Quotes About Culinary

If you eat broccoli steamed or boiled, it's not very exciting, but you can roast it with things like turmeric and make it amazing. It's all about how you cook something and what you pair it with.

Never crowd a pan with too many mushrooms. They give off an enormous amount of moisture. And there's nothing worse than a braised mushroom, other than a lot of braised mushrooms.

Not a brussel sprouts fan? Try them shredded and fried in a pan with bacon - no one can say 'no' to them then.

I would experiment with porridge - make porridge pancakes, fry porridge - and so friends started calling me 'Porridge.' But I got to feel that I was becoming a character, a work of fiction, in a sense.

I consider myself a pancake connoisseur, because of all the pancakes I've eaten around the world. I've been everywhere in Europe, I've eaten everywhere.

Now the look of the book dictates the sale. In my day you could still buy a good cookbook in paperback with no pictures at all. I doubt if that would sell today. But those books were much used: they lived in the kitchen and got splattered with custard and gravy.

In 1981, we opened Felidia, and the newspapers, the city papers, the big timers came, and I got invited on the 'Today Show' and so on. A lot of food luminaries would come to Felidia - Julia Child, James Beard, they all came.

Delhi is definitely a foodie's paradise.

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

I truly think you can get a great meal in most cities around the world now. I credit the internet for making it possible for a kid in Iowa to see what a great chef in Paris is doing and emulate it.

At Eleven Madison Park, instead of brioche or chocolates, we give our guests a jar of breakfast granola as a gift at the end of a meal. We also make savory granolas.

'Kitchen Wars' makes 'MasterChef' look like a walk in the park!

We have the only cookbook in the world that has partial differential equations in it.

I used to throw cooking parties in university. Everyone would come over - sometimes you'd just do a mac and cheese, but if you do that better than everyone else, you can get people to come to you.

Going to Goa was a rite of passage for me, because it's where I learnt that you could mix fish with really strong flavours.

Miss Child is never bashful with butter.

In London, you can visit, in a way, every part of the globe within the span of a few streets. It's truly amazing and, whatever your mood, you're sure to find something to your taste.

I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit.

Being a true foodie, I love visiting new food joints as well as treating my taste buds to pyaaz ki kachori and ghewar.

In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects the intersection of food and travel.

Food was always important in my family, but I didn't think of it as a vocation until a later point in life.

In the restaurant it's much more serious.

Food is a part of life. People are foodies and love to shop for food.

I'm pretty awesome at making salad dressings.