A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? — Alton Crawford Brown
Culinary tradition is not always based on fact. Sometimes it’s based on history, on habits that come — Alton Crawford Brown
I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone — Alton Crawford Brown
A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. — Alton Crawford Brown
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. — Alton Crawford Brown
I am a filmmaker. That is all I’ve ever been. You know, martin scorsese makes films about the mob. — Alton Crawford Brown
Enough people have now mentioned bill nye the science guy to me that I now desperately avoid it all costs. — Alton Crawford Brown
For me, it was kind of like going into the military or something. And anybody – any male – who has ever worked — Alton Crawford Brown
Although I don’t take myself very seriously, I do take my work extraordinarily seriously. — Alton Crawford Brown
Basting is evil. Basting does nothing for the meat. Why? skin. Skin is designed to keep stuff out of the bird — Alton Crawford Brown
I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. — Alton Crawford Brown
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. — Alton Crawford Brown
I know people that could serve me canned tuna and saltine crackers and have me feel more at home at — Alton Crawford Brown
I like television. I still believe that television is the most powerful form of communication on earth — Alton Crawford Brown
I love to have battles of the wits with people that can dish fast and dirty – and it leads to problems occasionally — Alton Crawford Brown
I have nothing but sympathy for the people who are forced to work with me. I’m better now at picking — Alton Crawford Brown
I only really fake it anymore with sommeliers who are being really snotty to me and I don’t — Alton Crawford Brown
I kept thinking, ‘somebody has to make a food show that is actually educational and entertaining at the same time… — Alton Crawford Brown
I think a lot of food shows, especially when we started ‘good eats’ back in the late ’90s, they were still really about food. — Alton Crawford Brown
I think in the end there are only 20 or 30 tenets of basic cooking. It’s going at perhaps the same — Alton Crawford Brown
I’m a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn’t — Alton Crawford Brown
I’m an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages — Alton Crawford Brown
I’m going from doing all of the work to having to delegate the work – which is almost harder for me — Alton Crawford Brown
If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings — Alton Crawford Brown
Jeff smith was the julia child of my generation. When his television show, ‘the frugal gourmet,’ — Alton Crawford Brown
Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how — Alton Crawford Brown
Molecular gastronomy is not bad… but without sound, basic culinary technique, it is useless. — Alton Crawford Brown
I say grace. I’m a big believer in grace. I happen to believe in a God that made all the food and — Alton Crawford Brown
My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak — Alton Crawford Brown
My feeling has always been that ‘good eats’ would have never happened had it been left to a committee. — Alton Crawford Brown
