Quotes About Culinary

Unlike food mills, stand mixers, or even the humble potato masher or whisk, the potato ricer breaks down a potato into a smooth and fluffy mash while only rupturing the cells once as they pass through the perforated base.

Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.

New York City has fantastic restaurants and, unlike London, a lot of the best restaurants are relatively cheap.

Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.

I grew up in the Fifties and Sixties and remember how unpleasant all kinds of food could be then.

I am the most unselfish chef in Britain today.

My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!

I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.

I had to train myself to like spicy foods as I got older because they weren't a part of my upbringing at all.

I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.

I can cook, but I also want everything to look beautiful on the plate - then I get upset when people eat it. Everyone just tears through it, and that makes me sad. It's not a rewarding experience for me to cook.

In Italy, they add work and life on to food and wine.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.

Oysters are supposed to enhance your sexual performance, but they don't work for me. Maybe I put them on too soon.

One of my good buddies is Steve Hutchinson. He used to play for the Vikings, and he's also been on 'Triple-D.'

My mother really would make these dreadful concoctions. She really prided herself on something called 'Everything Stew,' where she would take everything in the refrigerator, all the leftovers, and put them all together.

There are people who have rabbit stew still, it's quite a dish!

I am guilty of buying way too many gadgets - way too many! And though I try to keep things nice and orderly, sometimes I get distracted and stick saucepans where the stockpots should go.

There is no right way to go on an edible journey. You can never tell what is going to be great, so you have to try everything. If you become doctrinaire about sticking to lowbrow foods or epicurean delights, your just being an extremist, and it won't do you any good.

You eat a lot of goat stomach when you're in North Africa. You eat whatever's put in front of you. I am a big proponent of that.

Learn to cook. The way to someone's heart is through their stomach, whether for a friend or a significant other.

I love stone crabs. And I love popcorn.

I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.

My mother was an awful cook, an exceptionally awful kosher cook, but I stayed kosher until I got to college, even though I'd long stopped believing in God.