Quotes of All Topics . Occasions . Authors
I have this obsession with pea pods. They're just really nice to look at. They can be perfect.
Nothing could be lovelier than running across the Golden Gate Bridge in the middle of the fog.
A lot of people believe that when you are Buddhist, you are the Dalai Lama. I'm certainly not.
A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.
Focus on your customers and make that restaurant synonymous to where you are in terms of area.
It was not easy with a newborn, asking your wife to give up the family home and your security.
Italian food really reflects the people. It reflects like a prism that fragments into regions.
I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.
I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.
I think being famous is more of a hindrance, a constraint, than just letting yourself be free.
Many chefs are either technically or artistically better than me, but I know my food has soul.
You can have diabetes and have a piece of cake. You cannot have diabetes and eat a whole cake.
Yes, a business should thrive, but it shouldn't thrive at the expense of everyone else losing.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
People are not hungry because we dont produce enough. People are hungry for political reasons.
I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
If I weren't involved with food, I'd be working in architecture. Design is that critical to me.
For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.
If somebody crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.
If somebody crafts an interesting tweet that'll lead me to their blog, I'm going to their blog.
Set yourself up for success from the very beginning and then focus on maintaining that success.
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
New York in spring and autumn is absolutely beautiful, but the winter is absolutely depressing.
You've got to live life to the fullest. You just enjoy every beautiful thing there is to enjoy.
Holidays - any holiday - are such a great opportunity to focus on bringing the family together.
My family's journey is something I am very proud of - in front of me, behind me and every part.
I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
I came to understand that the words executive and corporate never belong next to the word chef.
You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
I've been accused of having very long ingredient lists, and I guess there's some truth in that.
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
Success is seldom permanent, and failure is seldom fatal. The important thing is to keep trying.
It's been about a week without alcohol of any kind. I'm enjoying my new, clean-living lifestyle.
Rice is the best, the most nutritive and unquestionably the most widespread staple in the world.
Cooking is a subject you can never know enough about. There is always something new to discover.
I always tell people a clean cooking area is a clean mind which is available for the creativity.
When people around me are getting rattled, I may just close my eyes and do a breathing exercise.
I make a huge batch of cinnamon buns on Christmas Eve and bake them off early Christmas morning.
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.
My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.