Quotes About Culinary

I believe in red meat. I've often said: red meat and gin.

I opened the school's booklet, found the recipes from the examination — oeufs mollets with sauce béarnaise, côtelettes de veau en surprise and crème renversée au caramel — and whipped them all up in a cold, clean fury. Then I ate them.

The German birds didn't taste as good as their French cousins, nor did the frozen Dutch chickens we bought in the local supermarkets. The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.

I was in pure, flavorful heaven at the Cordon Bleu.

Ooh, those lovely roasted, buttery French chickens, they were so good and chickeny!

sole à la normande

tender escargots bobbing in garlicky butter were one of my happiest discoveries!

If it weren't for Julia Child, I might never have moved past brown rice and tofu. Worse, I might still be afraid of being less than perfect.

the servantless American cook who enjoyed producing something wonderful to eat—would feel the same way.

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

The more you know, the more you can create. There's no end to imagination in the kitchen.

You don't spring into good cooking naked. You have to have some training. You have to learn how to eat.

Hugo planned a five-course meal: smoked duck, oyster stew, roast beef with mashed yams, a salad of apples with beets and blue cheese, then chocolate banana cream pie. Rich, rich, and richer still. Ben made pitchers of martinis and set aside thirty-five bottles of a tried-and-true Napa cabernet, pure purple velvet, and an Oregonian pinot gris, grassy and effervescent.

On Thursday, the sandwiches Greenie made were pork tenderloins with chipotle mustard, the soup a puree of beets and pears with Beaujolais wine and dill. For dessert, she made lemon wafers, rosewater marshmallows, and Amazon cake powdered with cocoa. Ray said, eyeing her preparations that morning. Fancy schmancy. That soup looks like something we'd serve to folks from the White House. Greenie said simply, Thank you.

Et combien faut-il de ces petites garces pour faire 2,5kg à votre avis? Je vais vous le dire : il en faut 300, c'est-à-dire, une fois coupées, 600 morceaux baignant dans leur jus, des pépins à ôter 600 fois à la pointe du couteau, avec l'inquiétude d'en oublier.

Everyone knows there are foods that are sexy to eat. What they don't talk about so much is foods that are sexy to make.

The crunch of the mustard-spiked crust somehow brings the unctuous smooth richness of the liver into sharp relief. It's like the silky soul of steak. You have to close your eyes, let the meat melt on your tongue, into your corpuscles.

These are the times when we aficionados of the gas stove know we are on the side of God.

Somewhere along the way, I discovered that in the physical act of cooking, especially something complex or plain old hard to handle, dwelled unsuspected reservoirs of arousal both gastronomic and sexual.

This woman, this Chef has the ability to transform a dinner into a kind of love affair, a love affair that makes no distinction between the bodily appetite and the spiritual appetite.

Neither of them minded because it didn't really matter. Gamma was an aggressively terrible cook. She resented recipes. She was openly hostile toward spices. Like a feral cat, she instinctively bristled against any domestication

Think of the man who first tried German sausage.

I am utterly against those confused Olios, into which men put almost all kinds of meats and Roots.

A man that can cook you a proper meal that is like a weekday meal - which I think cannot be better than in the form of a roast chicken - that's the greatest.