Quotes from Anthony Bourdain

It was a protein rush to the cortex, a clean, three-ingredient high, eaten with the hands. Could anything be better than that?

Life was clearly a cruel joke. A place with no guarantees, built on a foundation of false assumptions if not outright untruths. You think everything's going okay… Then they shoot your fucking dog.

You know, I'll tell you honestly: if you like food and you haven't come here to eat, you're really missing the fucking boat. This is world-class food; this is world-class wine; this is world-class cheese. The next big thing is Croatia. If you haven't been here, you're a fucking idiot. I'm an idiot.

while banks and lawyers and government agencies would still be bending Marvin over a sawhorse and probing rudely for assets.

When I die, I want to come back as a Mexican, a Poblano, a fucking grown-up.

How did the age-old equation that poor equals thin and rich equals fat change so that now our working poor are huge and slow-moving and only the wealthy can afford the personal trainers, liposuction, and extended spa treatments required, it seems, to be thin?

Orwell's Down and Out in Paris and London is invaluable. As is Nicolas Freleng's The Kitchen, David Blum's Flash in the Pan, the Batterberrys' fine account of American restaurant history, On the Town in New York, and Joseph Mitchell's Up in the Old Hotel.

Customers should understand that what they are paying for, in any restaurant situation, is not just what's on the plate—but everything that's not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound.

You see a lot of this ailment — perfectly reasonable, even shrewd businessmen, hitting their fifties, suddenly writing checks with their cock. And they are not entirely misguided in this; they probably will get laid. The restaurant business does have somewhat relaxed mores about casual sex, and there are a number of amiably round-heeled waitresses, most of them hopelessly untalented aspiring actresses for whom sexual congress with older, less attractive guys is not entirely unfamiliar.

Life without stock is barely worth living, and you will never attain demi-glace without

like slicing bread, thick-skinned tomatoes and so on — but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks.

Try arguing the virtues of Nello on chowhound.com, or a similar online meeting ground for knowledgeable food nerds, and prepare to get pilloried.

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system - and it is profoundly upsetting if another cook or, God forbid, a waiter - disturbs your precisely and carefully laid-out system.

The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong.

And I've long believed that good food, good eating is all about risk.

Because I know, I think, how it happened. One sells one's soul in increments, slowly, over time. First, it's a simple travel show ('Good for the book!'). Next thing you know, you're getting dry-humped by an ex-wrestler on the Spice Channel. I

The menu selections for my brother and me expanded somewhat, to include steak-frites and steak hache (hamburger).

once you embark on a career dictated by the need for immediate cash flow, it never gets any easier to get off the treadmill.

I talk about these mysterious forces all the time with my chef cronies. Nothing illustrates them more than the Last Meal Game. You're getting into the electric chair tomorrow morning. They're gonna strap you down, turn up the juice and fry your ass until your eyes sizzle and pop like McNuggets. You've got one meal left. What are you having for dinner? When playing this game with chefs - and we're talking good chefs here- the answers are invariable simple ones.

A mama's boy, loner, intellectual, voracious reader and gourmand, Dimitri was a man of esoteric skills and appetites: a gambler, philosopher, gardener, fly-fisherman, fluent in Russian and German as well as having an amazing command of English. He loved antiquated phrases, dry sarcasm, military jargon, regional dialect, and the New York Times crossword puzzle — to which he was hopelessly addicted.

I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me.

The tone of the repartee was familiar, as was the subject matter, a strangely comfortable background music to most of my waking hours over the last two decades or so - and I realised that, my God... I've been listening to the same conversation for twenty-five years!

The whole system is designed for uniformity and ease—under worst-case-scenario circumstances