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
    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!

  2. 2
    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.

    • 3

      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.

  3. 4

    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

  4. 5

    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.

    • 6

      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

  5. 7
    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).

  6. 8

    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.


  7. 9
    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!

  8. 11
    Peri Koester

    I haven’t eaten fries in bed, but I do eat vinegar & sea salt chips in bed 🙂 Great fun!
    Love the book, love the recipes. I can even use many of them in my “clean” eating month of April (got to get rid of the belly).
    THANKS. Loved the show in SLC, love the book 🙂

  9. 12
    Jeffrey Bach

    I bought the book. I love the book. I have made several of the recipes (winners all) and plan to make more. In my opinion, the best AB book since I’m Just Here for the Food. Question: I have been making oatmeal the way Mr. Brown taught me to since Good Eats Season 5 Episode 6 aired. Great recipe, why did you reformulate it for Everyday Cook?

  10. 15
    Dee Carmichael

    “Santa” brought me this wonderful book! I have made the peanut butter cookies, but my are NOT chewy! They are wonderful, but more crisp? What should I be doing do differently?

  11. 17
    Bob Potter

    Does anybody know how to finnish the Salisbury Teak recipe on page 146 & 147?? It stops at step 6 and is
    NOT done!! How did Alton Brown forget this?? Too busy to check this????? He likes I spent my money for the book, but seems to not care how it is written!!??

  12. 19

    We love your cookbooks. I’m wondering how I can get a signed copy in Utah. You didn’t head this way on your book tour, and I don’t know if I can’t until your show in the spring. 🙂

  13. 20
    Bruce Reid

    Love the book! It was a great read! I have already made 4 recipes from the book. All fantastic! Of the four, the Chicken Piccata and Onion Oxtail Soup have been my favorites so far. Can wait to keep experimenting, cooking, and learning. You have taught me so much over the past decade! Huge thanks!!!

  14. 21
    Jason Olsen

    Just got the book, can’t wait to make some of the recipes. However, you should really stop dropping your utensils on the floor and walking out of the kitchen. Someone might trip on them!

  15. 25
    denise schultz

    I am unable to make your personal appearance book tour stops.Is there any way I could get a signed copy of your book for my daughter’s birthday present? She is a huge follower of you and a very good baker,also.Could I purchase it and send it somewhere to be signed by you?

  16. 31

    Hey Alton, unfortunately it doesn’t look like your visiting Detroit for your book tour. Is there anyway to obtain a signed copy of your book? My wife and I are big fans and would love it.

  17. 33

    Will this be released in Australia? We have just started watching Good Eats and Cut Throught, Love it!! Hubby said last night “he’s my favourite comedian/chef imagine getting the whole series of Good Eats and making everything” so this would be a great start 🙂

  18. 34
    Darla Corgey

    Much like the eager ones above, I’m curious to know when you’ll be releasing your book signing tour dates… I’m seriously hoping Fort Worth, TX (or one of its very closely neighboring cities) will be on your hit parade, especially since I live a bit over an hour from Fort Worth & it’s usually an all day treat that gets me outta the sticks & into the bright city lights!

  19. 35

    I’m excited about your new cookbook, but must know, will it feature recipes that are suitable to your 4-list diet plan? It’s very difficult to find recipes!

  20. 36

    When will the book tour dates be released?! Please come to the Central Valley, CA! (Or, at least a reasonable driving distance from there). Can’t wait for the new book, I’ve already got my copy pre-ordered!

  21. 39
    Sandy Brogan

    I preordered the kindle version of your book and plan to attend your book signing event near me, so what shall I have you sign since I lack a hard copy? Maybe a sharpie signature to the shoulder? Thanks for all the propitious cooking facts to which you’ve entertainingly enlightened me.
    P.S. Maybe I will just change my preorder to the hard copy to simplify things.

  22. 40
    LeYi Ni

    very nice but one concern. How can a man who was never a baby understand how to cook so well? Would love to hear your answer! Thanks, big fan! xoxo love from Asia!

  23. 41
    Jamie Oswald

    I know you can’t market this as a diet book, but how heavily influenced is this by your weight-loss/health conscious/living longer/looking better in your swimsuit journey? I’m looking for help there, would love to find something that tastes good as well.

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