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  <title><![CDATA[Good Eats: The Early Years]]></title>
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  <description><![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]></description>
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    <![CDATA[Good Eats: The Early Years]]>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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  <published>2009</published>
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  <date_added>Fri Sep 11 17:32:10 -0700 2009</date_added>
  <date_updated>Tue Sep 22 21:45:10 -0700 2009</date_updated>
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    <body><![CDATA[WARNING: This book contains recipes (applications) with dry goods measured only by weight. He does not use standard measuring cups for flour, sugar, etc. In his previous cookbooks, although he gave weights as he preferred it, he always included standard measurements as well since all home cooks have...<a href="http://www.goodreads.com/review/show/70899910">more...</a>]]></body>
    
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      <review>
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    <name><![CDATA[Eli]]></name>
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  <title>
    <![CDATA[Good Eats: The Early Years]]>
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  <average_rating>4.17</average_rating>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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    <rating>4</rating>
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  <date_added>Tue Oct 06 10:06:20 -0700 2009</date_added>
  <date_updated>Tue Oct 06 10:09:20 -0700 2009</date_updated>
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    <body><![CDATA[Fun book - some &quot;inside&quot; information and a each has recipies from the show (sometimes updated) along with recepies that were cut do to time constraints.<br/><br/>Only complaint is that they relied on a lot of the monologues from the show verbatim. Struck me as filler.]]></body>
    
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      <review>
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    <name><![CDATA[angrykitty]]></name>
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  <title>
    <![CDATA[Good Eats: The Early Years]]>
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  <average_rating>4.17</average_rating>
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  <description>
    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
  </description>
  <published>2009</published>
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    <rating>4</rating>
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  <date_added>Sun Nov 15 16:33:57 -0800 2009</date_added>
  <date_updated>Sun Nov 15 16:33:57 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[love good eats, and love this book! it's big and fun, and i can't wait for the mentioned other two books that finish off the trilogy! my only beef is that some of the recipes are repeats from brown's &quot;i'm just here for the food&quot; book....]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/77893805]]></url>
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      <review>
  <id>71841516</id>
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    <name><![CDATA[Marina]]></name>
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  <title>
    <![CDATA[Good Eats: The Early Years]]>
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  <average_rating>4.17</average_rating>
  <ratings_count>29</ratings_count>
  <description>
    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
  </description>
  <published>2009</published>
</book>

    <rating>0</rating>
  <votes>0</votes>
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  <read_at></read_at>
  <date_added>Sat Sep 19 21:42:30 -0700 2009</date_added>
  <date_updated>Sat Sep 19 21:43:29 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Author event at Third Place Books in Lake Forest Park on 10/16: <a rel="nofollow" target="_blank" href="http://www.thirdplacebooks.com/event/good-eats-early-years-alton-brown" title="http://www.thirdplacebooks.com/event/good-eats-early-years-alton-brown">http://www.thirdplacebooks.com/event/goo...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/71841516]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/71841516]]></link>
</review>
      <review>
  <id>73501336</id>
    <user>
    <id>951334</id>
    <name><![CDATA[Kim]]></name>
    <location><![CDATA[Cleveland, OH]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/951334-kim]]></link>
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    <![CDATA[Good Eats: The Early Years]]>
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  <average_rating>4.17</average_rating>
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  <description>
    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
  </description>
  <published>2009</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
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  <read_at>Wed Oct 07 00:00:00 -0700 2009</read_at>
  <date_added>Mon Oct 05 07:53:49 -0700 2009</date_added>
  <date_updated>Thu Oct 08 08:01:11 -0700 2009</date_updated>
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    <body><![CDATA[Just like watching the show.  All the knowlege bits and tips are here as well as trivia.  Really cool.  Can't wait for the next 2 in the trillogy.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/73501336]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/73501336]]></link>
</review>
      <review>
  <id>72553424</id>
    <user>
    <id>1938084</id>
    <name><![CDATA[Ron]]></name>
    <location><![CDATA[Queen Creek, AZ]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1938084-ron]]></link>
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  <title>
    <![CDATA[Good Eats: The Early Years]]>
  </title>
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  <average_rating>4.17</average_rating>
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  <description>
    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
  </description>
  <published>2009</published>
</book>

    <rating>5</rating>
  <votes>0</votes>
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  <read_at>Sun Nov 01 00:00:00 -0700 2009</read_at>
  <date_added>Sat Sep 26 09:37:52 -0700 2009</date_added>
  <date_updated>Sun Nov 15 14:32:15 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Awesome. Alton Brown may be the nerd of the culinary world, he may incorporate random pop culture references, he may come across as down right silly... but somehow when put all together with the science behind why and how things cook, this makes for great TV. And Good Eats. And a great book. This is...<a href="http://www.goodreads.com/review/show/72553424">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/72553424]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/72553424]]></link>
</review>
      <review>
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    <![CDATA[Good Eats: The Early Years]]>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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  <read_at>Tue Dec 22 13:43:30 -0800 2009</read_at>
  <date_added>Sat Dec 12 05:51:27 -0800 2009</date_added>
  <date_updated>Tue Dec 22 13:43:30 -0800 2009</date_updated>
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    <body><![CDATA[It is possible to have TOO much page design... And the proofing errors rife throughout made me sad.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/80744463]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/80744463]]></link>
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      <review>
  <id>72661209</id>
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  <title>
    <![CDATA[Good Eats: The Early Years]]>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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  <date_added>Sun Sep 27 10:44:12 -0700 2009</date_added>
  <date_updated>Tue Oct 20 14:55:33 -0700 2009</date_updated>
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    <body><![CDATA[Love him. Love Good Eats. Even my husband loves him. We plan on going to Georgia one day to stalk... I mean try to meet... him. ]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/72661209]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/72661209]]></link>
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      <review>
  <id>76109102</id>
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    <![CDATA[Good Eats: The Early Years]]>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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    <body><![CDATA[I expected this book to be more useful than it is.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/76109102]]></url>
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      <review>
  <id>72373277</id>
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    <![CDATA[Good Eats: The Early Years]]>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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  <published>2009</published>
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  <read_at>Mon Nov 02 00:00:00 -0800 2009</read_at>
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    <body><![CDATA[This was like reading the past 10 years of my cooking life. This show was absolutely crucial to my existence in the kitchen.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/72373277]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/72373277]]></link>
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  <id>74409221</id>
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    <name><![CDATA[Noran]]></name>
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    <![CDATA[Good Eats: The Early Years]]>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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  <published>2009</published>
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  <date_added>Tue Oct 13 11:38:17 -0700 2009</date_added>
  <date_updated>Mon Dec 14 07:21:16 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[just ordered it for $22 from amazon--cheap!]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/74409221]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/74409221]]></link>
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      <review>
  <id>81844347</id>
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    <name><![CDATA[Sandra]]></name>
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    <![CDATA[Good Eats: The Early Years]]>
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  <average_rating>4.17</average_rating>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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  <date_added>Wed Dec 23 06:08:14 -0800 2009</date_added>
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  <url><![CDATA[http://www.goodreads.com/review/show/81844347]]></url>
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    <name><![CDATA[Kathy]]></name>
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    <![CDATA[Good Eats: The Early Years]]>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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  <date_added>Tue Dec 22 10:03:24 -0800 2009</date_added>
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  <url><![CDATA[http://www.goodreads.com/review/show/81761398]]></url>
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    <name><![CDATA[James]]></name>
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    <![CDATA[Good Eats: The Early Years]]>
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  <average_rating>4.17</average_rating>
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    <![CDATA[&lt;DIV&gt;&lt;DIV&gt;&lt;DIV&gt;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, <em>Good Eats</em>. &lt;/DIV&gt;&lt;DIV&gt; &lt;/DIV&gt;&lt;DIV&gt;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 <em>Good Eats</em> 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. <br/>&lt;/DIV&gt;&lt;/DIV&gt;&lt;/DIV&gt;]]>
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