Quotes of All Topics . Occasions . Authors
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
I'm a pretty decent writer. It comes easy to me. I don't agonize over sentences. I write like I talk. I try to make them good books.
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.
Silly trends don't last long. A lot of this nonsense that pops up, I don't even really pay attention because it'll be gone in a flash.
The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.
When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues learning, and am good at.
Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.
I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take.
[George] Orwell's essays. It's got it all. Great writing, a worldview that I find interesting and useful, and most of it timelessly true.
I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
My daughter takes pride in showing up with stuff that other kids envy or are freaked out by, so I send her to school with grilled octopus.
The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
I eat strategically. If I know I'm having a big Chinese banquet tomorrow, I'm not eating a big dinner tonight, and I'm not having breakfast.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.
There's always this assumption that you're going to get everything right immediately. And any professional understands that that's just not so.
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.
There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
I'm always secretly the most pleased when a show just really, really looks good and when my camera guys are really happy with the images they got.
The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it. It shouldn't need a recipe.
I’m always secretly the most pleased when a show just really, really looks good and when my camera guys are really happy with the images they got.
The celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a good thing.
If you go to working class, and working poor areas of America, the food sources that are relegated to them are generally limited to unhealthy ones.
My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize those things a little bit differently.
My daughter always behaved in restaurants. And if she didn't, she's going out. I mean, one of the parents is going to take her outside. Immediately.
Where once they used to say, 'Cocaine is God's way of saying you have too much money' - now, maybe EDM is. Come ye lords and princelings of douchedom.
Venezuela is another place I'd like very much to go, which is proving very difficult. I have not been there to make a show and I'd like to, very much.
I think that if all kids aspire to reach a point where they could feed themselves and a few of their friends, this would be good for the world surely.
When you're training for jiu-jitsu, particularly if you're training for a competition, you have to be pretty prescribed in the variety of what you eat.
Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be.
I listen a lot to how people speak. I've read a great many good books in my life. I had some excellent English teachers. Surely, those things were helpful.
I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.
If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.
If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
I admire people who do things that are interesting to them, who don't have a strategy or a master plan or have a brand - I don't care about any of those things.
I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.
Regret is something you’ve got to just live with, you can’t drink it away. You can’t run away from it. You can’t trick yourself out of it. You’ve just got to own it.
I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.
I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good; sometimes it really hurts and is embarrassing.
I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.
I'm of a generation that romanticizes and maybe even over-romanticized things that were painful, that hurt others. I feel that. But I don't know if I have any regrets.
I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.