Quotes of All Topics . Occasions . Authors
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.
When you don't have much money, cooking can be incredibly reassuring. You feel like you're doing meaningful work.
I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen.
Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.
You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.
I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."
I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'
I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.
Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.
I don't eat a lot of anything. A little bit of everything, but not a lot of everything. Small meals all day long.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
In the harrowing aftermath of Haiti's earthquake, one of the greatest needs became desperately clear: safe water.
The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
When you cook it should be an act of love. To put a frozen bag in the microwave for your child is an act of hate.
Today's food trucks are far from cheap eats on wheels, there are some seriously gourmet offerings on four wheels.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.
For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.
I'm not afraid to look like a big, hairy, smelly, foreign devil in Tokyo, though I do my best not to, I really do.
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.
I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.
I truly feel that food is a celebration of life. It's the most important, most valuable gift that God gave humans.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking.
Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
I can represent my culture while helping not only the Chinese-American community, but also the community at large.
I eat mostly vegetarian. I love meat, but I think it should be enjoyed on occasion - like cheesecake or blackouts.
When you've got a great business going, you go open another and take the risk of losing the whole thing. It's fun!
Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.
I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away.
If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
Eating together was a big part of my upbringing and a tradition we keep daily amongst the amazing team at Milk Bar.
For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.
Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics.
Nose-to-tail eating is not a bloodlust, testosterone-fueled offal hunt. It's common sense, and it's all good stuff.
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
I can't just sit all day on the couch and expect the weight to come off. My goals are my new focus instead of food.