Quotes About Culinary

When I cook, my brain stops completely.

Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.

A recipe is a story that ends with a good meal.

I've eaten a lot of strange things. I've eaten something called a razor clam. They just call it that because it likes like the old-school razors in the old-school barber shops. I can't even think of some of the things I've tried.

Ewan McGregor and I ate a lot of strange things on our motorcycle journey around the world, but the strangest had to be a meal we had in Mongolia.

As chef Mehdi Chellaoui says, "I use lemon like I use salt." Mario Batali would agree: if something is missing, it's probably acid.

Herbs? Herbs are from the leaves and stems of plants. Spices, on the other hand, are from the root, bark, and seeds.

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is." And: "Good cooking is no mystery. You don't need years of culinary training, or rare and costly foodstuffs, or an encyclopedic knowledge of world cuisines. You need only your own five senses.

book Culinary Artistry, Andrew Dornenburg and Karen Page provide

Last, play with foodpairing.be, which is based on the Volatile Compounds in Food (VCF) database. The objective is to start thinking about how to mix and match foods based on similar characteristics.

A) You should taste the food as you go, which a surprisingly small number of people do; and B) salt and olive oil actually are cheating and they're secret weapons and they always work." Audiogon

The Silver Spoon, the best-selling Italian cookbook of the last 50 years.

You guarantee a good meal by picking the recipes well, not by following recipes well.

CHICKEN HIGADO PÂTÉ

SHORTHAND Sauté 1 onion, 1T oil till soft; + ½lb ground chicken, 1T oil till brown, + 1lb liver, 2T H2O 6min. Blend meat, 2T pan juices, 4 anchovies, 4 cloves garlic, 4T ghee. Chill.

I can't deliver lines, but I can talk about food all night long.

I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.

In New York, I'll walk down the street and someone will say, 'Nice show ' and that's it. If I'm at a food festival, it's open season.

Recipes tell you nothing. Learning techniques is the key.

Think about cuisine: Most probably, your great-grandparents never encountered a market offering Chinese dumplings, Bombay lime pickle, lemongrass curry, tiramisu, and gnocci, but these foods are now an integral part of the modern world.

Calamari isn't too bad. That's what I thought cuttlefish was gonna be that. I've eaten octopus and eel and shark and sea urchin before, and - and those are good.

If you're feeling adventurous, grill up some marinated octopus. It's so healthy.

My job on that first day, like for most green cooks, was official kitchen gofer. Whatever any other cook needed doing, I did it.

I make jam, and oh my God, it is so delicious.