Quotes of All Topics . Occasions . Authors
I want to give people a basic education, and to help them think for themselves when it comes to food.
Some heat, some spice and plenty of citrus are the building blocks of many north African fish dishes.
It's about children cooking themselves, growing themselves. When kids grow it and cook it they eat it.
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.
I'm probably a bit romantic about it, but I think we humans miss having contact with fire. We need it.
The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.
My, I get so depressed after a poor meal; that's why I can never stay in England for more than a week.
When we're filming, I sometimes look into the camera and wonder who's out there, who will be watching.
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.
It's key to know which essential foods will keep you going and help your body recover after hard work.
I don't like to waste anything. Any food left over from the night before is always eaten the next day.
We're not choosing the art, the art is choosing us. The pieces are choosing the walls where they hang.
If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.
Like my father before me, I'm a very passionate person, with boundless energy and tremedous willpower.
My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
Don't play safe. Cook outside of your comfort zone, otherwise you're just going to do the same things.
One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.
One thing I always say is being a great chef today is not enough - you have to be a great businessman.
New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.
It's around the table and in the preparation of food that we learn about ourselves and about the world.
I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
The Congo was the most difficult shoot of my life but was also maybe the greatest adventure of my life.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.
When you're eating something and your palate tells you what's missing, that's when you start combining.
Where is the stretch? Where is the perfect fit? Where does it make sense? You have to be a Baryshnikov.
Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.
Without food, we cannot survive, and that is why issues that affect the food industry are so important.
For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.
Swimming keeps me fit and flexible, and it helps that I have a large pool at my house in Beverly Hills.
I don't want to spend my life not having good food going into my pie hole. That hole was made for pies.
Change doesn’t happen overnight. It starts with the desire, then one small step in the right direction.
I came literally to the table with a wealth of knowledge by simply understanding how food should taste.
Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
We have to bring children into a new relationship to food that connects them to culture and agriculture.
I want every child in America to eat a nutritious, delicious, sustainably sourced school lunch for free.
I eat meat, but no meat that isn't pastured is acceptable, and we probably need to eat a whole lot less.
When you find a waiter who is a waiter and not an actor, writer, musician or poet, you've found a jewel.
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.