alton himself. It's written in his signature wit and snark, and I can see how it can be misconstrued without proper delivery. There were a few moments where it was really super clearly written by a baby boomer, but nothing that seems to be in poor taste. There are quite a few chapters in which he reflects on how he's had to examine his behaviors and beliefs and is working to resolve the contradictions between them. I was surprised by how openly he addressed this, and it was nice to hear that even at the peak of fame, he's still working on himself.
I'm really excited to try that chicken recipe and I will be sending a copy of this to my brother. It's not too late to deep fry that turkey.
I think this book works best as an audiobook, narrated by Alton himself. It's written in his signature wit and snark, and I can see how it can be misconstrued without proper delivery. There were a few moments where it was really super clearly written by a baby boomer, but nothing that seems to be in poor taste. There are quite a few chapters in which he reflects on how he's had to examine his behaviors and beliefs and is working to resolve the contradictions between them. I was surprised by how openly he addressed this, and it was nice to hear that even at the peak of fame, he's still working on himself.
I'm really excited to try that chicken recipe and I will be sending a copy of this to my brother. It's not too late to deep fry that turkey.
June 20, 2025
I grew up watching Good Eats. It was my favorite show on the Cooking Network and played a big role in shaping my love for food. Alton Brown has always been one of my favorites, so I’ll admit I may be a little biased. I was also lucky enough to see his farewell tour in early 2025, which only reminded me of how much his work has meant to me over the years.
Food for Thought is about food, cooking, and memory, but it is also more than that. It is almost a meditation on life itself. Alton reflects on the meaning behind the meals, the stories we attach to them, and how food connects to identity, growth, and joy. It had me reminiscing, smiling, and thinking more deeply than I expected.
For longtime fans, this book feels personal and familiar. For anyone who has ever found meaning in the kitchen, it offers something honest, warm, and quietly profound.
Food for Thought is about food, cooking, and memory, but it is also more than that. It is almost a meditation on life itself. Alton reflects on the meaning behind the meals, the stories we attach to them, and how food connects to identity, growth, and joy. It had me reminiscing, smiling, and thinking more deeply than I expected.
For longtime fans, this book feels personal and familiar. For anyone who has ever found meaning in the kitchen, it offers something honest, warm, and quietly profound.
June 21, 2025
I really loved this. I grew up watching Good Eats so this was really satisfying to listen to. Brown’s tone and propensity to make lists got a little old and some of the chapters didn’t feel necessary but other than that, this is a great memoir from a brilliant and funny man who has spent a lifetime cooking and teaching others how to cook. And that chapter about the octopus made me pretty emotional! I’d recommend listening to this because Brown does such a great job narrating it though I do think I missed out on a few things like the chapters written in screenplay which Brown adjusts for the audio format.
March 20, 2025
A cute read for fans of Alton Brown to learn more about him. Comprised of a series of disconnected short stories from various times in his life, mostly told with a comedic lens. Gave me the same energy as reading Nick Offerman’s books. Not sure this had to exist, it’s enjoyable and endearing but there’s not much of a takeaway except to know a little more about a tv personality I’ve watched for many years, and some cooking and food science tidbits. I wish there was a little more of a linear or memoir aspect because the out of sync storytelling had me wishing for a little more concrete detail.
March 7, 2025
I love what Alton Brown did for cooking shows. He included the science of cooking which educated his viewers on why a specific ingredient was used in a recipe or how changing a recipe can impact the final product, both good and bad. His dry, no-nonsense manner is on full display in this book, which is about his life, his passions, and food. Fun and enjoyable!
July 9, 2025
I have loved Alton Brown and have made a point of trying to watch him every chance I had (with maybe the exception of Cutthroat Kitchen). I enjoyed the story of how he ended up with Good Eats and the anecdotes along the way.
February 11, 2025
Alton Brown has always been one of my culinary heroes and this book was wonderful to hear more about his culinary life. His wit and wisdom is there and absolutely wonderful to read.
April 6, 2025
Humorous anecdotes and tasty foodie tidbits!
July 15, 2025
I love Alton Brown.
That's all, That's my review.
That's all, That's my review.
March 11, 2025
Audiobook.
I was a fan of Good Eats, and you get a lot of that same personality through this collection of essays. A lot of the essays were quite short which was nice for fitting in a chapter or two here and there.
I was a fan of Good Eats, and you get a lot of that same personality through this collection of essays. A lot of the essays were quite short which was nice for fitting in a chapter or two here and there.
Buy some chopsticks and see what happens.
April 13, 2025
Witty and charming, a ramble thru his life, opinions and experiences. Anyone who has enjoyed his clever show Good Eats or other creative adventures will enjoy this.
February 14, 2025
Can I give this 6 stars?? Fun, informative and full of heart!
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