Quotes About Culinary

There should be a burnished tablet let into the ground on the spot where some courageous man first ate Stilton cheese, and survived.

Men would eat horse droppings, if ye served them wi' butter.

You beat the liver out of a goose to get a pâté; you pound the muscles of a man's cardia to get a philosopher.

Man is an animal that cooks his victuals.

I do love a man who can cook.

Really, Channing," remonstrated Alexia, "did you have to eat the man's dog? I am convinced you will experience terrible indigestion.

Like the whale who swallowed Jonah, we have engulfed all national dishes known to civilized man and made them in delight, if not in name our own.

The man is a common murderer. A common murderer, possible, but a very uncommon cook.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

It doesn't take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen.

I've read hundreds of cookbooks. For my money, they are the bird.

I would like to find a stew that will give me heartburn immediately, instead of at three o clock in the morning.

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

I wanna open a Jamaican/Irish/Spanish small plate breakfast restaurant and call it Tapas the Morning to Ja.

I always knew that food and wine were vital, with my mother being Italian and a good cook.

Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.

My mother was French Protestant, and my father was Italian Catholic, and their union was an excess of God, guilt and sauce.

The winner is the chef who takes the same ingredients as everyone else and produces the best results.

And don't forget music - music in the kitchen is an essential ingredient!

I love to mix things up and create new dishes in the kitchen. I love cooking shrimp scampi and having a glass of Pinot Grigio while listening to music.

In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.

I like to cook with the philosophy of using great ingredients and not altering them too much.

How can you govern a country which has 246 varieties of cheese?

Variety is a positive requisite even in the character of our food.