Quotes About Culinary

Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.

Good intentions are not enough. They've never put an onion in the soup yet.

Isn't corn like a meat or something?

All I ever wanted to do was to make food accessible to everyone to show that you can make mistakes - I do all the time - but it doesn't matter.

What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!

If you are a human being, it's in your DNA to want bacon.

The lamb melted on my tongue, and when I swallowed, it left little fireworks in its wake, a burst of citrus and chili and garlic and what seemed a dozen more subtle tastes as well.

Mrs. Bright cut another slice of the rich, dark cake. It was Mindy's fourth, counting dessert at home. But Mrs. Bright's layer cakes were, Mindy felt sure, the best in the world. Where else did you find the layers of icing almost as thick as the layers of cake?

The rice had gone clear, so he threw in a handful of currants and another of pine nuts, a lump of sugar, and a big pinch of salt. He took down a jar from the shelf and helped himself to a spoonful of oily tomato paste, which he mixed into a tea glass of water. He drained the glass into the rice, with a hiss and a plume of steam. He added a pinch of dried mint and ground some pepper into the pot and stirred the rice, then clamped on a lid and

Nouilles et fromage en casserole," Parks answered. Claudia showed interest. "I'll have some, please. Sounds like something special." Parks served. Claudia looked down at her plate, looked up at me and moaned, "Why, it's nothing but macaroni and cheese.

There are only four great arts: music, painting, sculpture, and ornamental pastry - architecture being the least banal derivative of the latter.

I barely eat cake now. The one I'm sending you, make a hole on the top with a knitting needle and pour a glass of whiskey into it to keep it moist.

She did not know what people of other nations ate, and did not care. For Italian food was the best.

Salt can cook food

If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.

Chefs get sucked into the trap of 'fine dining' because some guides make it central to their ratings system and because some customers have been trained to focus their expectations on the trappings and not on the food. It's all a gigantic waste of energy.

The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.

I'm a good cook, and I look at something like 'Iron Chef' and think, 'It's a good thing I already know how to cook' - because I would never think I could do it if I watched these shows.

I've been fascinated by the world ever since I read 'Kitchen Confidential' by Anthony Bourdain. I've watched 'Top Chef' and watched interviews with chefs on 'Charlie Rose'... I thought they're really intriguing characters, and they really encapsulate that tension between vision and commerce, art and commerce.

Lidia Bastianich, sorry, but kind of boring. I mean, I love Lidia, but you can fall asleep watching her. And Mario Batali? I love Mario to death... but he's not romantic or sensual. Those are the things I bring to the table.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I loved the minute I realized I was good at cooking. Like, I had a moment - I made a roasted chicken, and I remember watching people's faces as they ate it, and I thought at that time, 'Oh, I am good at this.'

I love watching people enjoying food. It's very relaxing for me to cook.

Never be tempted by water. The water tap should be sealed at lunchtime. If, for example, a sauce goes wrong, adding water doesn't help at all; one only achieves a taste of dishwater.