Celebrity Picks: Alton Brown's Favorite Reads of 2016

AltonBrown_225WAlton Brown is kind of a renaissance man.  He's a pilot and a bee keeper who went from cameraman and cinematographer to the host of one of Food Network's most popular shows, Good Eats. Brown has gone on to host other top Food Network shows, and has never stopped entertaining people with his unique approach that injects science and dry humor into every recipe. Brown is a creative cook and one of his many talents is turning household items--like a ruler or a box knife--into extremely handy kitchen utensils.

No where is this more evident than in his new cookbook, Alton Brown: EveryDayCook.  There Brown dedicates a two-page spread to re-purposed items he can't live without in the kitchen. It's a fascinating and remarkably practical list.  His cookbook is organized according to time of day and these are the recipes for what Brown likes to eat and drink at various times.  Brown has an interesting approach to books, too.  Two of his three favorite reads of 2016 are books he's read before but rereads whenever he hears their particular call.

See Brown's picks below, and look here for more celebrity favorites. Learn more about the Amazon Books Editors' picks for the Best Books of the Year.


Alton Brown's Favorite Reads of 2016

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Farewell My Lovely by Raymond Chandler
“It was a blonde. A blonde to make a bishop kick a hole in a stained-glass window.” No one can wrap me up with tough-guy prose like Chandler and although most aficionados lean toward The Long Goodbye, for me Farewell is his finest. Whenever I lose the taste for bourbon or get the mistaken impression that I can actually write, I reread it and change my mind on both.
 

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Isaac’s Storm by Erik Larson
I’ve been known to fly airplanes from time-to-time so I may be a bit more interested in weather than most, but I’ve never met anyone able to put this dramatic retelling of the storm that ate Galveston, Texas down. In this day of satellites and radar it’s so easy to forget how very far technology has come in just over 100 years. It’s equally shocking to see that some things never change and that all too often science ends up being twisted by the petty egos of men.
 

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How to Bake a Pi by Eugenia Cheng
I’ve spent most of my life being terrified of mathematics. So imagine my delight when discovering that Cheng, a specialist in category theory (i.e. really hard math), decided to write a book about cooking. Eye-opening, mind-blowing, yet utterly accessible I plan on rereading it before the year’s over.
 
 

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