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Alton Brown Biography, Age, Family, Wife, Daughter, TV Shows & Net Worth

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BIOGRAPHY OF ALTON BROWN

Alton Brown is an American actor, television personality, author, and host of culinary programs. He is a bestselling author of food and cooking books.

Previously, he was the creator and host of the Food Network television show Good Eats, host of the miniseries Feasting on Asphalt and Feasting on Waves, and host and lead commentator on Iron Chef America and Cutthroat Kitchen.

Additionally, he is outspoken on his shows about his aversion to single-use kitchen utensils and equipment (“unitaskers”), such as garlic presses and margarita makers.

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

He stands at an approximate height of 1.75 m.

FAMILLE ALTON BROWN

Brown was born on July 30, 1962, in Los Angeles, California to parents from rural Georgia. He left California and moved to Georgia with his family when he was 7 years old. Most notably, his father named Alton Brown Sr. was a media executive in Cleveland, Georgia, owner of radio station WRWH and publisher of the White County News newspaper.

However, it wasn’t until a few years later – on the very last day of his sixth year – that his father died. He was found suffocated in their home, and while police officially ruled his death a suicide, Brown says he always believed it was entirely possible that he was murdered.

Brown was left with her mother and says she married four more times. He added that he had little to do with his myriad brothers-in-law or his mother, describing his relationship with her as standing ‘100 miles away’ and saying: ‘My mother doesn’t didn’t have much respect for me until I became famous.

WIFE OF ALTON BROWN

Alton met DeAnna Collins, who was working in 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 rebooting meant finding a new home. He bought a three-bedroom industrial loft two miles from where he is filming and in 2017 hired interior designer Elizabeth Ingram to revamp the space.

Although Brown is an often-recognized celebrity in the area, Ingram, 53, had “no idea” who he was when they met. “She thought I was the Molton Brown soap guy,” Brown says. “I slowly turned every meeting we had into a date.” A month before the renovations were complete, they were engaged; they married last fall and now live in the apartment with their dogs Scabigail and Francis.

Ingram’s ‘hippie vibe’ had a calming effect on him, he says. “I was like a creaky old ship when I met her,” says Brown, who described her personality as “wicked.”

“Living with a creative person 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 around $13 million as of 2019. He has earned his net worth through his career as a TV personality, food show host, author, actor, cinematographer and musician.

SAUMURE DE DINDE ALTON BROWN – ALTON BROWN TURKEY

I combine this brine with the “Easiest Roast Turkey” for an annual “HIT”. The most delicious and reliable!

INGREDIENTS

    • For the brine:
    • 1 cup kosher salt
    • 1/2 cup light brown sugar
    • 1 gallon vegetable broth
    • 1 tablespoon black peppercorns
    • 1 1/2 teaspoon allspice berries
    • 1 1/2 teaspoon chopped candied ginger
    • 1 gallon of hard ice water

PREPARATION

  1. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  2. Combine vegetable broth, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large pot over medium-high heat.
  3. Stir occasionally to dissolve solids and bring to a boil.
  4. Then, remove the brine from the heat, let cool to room temperature, and refrigerate.
  5. Early in the day or the night before you want to eat: combine brine, water and ice in the 5 gallon bucket.
  6. Place the thawed turkey breast (with the innards removed) into the brine. If necessary, weigh the bird down to ensure it is completely submerged, cover and refrigerate or set in a cool place for 8-16 hours, turning the bird once halfway through brining.
  7. Remove the bird from the brine and rinse the inside and outside with cold water. Discard the brine.

ALTON BROWN MAC-N-CHEESE

Ingredients

  • 1/2 pound elbow macaroni
  • 4 tablespoons of butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, grated

instructions

  • In a large pot of salted boiling water, cook the pasta al dente and drain. Return to saucepan and melt in butter. Stir to coat.
  • Whisk together eggs, milk, hot sauce, salt, pepper and mustard. Stir into pasta and add cheese. Over low heat, continue stirring for 3 minutes or until the mixture is creamy.

Macaroni Gratin
Ingredients

  • 1/2 pound elbow macaroni
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 1 tablespoon mustard powder
  • 3 cups of milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar cheese, grated
  • 1 teaspoon kosher salt
  • Fresh black pepper

Trim:

  • 3 tablespoons of butter
  • 1 cup panko breadcrumbs

instructions

  • Preheat the oven to 350 degrees F.
  • In a large pot of salted boiling water, cook the pasta al dente.
  • While the pasta cooks, in a separate saucepan, melt the butter. Whisk in the flour and mustard and stir for about five minutes. Make sure there are no lumps. Stir in milk, onion, bay leaf and paprika. Simmer for ten minutes and remove the bay leaf.
  • Temper in the egg. Add 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mixture and pour into a 2-quart saucepan. Top with remaining cheese.
  • Melt the butter in a sauté pan and stir in the breadcrumbs to coat. Top the macaroni with the breadcrumbs. Bake for 30 minutes. Remove from oven and let stand 5 minutes before serving.
  • Remember to save leftovers for fried macaroni and cheese.

Whipped Cream
Ingredients

  • 2 tablespoons of sugar
  • 1 cup heavy whipping cream

instructions

  • Place a metal mixing bowl and metal whisk in the freezer for 10-15 minutes.
  • Put the sugar in the bowl and add the whipping cream. Whip until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, whisk for 10-15 seconds.

GUACAMOLE MARRON ALTON

Ingredients

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, squeezed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 minced garlic clove

Preparation

-In a large bowl, place the avocado pulp and lime juice, toss to coat.

-Drain and reserve the lime juice, once all the avocados have been coated.

-Using a potato masher, add the salt, cumin, cayenne pepper and mash.

-Then, stir in the onions, tomatoes, cilantro and garlic.

-Add 1 tablespoon of the reserved lime juice. Leave to stand at room temperature for 1 hour then serve.

ALTON BROWN TV SHOWS

  1. Good food
  2. Iron Chef America
  3. Cutthroat kitchen
  4. Food Network Star
  5. Feast on asphalt
  6. The next iron
  7. Fer Chef’s Gantelet
  8. Iron Chief Showdown
  9. The best I’ve ever done
  10. Camp fardé
  11. Ridiculous Cake
  12. Feast on the waves
  13. All Star Kitchen Makeover
  14. Iron chief behind the

DAUGHTER OF ALTON BROWN

Brown’s daughter is called Zoey Brown. She was born in 1999.

ALTON BROWN GOOD EATS

Good Food
The Good Eats pilot first aired in July 1998 on PBS member WTTW in Chicago, Illinois. Food Network picked up the show in July 1999. In May 2011, Alton Brown announced that Good Eats was ending after 14 seasons. The last episode, “Turn on the Dark”, aired on February 10, 2012.

Many episodes of Good Eats feature makeshift kitchen appliances from Brown Building in order to emphasize that many of the appliances 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 also received a 2006 Peabody Award.

During Alton’s book tour in 2017, he said Good Eats would have a “sequel” and would 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 titled Good Eats Reloaded, in which he stated that new episodes of Good Eats are also in the works

Iron Chef America
In 2004, Brown appeared on Iron Chef America: Battle of the Masters. This was the second attempt to adapt the Japanese cooking show Iron Chef for American television (the first being UPN’s Iron Chef USA, which starred William Shatner and was not well received). Brown served as expert commentator, a modified version of the role played by Dr. Yukio Hattori in the original broadcast. When the show became a series, Brown began acting as a play-by-play announcer, with Kevin Brauch serving as a cooking reporter. Brown also served as host for all five seasons of spin-off The Next Iron Chef.

Feasting
on Asphalt Brown’s third series, Feasting on Asphalt, explores the history of food in motion. Brown and his crew cycled across the United States on motorcycles in a four-part miniseries about the history of road food. Brown samples food along the way. He includes a “food story” segment documenting 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 picked up for a second run, titled Feasting on Asphalt 2: The River Run, in 2007. Six episodes were filmed in April and May 2007. episodes trace the majority of the length of the Mississippi River through Brown’s travels. The second set of episodes began airing on Food Network on August 4, 2007.

The third season uses the title Feasting on Waves and features Brown traveling the Caribbean Sea by boat in search of local cuisine.

Cutthroat Kitchen
In 2013, Brown began hosting the Cutthroat Kitchen cooking competition series on the Food Network. In each episode, four chefs are each awarded $25,000 to bid on items that can be used to interfere with 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 their unspent money as the day’s prize. The series premiered on August 11, 2013.

LIVRES D’ALTON BROWN

  • I’m Just Here For The Food: Food + Heat = Cooking (ISBN 1-58479-083-0, 2002)
  • Alton Brown’s Equipment for Your Kitchen (ISBN 1-58479-296-5, 2003)
  • I’m Just Here For The Food: A Kitchen User’s Handbook (ISBN 1-58479-298-1, 2003)
  • I’m Just Here For The Food: Notes From The Cook (ISBN 1-58479-299-X, 2003)
  • I’m Just Here For More Food: Food × Mixing + Heat = Cooking (ISBN 1-58479-341-4, 2004)
  • I’m Just Here For The Food: Version 2.0 (ISBN 1-58479-559-X, 2006)
  • Feasting on 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 Last Years (ISBN 1-58479-903-X, 2011)
  • EveryDayCook (ISBN 978-1-101-88571-0, 2016)

FACEBOOK ALTON BROWN

TWITTER D’ALTON BROWN

ALTON BROWN ON INSTAGRAM

SPECTACLE D’ALTON BROWN

Brown served as a mentor on Season 8 of The Next Food Network Star alongside Bobby Flay and Giada De Laurentiis. In Season 8, each mentor selected and mentored a team of five finalists. Team Alton runner-up Justin Warner was the Season 8 winner; however, Brown will not produce Warner’s show.

Brown appeared on the Travel Channel’s The Layover with Anthony Bourdain which focused 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’ on 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 visiting 46 cities through March 2014. The show includes stand-up comedy, talk shows, a multimedia conference, music live and “extreme” food experimentation. After a hiatus of several months, while Brown worked on her 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 television show Chopped in a five-episode 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.

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Brown has done commercial work for General Electric (GE) products, including five infomercials touting the benefits of GE refrigerators, washers and dryers, water purifiers, Trivection ovens and dishwashers. The infomercials are produced in the Good Eats style, using unusual camera angles, informative text, props, visual aids, scientific explanations and the same delivery method. These infomercials are distributed to wholesale distributors of fixtures/plumbing fixtures.

Brown also helped GE develop a new type of oven. He was first called in by GE to help their engineers learn more about the effects of heat on food; which became an active cooperation to develop GE’s Trivection oven.

Brown has also promoted Dannon yogurt, Welch’s toothpaste, Shun Colgate knives and Heifer International. In 2010, he endorsed 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 The Alton Brown cast. In this podcast, Brown reviews recent food news, takes 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 Brown’s other areas of interest, including male style, music production and recording, and various aspects of acting and cinematography.

So far it has featured talks with culinary luminaries such as Justin Warner, Hugh Acheson, Alex Guarnaschelli, Bobby Flay and Keith Schroder. Guests also included menswear maven Sid Mashburn and apparel manufacturing team Adam Schoenberg and Cory Rosenberg; producer Jim Milan and soundman Patrick Beldin of “The Edible Inevitable Tour” and actor Bart Hansard, who has played several characters on Good Eats.

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