Quotes About Culinary

When I was 11, I made truffle risotto for my family for Christmas dinner.

For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.

My fantasy is to have a restaurant where there are no written menus, but where you just ask people, What are you in the mood for? Fish? Meat? White wine?

Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.

I never cooked at home - my father was the chef.

To keep up as good a cuisine as your father.

I always ask at once, 'Do you drink?' and if she says 'No,' I bow politely and say I am sorry but I fear she will not suit. All good cooks drink.

Life is too short to miss out on the beautiful things like a double cheeseburger.

Being trusted to cook the dinner...this should be good.

He has made allowances for the difficulty of digesting sauces, for gastric trouble, but he has made no allowance for the effect of reading Shakespeare.

Perhaps without my always being fully conscious of it, the dishes continued to evolve, moving always toward a simpler, clearer expression of their primary flavors, and toward a steadily diminishing dependence on cooking fat.

and the differences between rolling pasta by hand versus with a machine.

Oh, that's lovely wrist action you've got there. Fancy coming into the larder with me and earning yourself five woodbines?

The sauce vierge: cup olive oil 2 tablespoons lemon juice 1 teaspoon coriander seeds, crushed 8 basil leaves, cut into fine julienne strips 2 tomatoes, peeled, seeded and diced

tête de veau en tortue

Rice," the Italians say, "is born in water and dies in wine.

First you took beeffat chopped with sheep's stomachs and cows' udders, soaked them in milk, and suspended the mixture in water and potash, at blood heat.

NEVER TRUST A MAN WHO DOESN'T COOK

For cooking always choose a "pie pumpkin" or "sugar pumpkin." They have much better flavor than those giant pumpkins you turn into a jack-o-lantern.

The idea is to make the ingredients sing, not a grand opera, but a jolly chanson.

If you are surprised at the number of our maladies, count our cooks.

The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill.

Noodles are not only amusing but delicious.

Everything you see I owe to spaghetti.