I thought I'd love to be a gardener because I grew up with a vegetable garden and I love being close to the Earth and growing things. At my home in L.A., I have a great garden and I grow all kinds of things. I even have a worm farm! The worms help cr...
I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time...
Believe it or not, the first spark for everything I've done today came down to me meeting one person in college who changed my life. A student named Anthony Adams who lived across the hall from me in our freshman dorm showed me what it meant to be an...
A lot of foreign people say, when asking about eating habits, 'What is your guilty pleasure?' I have no guilt. Whatever I do, I enjoy and it's the point. I think if you start to feel guilty about it, that's a problem. So, no guilty pleasures. I have ...
I was just doing bits and pieces of acting in the U.K. I'd been in the film 'Breaking and Entering' - Anthony Minghella gave me my start and I miss him dearly. Then I made the trip out to L.A., during one of their pilot seasons, which was when they w...
You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it i...
Previous generations used to eat locally out of necessity. Without options like flash-freezing and worldwide export services, communities had to rely on local farms for all of their meals. In many ways, this was beneficial. People ate fresh, seasonal...
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness ...
Most people who came here came for economic reasons or sometimes for religious or political reasons. I didn't have any of this. I came here, I liked it, I stayed. So I'm a pure American - even more than people who are born here - because I did it by ...
In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip...
Jimmy Conway: [Tommy has shot Spider] I'm fucking kidding with you; you fucking shoot the guy? Henry Hill: He's dead. Tommy DeVito: I'm a good shot, what do you want from me? I'm a good shot. Anthony Stabile: How could you miss at this distance?
Mary: And that's him with Pete Olsen. Mike and Pete were... [embarassed] Philomena: That's alright, Mary. I know Anthony was a gay homosexual. And we've met Marcia, who I believe was his beard. Is that right, Martin? Martin Sixsmith: Yes, that's, tha...
I'm never going to write a book like Anthony Sher did, you know, 'The Broadcaster Prepares.' I'm only talking to myself. I'd have liked to be a writer, or a journalist, but if things don't come easy to me I don't do them. I think if you're always thi...
No worst, there is none. Pitched past pitch of grief, More pangs will, schooled at forepangs, wilder wring. Comforter, where, where is your comforting? Mary, mother of us, where is your relief? My cries heave, herds-long; huddle in a main, a chief- w...
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in m...
There was a time-a lonely, lonely time-when salads were a pale and limp affair, relegated to the side of your plate, practically weeping. I think those dark days were also known as the '80s. -p.11
Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a h...
I do not think anyone can read the letters which passed between Clarke and [Anthony] Collins without admitting that Collins, who writes with wonderful Power and closeness of reasoning, has by far the best of the argument, so far as the possible mater...
One of my early childhood memories was my grandmother always having a bowl of Nestle chocolate bars at her house. My sister and I would argue over who could eat the chocolate bars. Looking back, I don't know why we just didn't share. We could have sp...
We have scholars galore, and kings and emperors, and statesmen and military leaders, and artists in profusion, and inventors, discoverers, explorers - but where are the great lovers? After a moment's reflection one is back to Abelard and Heloise, or ...
I don't think I have one particular favourite writer. I have many whose works I will always buy or reread - Muriel Spark, Anthony Powell, Robert Louis Stevenson, Ruth Rendell, James Ellroy, William McIlvanney, Kate Atkinson, John Burnside, Louise Wel...
