A Quote by Alton Brown
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
Related Quotes
I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.
I love jerk chicken. I could literally eat it every single day of my life. I also like curry goat, rice and peas, and ackee and saltfish. For some reason, no one ever taught me how to cook, though. They've always cooked for me!
I was a greasy short-order cook. I just liked being greasy! That was a real departure for me.
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.
You have got me walking up and down all day under those trees, saying to me over and over again, "Solitude, solitude." And You have turned around and thrown the world in my lap. You have told me, "Leave all things and follow me," and then You have tied half of New York to my foot like a ball and chain. You have got me kneeling behind that pillar with my mind making a noise like a bank. Is that contemplation?
I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
As I write each new Thorne novel, I'm determined that whatever is happening plot-wise, a new layer of the onion will be peeled away and reveal something about Thorne that is surprising to me as much as anyone else. If I can remain interested in the character, then hopefully the reader will stay interested, too.
Reading has always brought me pure joy. I read to encounter new worlds and new ways of looking at the world. I read to enlarge my horizons, to gain wisdom, to experience beauty, to understand myself better, and for the pure wonderment of it all. I read and marvel over how writers use language in ways I never thought of. I read for company, and for escape. Because I am incurably interested in the lives of other people, both friends and strangers, I read to meet myriad folks and enter their lives- for me, a way of vanquishing the “otherness” we all experience.
I have loved to cook since I was a child in my mother's kitchen. If I don't have time to cook, I'll just read a cookbook.
I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.
We [me,Maggie Smith and Natasha Richardson ] rehearsed [Suddenly, Last Summer] like a play for a month, and then we shot it over the course of... I believe it was 10 days. All live, basically. Long, uninterrupted takes. And for me, a lot of it is me going head to head with Maggie Smith. And anybody who's ever had that opportunity never forgets it! It's a real career highlight, and it was everything I ever thought it would be, and more.
I'd like to learn how to cook. I've hauled around this big, old, heavy Martha Stewart cookbook in my suitcase to Cape Cod, L.A., Paris. I don't know what possessed me.
The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.
I never have really become accustomed to the 'John.' Nobody ever really calls me John... I've always been Duke or Marion or John Wayne. It's a name that goes well together, and it's like one word - John Wayne.
I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.
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