Alton Brown is an American actor, television personality, author and host of food programs. He is a best-selling author of books on food and cooking.
Prior to that, he is the creator and host of the Food Network Good Eats television series, host of the miniseries Feasting on Asphalt and Feasting on Waves, as well as host and lead commentator on Iron Chef America and Cutthroat Kitchen.
Additionally, he is outspoken in his shows about his aversion to kitchen utensils and disposable equipment (‘unitaskers’), such as juicers and margarita machines.
ALTON BROWN AGE
Alton was born on July 30, 1962 in Los Angeles, California, United States. Therefore, he is 57 years old in 2019.
ALTON BROWN HEIGHT
It stands at an approximate height of 1.75m.
ALTON BROWN FAMILY
Brown was born on July 30, 1962 in Los Angeles, California, to parents in rural Georgia. He left California and moved to Georgia with his family when he was 7. Notably, his father named Alton Brown Sr. was a media executive in Cleveland, Georgia, owner of the WRWH radio station and editor of the White County News newspaper.
However, it was only a few years later – on his last day of sixth grade – that his father died. He was found suffocated in their home, and although police officially ruled his death was a suicide, Brown says he always believed it was entirely possible that he was murdered.
Brown was left with his mother and says she got married four more times. She added that she doesn’t have much to do with her myriad half-siblings or her mother, describing her relationship with her as being kept ‘a distance of 100 miles’ and saying,’ My mother didn’t have much respect for. me until I became famous. ‘
ALTON BROWN WIFE
Alton met DeAnna Collins, who worked in the production, eyes met, sparks flew and wedding bells rang. However, he and his wife DeAnna, executive producer of Good Eats, divorced in 2015. The two shared a daughter, Zoey (born in 1999).
In 2015, after 21 years of marriage, Brown separated from his second wife, DeAnna Brown. Part of starting over meant finding a new home. He purchased a three-bedroom industrial loft two miles from where he shoots and in 2017 hired interior designer Elizabeth Ingram to renovate the space.
Although Brown is an often recognized celebrity in the area, Ingram, 53, ‘had no idea’ who he was when they met. ‘He thought I was the Molton Brown soap boy,’ Brown says. ‘I slowly turned every meeting we had into a date.’ A month before the renovations were completed, they got engaged; they got married last fall and now live in the apartment with their dogs Scabigail and Francis.
Ingram’s ‘hippy vibe’ had a calming effect on him, he says. ‘I was like an old creaking ship when I met her,’ says Brown, who used to describe her personality as ‘evil’.
‘Living with someone who is creative changes things because it changes the nature of what you can share and what you can expect people to understand,’ he says. ‘I think having someone to talk to, which I haven’t always had in my life, is a big deal.’
ALTON BROWN NET WORTH
Alton has a net worth of approximately $ 13 million as of 2019. He has earned his net worth from his career as a television personality, food show host, author, actor, cinematographer and musician.
ALTON BROWN TURKEY BRINE – ALTON BROWN TURKEY
I combine this brine with the ‘Easiest Roast Turkey’ for an annual ‘HIT’. Most delicious and reliable!
INGREDIANTS
-
- For the brine:
- 1 cup of kosher salt
- 1/2 cup of light brown sugar
- 1 gallon vegetable broth
- 1 tablespoon of black peppercorns
- 1 1/2 teaspoon of allspice berries
- 1 1/2 teaspoon chopped candied ginger
- 1 gallon of heavily frozen water
PREPARATION
- Start defrosting the turkey in the refrigerator or in a cooler bag kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large saucepan over medium-high heat.
- Stir occasionally to dissolve solids and bring to a boil.
- Then remove the brine from the heat, cool to room temperature and refrigerate.
- Early in the morning or the night before you’d like to eat: Combine the brine, water, and ice in the 5-gallon bucket.
- Place the thawed turkey breast (with the entrails removed) breast side down into the brine. If necessary, weight the bird to make sure it is completely submerged, cover and refrigerate or place it in a cool area for 8-16 hours, turning the bird once halfway through the brine.
- Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
ALTON BROWN MAC-N-CHEESE
ingrediants
- 1/2 pound elbow macaroni
- 4 tablespoons of butter
- 2 eggs
- 6 ounces of evaporated milk
- 1/2 teaspoon of hot sauce
- 1 teaspoon of kosher salt
- Fresh black pepper
- 3/4 teaspoon of dry mustard
- 10 ounces of sharp cheddar, shredded
Indications
- In a large pot of boiling salted water, cook the pasta al dente and drain. Return to the pot and melt in the butter. Mix on the coating.
- Whisk together the eggs, milk, hot sauce, salt, pepper and mustard. Incorporate the pasta and add the cheese. Over low heat, keep stirring for 3 minutes or until creamy.
Macaroni and cheese baked
ingredients
- 1/2 pound elbow macaroni
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 tablespoon of mustard powder
- 3 cups of milk
- 1/2 cup yellow onion, finely chopped
- 1 bay leaf
- 1/2 teaspoon of paprika
- 1 large egg
- 12 ounces of sharp, shredded cheddar
- 1 teaspoon of kosher salt
- Fresh black pepper
Gasket:
- 3 tablespoons of butter
- 1 cup of panko breadcrumbs
Indications
- Preheat the oven to 350 degrees F.
- In a large pot of boiling salted water, cook the pasta al dente.
- While the pasta is cooking, in a separate pan, melt the butter. Stir in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Incorporate the milk, onion, bay leaf and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper the egg. Incorporate 3/4 of the cheese. Season with salt and pepper. Incorporate the macaroni into the mixture and pour them into a 2-quart baking dish. Top with the remaining cheese.
- Melt the butter in a pan and stir in the breadcrumbs to coat. Cover the macaroni with the breadcrumbs. Bake for 30 minutes. Remove from the oven and let it rest for five minutes before serving.
- Remember to save leftovers for fried macaroni and cheese.
Whipped cream
ingredients
- 2 tablespoons of sugar
- 1 cup heavy whipping cream
Indications
- Place a bowl and metal whisk in the freezer for 10-15 minutes.
- Put the sugar in the jug and add the whipping cream. Whisk until the cream reaches hard peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, whisk for 10-15 seconds.
ALTON BROWN GUACAMOLE
ingrediants
- 3 Haas avocados, cut in half, stripped of seeds and peeled
- 1 lime, squeezed
- 1/2 teaspoon of kosher salt
- 1/2 tsp ground cumin
- 1/2 teaspoon of cayenne pepper
- 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and chopped
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon of chopped cilantro
- 1 clove of garlic, minced
Preparation
-In a large bowl put the avocado pulp and lime juice, mix to coat.
-Drain and store the lime juice after all the avocados have been coated.
-Using a potato masher, add the salt, cumin, cayenne pepper and puree.
-Then, combine the onions, tomatoes, cilantro and garlic.
-Add 1 tablespoon of the reserved lime juice. Let it rest at room temperature for 1 hour and then serve.
ALTON BROWN TV SHOWS
- Good food
- Iron Chef America
- Merciless cooking
- Star of the food web
- Feasting on the asphalt
- The next iron
- Iron Chef Gauntlet
- Iron Chef Showdown
- The best I’ve ever had
- Ruthless field
- Ridiculous cake
- Feasting on the waves
- All Star Kitchen Makeover
- Iron Chef Behind the
DAUGHTER OF ALTON BROWN
Brown’s daughter is named Zoey Brown. She was born in the year 1999.
ALTON BROWN GOOD EATS
Good Food
The Good Eats pilot was first aired in July 1998 by PBS member television station WTTW in Chicago, Illinois. Food Network resumed the show in July 1999. In May 2011, Alton Brown announced the end of Good Eats after 14 seasons. The final episode, ‘Turn on the Dark’, aired on February 10, 2012.
Many of the Good Eats episodes show Brown building makeshift cooking devices to emphasize that many of the devices sold in conventional ‘kitchen’ stores are simply fancy hardware items.
Good Eats was nominated for the Best TV Food Journalism Award by the James Beard Foundation in 2000. The show was also awarded a 2006 Peabody Award.
During Alton’s 2017 book tour, he stated that Good Eats will have a ‘sequel’ and will be released on the internet in 2018. This was changed in late 2018 when Brown made arrangements with Cooking Channel to broadcast ‘revised’ versions. of several episodes with new recipes entitled Good Eats Reloaded, in which he states that new episodes of Good Eats are also in the works
Iron Chef America
In 2004 Brown appeared in Iron Chef America: Battle of the Masters. This was the second attempt to adapt the Japanese cooking show Iron Chef to American television (the first was UPN’s Iron Chef USA, starring William Shatner and was not well received). Brown was the expert commentator, a modified version of the role played by Dr. Yukio Hattori in the original show. As the show became a series, Brown began serving as a play-by-play announcer, with Kevin Brauch as the kitchen reporter. Brown was also the host for all five seasons of The Next Iron Chef spin-off.
Feasting on the asphalt
The third series of Brown, Feasting on Ashalt, explores the history of eating on the go. Brown and his crew toured the United States on motorcycles in a four-part mini-series about the history of street food. Brown tastes food throughout his journey. It includes a ‘food history’ segment that documents famous road trips and interviews many of the foodies he meets along the way.
The series premiered on Food Network on July 29, 2006. The miniseries was reprized for a second run, titled Feasting on Asphalt 2: The River Run, in 2007. Six episodes were shot between April and May 2007. The episodes trace most of the length of the Mississippi River through Brown’s voyages. The second series of episodes began airing on Food Network on August 4, 2007.
Season 3 uses the title Feasting on Waves and sees Brown traveling by boat in the Caribbean in search of local cuisine.
Ruthless Kitchen
In 2013, Brown started to host the series of cooking Cutthroat Kitchen races on the Food Network. In each episode, four chefs are awarded $ 25,000 each to bid on items that can be used to hinder their opponents’ cooking, such as confiscating ingredients or forcing them to use unorthodox tools and equipment. Three chefs are eliminated one by one and the winner keeps the unspent money as a prize of the day. The series premiered on 11 August 2013.
ALTON BROWN BOOKS
- I’m only here for food: food + heat = cooking (ISBN 1-58479-083-0, 2002)
- Gear for Your Kitchen di Alton Brown (ISBN 1-58479-296-5, 2003)
- I’m Here For Food Only: Kitchen User Manual (ISBN 1-58479-298-1, 2003)
- I’m only here for the food: Cook’s notes (ISBN 1-58479-299-X, 2003)
- I’m only here for more food: food × Blending + heat = baking (ISBN 1-58479-341-4, 2004)
- I’m Here For Food Only: Version 2.0 (ISBN 1-58479-559-X, 2006)
- Feasting on the Asphalt: The River Run (ISBN 1-58479-681-2, 2008)
- Good Eats: The Early Years (ISBN 1-58479-795-9, 2009)
- Good Eats 2: The Middle Years (ISBN 1-58479-857-2, 2010)
- Good Eats 3: The Later Years (ISBN 1-58479-903-X, 2011)
- EveryDayCook (ISBN 978-1-101-88571-0, 2016)
ALTON BROWN SHOW
Brown mentored the eighth season of The Next Food Network Star alongside Bobby Flay and Giada De Laurentiis. During season 8, each mentor selected and led a team of five finalists. Team Alton finalist Justin Warner was the winner of season 8; however, Brown will not produce the Warner show.
Brown appeared on the Travel Channel show The Layover with Anthony Bourdain, focusing on the city of Atlanta in 2013. In the episode, Bourdain takes Brown to the Clermont Lounge. Brown starred as ‘Guest Bailiff’ and ‘Expert Witness’ in John Hodgman’s comedy / court show podcast Judge John Hodgman.
In October 2013, Brown launched ‘Alton Brown Live: The Edible Inevitable Tour’, his first national tour that visited 46 cities through March 2014. The show includes cabaret, funny talk shows, a multimedia conference, live music and ‘extreme ”Food experimentation. After a hiatus of several months while Brown was working on his Food Network shows, the tour resumed in October 2014 and concluded on April 4, 2015 in Houston, Texas after visiting more than 60 cities.
In October 2017, Brown appeared on the Food Network Chopped television series in a five-part series called ‘Alton Brown’s Challenge’. Brown voices Yum Labouché in Big Hero 6: The Series. The character is a judge for an underground cooking competition.
Advertisement
Brown has done commercial work for General Electric (GE) products, including five commercials advertising the benefits of GE refrigerators, washing machines and dryers, water purifiers, Trivection ovens, and dishwashers. The advertisements are produced in the Good Eats style, employing unusual camera angles, informative text, props, visual aids, scientific explanations, and the delivery method itself. These infomercials are distributed to wholesale distributors of household appliances / plumbing devices.
Brown also helped GE develop a new type of oven. He was initially called in by GE to help their engineers learn more about the effects of heat on food; which grew up in active cooperation to develop GE’s Trivection oven.
Brown also promoted Dannon yogurt, Welch’s, Shun Knives Colgate toothpaste, and Heifer International. In 2010, it approved the use of salt in a campaign for Cargill.
The Alton Brown Cast
On June 28, 2013, Alton Brown joined the Nerdist Podcast Network with his podcast cast The Alton Brown. In this podcast, Brown reviews the latest food news, receives calls and questions from listeners, and interviews celebrities and other guests. Food is often a focal point of the podcast, but several episodes have branched out into other areas of Brown’s interest, including male style, music production and recording, and various aspects of acting and cinematography.
So far, he’s seen chats with food luminaries like Justin Warner, Hugh Acheson, Alex Guarnaschelli, Bobby Flay, and Keith Schroder. Guests also included menswear style expert Sid Mashburn and apparel production team Adam Schoenberg and Cory Rosenberg; producer Jim Milan and soundman Patrick Beldin of “The Edible Inevitable Tour” and actor Bart Hansard, who played multiple characters on Good Eats.
