Quotes About Culinary

she instructs Rose to put the mousse over some hot water, to keep it warm for her own 'luncheon'. It's

Especially when she thought it was chicken.

'Shkoff' is to eat. 'Shkiaff' is to slap. Like, 'Gettouttahere I'm gonna give you a couple of shkiaffs ' or, 'Forget presentation, just shkiaff the food onto the plate.'

You know, we don't have any decorative sprigs of rosemary we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

Hey, Frenchie!" Sage poked his head out the door, the sun hitting the brown of his hair to reveal hidden strands of red. "Did you bring any baguettes?" "Why don't you go season something, Herb?

I'm cool enough to have moved from iceberg lettuce to romaine. I wasn't cool enough for field greens, which I kind of think might be weeds that some chef somewhere is having a huge belly laugh over—sort of like the Emperor's new clothes.

Put on bibs, shake the lobster for the camera, tickle its swimmerets, remove and crack the claw, dip and eat. Cut open the stomach, taste tomalley and roe, remove body meat, dip, and eat. Suck and nibble on legs and tail flaps.

Chef Danny O'Shea had truly outdone himself. In addition to the two types of salmon, and the foie gras brioches, of which Sally had just taken a second, there were artichoke bottoms filled with chervil-laced lobster, potato gaufrettes slathered with creme fraiche and topped with caviar, and wedges of hot fingerling potatoes coated with melted cheese and sprinkled with crumbled bacon. Carefully trimmed vegetable crudités garnished the platter of appetizers.

Serving delicious food in its most delicious state." Cooking is as simple as that.

The meal she served was unlike any I had encountered in Vienna, or anywhere else: red seaweed garnished with pickled radishes; black rice noodles and spotted mushrooms boiled in wine, grilled squid stuffed with flying fish roe; and yellow cherries sauteed in butter. The hot bread was laced with cinnamon and paprika. The goat cheese was coated with thyme honey.

Great food needed more than chefs; it needed gourmet diners.

It is an inescapable fact that the Great British Pudding is made of flour and water. In other words, our sweet culinary heritage is based on little more than glue. Sure, our puddings are sweetened with jam, or currants, or treacle, or syrup, or honey, or chocolate, or apples, but at their heart and soul is glue – something that cannot be said for a French crème brulée or an Italian tiramisu, or even a New York cheesecake.

It is the deep, salty stickiness of food that intrigues me more than any other quality.

Food has been my career, my hobby, and, it must be said, my escape.

Nichts ist so nützlich und vielseitig wie ein kaltes Brathühnchen.

A brush of green olive paste is worth pursuing.

I don't believe you can ever really cook unless you love eating.

I put the kitch into kitchen.

They are bought by some rascal of a cook whom a Frenchman has taught how to skin a tomcat and then serve it up as hare.

I tell you straight that I would not eat such nastiness, even had I made it myself. Sugar a frog as much as you like, but never shall it pass MY lips. Nor would I swallow an oyster, for I know only too well what an oyster may resemble. But have some mutton, friend Chichikov. It is shoulder of mutton, and very different stuff from the mutton which they cook in noble kitchens — mutton which has been kicking about the market-place four days or more.

Il quitta la rue Mercière, l'estomac calé, satisfait d'avoir rempli sa mission. Arrivé sur la place des Célestins, à quelques pas de l'hôtel, il lâcha un rot caverneux, libérant u petit nuage de vapeur parfumé à l'oignon qui s'envola dans la fraîcheur de la nuit.

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.

Food that's good for you should taste good!

Parsley is gharsley.