Quotes About Culinary

I had learned from my mother's many letters that Mycroft had invented a method for sending pizzas by fax

He belonged to the new breed of male epicureans who viewed cooking as a competitive sport, and pursued it with the same avidity that others had for fly-fishing or golf, with the attendant fetishization of the associated gadgetry and equipment. He

Happiness requires three things, a good bank account, a good cook, and good digestion.

I'd never met a man I would rather spend time with. I loved him for all sorts of reasons: He cooked without recipes;

I would work as a cook, get a little money, then open another restaurant.

A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.

Being a chef would be too much hard work.

Once, in Lisbon, I tried my best to work the phone book in a way that would assuage a longing [Alice and I] had for certain Chinese dishes . . . .

I told the caterer I'd work for nothing if he'd teach me about catering. I lasted one week full-time. It was exhausting.

When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

One thing that's hard for me to resist is street food. I know it is the unhealthiest option, but even with all the oil, nothing can beat tikkis.

Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!

To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.

I had a lot of female role models around me as a kid, but my aunt Marcela Rodriguez was the strongest. When she was only 26, she opened Artes Culinarias Internacionales, one of the first culinary schools in Baja. She started with six students and built up to 800.

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

And you know, I hate to admit this, but I don't always think in terms of Shakespeare. When I eat, I do. When I'm at a restaurant, I'll think, 'Hmm, what would Macbeth have ordered?'

My mum originally taught me to cook.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

I ate ostrich. I'm not very proud of it. I was going through a very experimental period and probably during foot and mouth. It was exquisite, but I felt very guilty.

Delhi's food is just outstanding.

I use my Le Creuset dutch oven for everything you can think of. I even fry eggs in it.

But I munched on it anyway, taking the chance of getting food poisoning since it was the only sustenance we had left, as we moved toward the fortress. Luckily I didn't get sick, and of course, thinking about actual culinary delights immediately gave me the idea of making a restaurant in Minecraft that specialized in Minecrafty dishes that I could construct once we got out of here.

Master of Cake?