Alton Brown
Alton Brown
Alton Crawford Brownis an American television personality, food show presenter, author, actor, and cinematographer. He is the creator and host of the Food Network television show Good Eats, host of the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America, Cutthroat Kitchen and Camp Cutthroat. Brown is also the author of several books on food and cooking...
NationalityAmerican
ProfessionChef
Date of Birth30 July 1962
CityLos Angeles, CA
CountryUnited States of America
It's not perfect by any means, but I do think I wrote a pretty good argument for it being better than shoving your hand over the fire.
In the end the French chef that nearly killed me became one of my best friends, and she could never quite understand how that happened.
It ain't what you got, it's what you know and do with what you got, ... The difference between a cook and a chef is understanding what's going on.
The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
My feeling has always been that Good Eats would have never happened had it been left to a committee.
Well, Food Network has complete control, since they own everything. But the way I like to put it is this: If you don't like Good Eats, it's my fault.
The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
There are no bad foods, only bad food habits.
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
The only unitasker allowed in my kitchen is a fire extinguisher.
Good service can save a bad meal, but there is no level of food that can save bad service.
Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.