Quotes About Culinary

Some of the best fiction writers got their start writing airline menus.

I had my first bowl of gazpacho when I was fifteen in Spain, and the impression it made was a lasting one.

One year I was given a birthday present I'll never forget - a cooking lesson from Jamie Oliver.

Garlic bread - it's the future, I've tasted it.

to "set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world.

I am not a glutton, I am an explorer of food

I will not eat oysters. I want my food dead. Not sick. Not wounded. Dead.

I cook with wine, sometimes I even add it to the food.

I will not be impressed with technology until I can download food from the internet.

I've never cooked. I can't do much more in the kitchen than make a cup of tea and some toast.

Tacheen is a domed medley of baked saffron rice and chicken, forming the shape of a cathedral ceiling. On first glance, the dish looks curiously like 'chelow', plain steamed rice; it is only after slicing through its center that the layers of fortitude are exposed; first buttered rice and almonds, then fried chicken and sautéed spinach, the yogurt binding them into a brotherhood of delicious play. 'Tacheen.

I've looked as hard as I can look but never ever seen a cook; I saw a person who combined ingredients on which we dined

The inventor of soda crackers has a place in hell.

Across many parts of the Western world, salt and pepper shakers take up a prominent space on kitchen and dining room tables. As everyone knows, most are uniform in appearance: three pinprick holes on the saltshaker, and a single one atop the pepper. If you live in Asia, however, the number of holes is reversed, with three on the pepper shaker and one on the saltshaker, thanks to the popularity of pepper in Asian countries and the cultural preference for soy sauce. This

peeled cucumber, one red and one yellow pepper and a half kilo of ripe plum tomatoes went into the blender with five tablespoons of olive oil, two glasses of Bergerac Sec white wine and a glass of water. He added salt, pepper, three well-chopped cloves of garlic

As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything.

Beck nodded. 'Dig in. Best food you'll ever eat.' She took her first bite and savoured the warm

There is no love sincerer than the love of food.

There is no sincerer love than the love of food.

After the buffet dinner of seafood gumbo, snow crab claws, oysters Bienville, crawfish étouffée, and creole jambalaya

yet,' said Helene, mixing and dressing the salad.

Though working in the kitchen is soothing, I'm glad I don't have to cook all the time. Then it would be work.

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

Gazpacho Coarsely chop 5 large plum tomatoes, 1 red pepper, 1 small onion, and 1/2 of a seedless cucumber. Add to the vegetables 1/2 cup red wine vinegar, 2 teaspoons fresh lemon juice, 1/2 cup extra virgin olive oil, and 1 1/4 cups tomato juice and mix well. Season with a pinch of cayenne pepper, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh dill. Serves six.