Announcing: EveryDayCook

This is my first cookbook in a few years because I’ve been busy with television projects such as Good Eats, Iron Chef America and Cutthroat Kitchen. But then I started thinking that I wanted to do something personal. And that’s what EveryDayCook is. This is the food I cook and eat on a day-to-day basis, from morning to late at night and everywhere in-between. There’s still plenty of science and hopefully some humor here, but unlike with my other books, a lot of attention went into the photos, which were actually taken with an iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re mighty tasty. You can now purchase EDC at these fine establishments or on the interwebs.

Where to Find It:

Alton Brown's EveryDayCook Cookbook



Add yours
  1. 1
    Beau Diddly

    In the original GE, AB warns never to use unsaturated fats in cast iron because they could pick up off flavors like iron oxide. You should use only saturated fats, and of course he uses the toys to illustrate. I’ve noticed in the GE Returns, he frequently uses unsaturated fats like olive oil in his cast iron pans. Which conflicting school of thought is correct?

  2. 2

    I tried the fried rice recipe in EveryDayCook. Two tablespoons of sambal in a pint of rice makes for inedible fried rice. I think I found a typo that should read two teaspoons (or less).

  3. 6
    Mark Chais

    Regarding your Open Sesame Noodles recipe, is there a typo, by any chance? Two hundred eighty four grams is practically an entire jar of peanut butter. The result was a gooey, cloying mess. I knew something was wrong when the mixture didn’t form a smooth paste in the food processor, but just stayed peanut butter. I diluted it with a lot of hot water, but this only muted the flavors. I’m going to try half that amount next time.

  4. 9

    Have been making lemon meringue pies for years but the meringue always ran just a bit. Made your pie this weekend best meringue pie I ever made and ate. Thank you

  5. 15
    Meg Bentley

    I wish specific recipes were still available through your web page! I am frustrated at not finding a route to your Marinara recipe as the beginnings are slow cooking on the stove!

  6. 17
    Carol Motosicky

    I was just about to make the cornbread on page 30 of Everyday Cook” …The recipe calls for 1 Tablespoon of baking powder and 1 Tablespoon of salt. There is only 1 cup of flour and 1 cup of cornmeal. Is it really 1 TBL of baking powder and 1 TBL salt? It just seems excessive for the amount of flours. I am absolutely a fan!

  7. 18
    Marilyn Isaacs

    Mr Brown, I love Every Day Cook! Bought it for myself after purchasing for my daughter December 2016

    I have made the Blueberry Pound Cake 4 or 5 times and have the same problem each time . It sticks in my “Original Bunt Cake”. I first followed the directions in the recipe; 1 Tbs butter and 2 Tbs sugar; coating the bundt pan and adding the sugar. My first attempt stuck terribly. The next time, same result. Changed the 3rd time to a heavy coat of Crisco (in the can) & got a better result, but still not like it should be. The other cakes I bake In this pan just fall right out after cooling.
    I hope that someone can tell me what I am doing wrong. I love this pound cake and could eat the entire bowl of batter. I use the 5 ounces of flour to coat the fresh blueberries. There is always an excess of flour. I gently fold the blueberries & flour into the batter, which results in a slightly dry batter. After baking & checking the internal temp in the cake with an Instant Read Thermometer. The cake is delicious, but it always sticks. I presume the blueberries are the reason the cake is sticking, but I don’t know what to do to correct.
    Thank you very much for your help – or anyone’s help.

    • 19

      did you take the 5 oz. of flour to coat the blueberries from the flour portion? or did you take an additional 5 oz of flour to coat the blueberries? you should take the flour to coat the blueberries directly from the portion mentioned in the ingredient list.

  8. 20

    It’s great and I don’t have a lot of equipment but there great and yes I’ll change the courses of on them but great and it’s personal to the people who complained it never mentioned other people so it’s made uniquely for you

  9. 21

    Love AB, have all books and seen all GE shows. But EverydayCook disappoints in some ways. Fish tacos for breakfast? Ridiculous. If you live in urban environments the needs for smokers, chimney starters etc simply can’t be done… how about oven alternatives? I’ll make about six of these recipes eventually and I loved the read, but it doesn’t work as a cookbook per se. Weirdly cataegorized recipes. Oh well, I’ll buy the next one but I can’t recommend this one.

    • 22

      Being from the UK (and currently in a house with no yard/garden in a city), I will agree some of recipes are unavailable due to cooking methods, and I would have appreciated some “not quite as good” oven methods for those ones.

      As for the recipes being “ridiculous” for X time of day or “weirdly categorized”, he does make clear in the intro these are his personal go-to recipes and it’s literally the times of day he tends to eats those things himself.

      When there’s also 3 separate comprehensive indexes at the back based on either standard categories, cooking method or ingredients/food type for people who prefer different approaches, I nor my friends I’ve shown it to found it to be a problem

  10. 23
    Ken L

    Love most of your recipes, but I have to say, you go to waaaay too much trouble on your BBQ Potato Chips to get the smoke flavor.

    I simply use real mesquite smoke powder in the mix instead of all the trouble of smoking the potatoes (although I have a smoker – and I warn you, I know how to use it! 🙂 ). I also use a little more brown sugar than you recommend, but i like my BBQ chips slightly sweeter.

    As I am sure you know, but for the other readers, mesquite smoke powder is easily available either at most restaurant supply stores (in 16 oz containers, usually), or on that “world-wide-interweb” thing you keep talkin’ about, in quantities from 2 oz to several pounds. Tip to readers – it is superfine, and flies everywhere in the slightest breeze. Be gentle with it. It is also potent. Work your way up to your taste. There is also hickory smoke powder as well, although hickory’s bite is a bit too strong for me in this case.

    (BTW, “Mr. Brown,” I’ve watched you from your first GE episode. Not only a good cook, and a good teacher [teaching those watching not only what to and not to do [sometimes breaking all those snooty rules taught to us in culinary school], but, even more importantly to applying the principles in other situations, WHY], but also a damn fine entertainer).

  11. 24

    Dear Alton,

    Working my way through your Everyday book – scramble eggs, the harissa is a wake-up call. Just finished preparing the Seedy Date Bars. I usually avoid healthy/energy bars because they are full of added sugar and goodness knows what else. Appreciate the nutrient contributions for each ingredient.

    Plan to prepare the Salisbury Steak later this week. I grew up on the reheated frozen “family-size” tray of the stuff that my mom bought to feed six kids. Your chicken fried steak recipe creates the only eatable version of that dish (and I lived in Texas for over ten years) . Looking forward to the Salisbury Steak.


  12. 25
    Iza Dyoniziak

    Hi Alton, I have a couple of copies of your cookbook (Love It) and was wondering if there was any way to run into you to get them signed? ( I guess I missed your tour in Atlanta, GA already…) if the timing is bad to actually meet you face to face since you’re touring Florida, would you be willing to sign a couple of bookplates I can stick on the first page of the books? It would mean a lot to me as I have been a fan for many years. I appreciate anything you can do!

+ Leave a Comment