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"My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes."
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"I was 32 when I started cooking; up until then, I just ate."

"Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth."

"I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants."

"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."

"Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on."

"I'm a homebody, I'd rather be in the kitchen cooking than hanging out in a bar."
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"I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him."
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"I can't talk about anything or write about anything if I don't understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding."
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