Quotes About Culinary

I prefer eating to cooking.

Anybody that comes in, a new person is supposed to spend six months downstairs in the basement doing prep work. I didn't. I got on the line right away.

Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

My wife and I like to cook, so we actually prepare our own meals often and can hold our own in the kitchen.

People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

Even when I make pizza, I make it from the scratch and prepare the dough.

Great cooking favors the prepared hands.

To have a basic ingredient that can be prepared a million different ways is a beautiful thing.

I like to cook as much as I love to eat, and I will eat pretty much anything if it's prepared well!

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

Preparing foods from other Jewish communities is broadening. It's interesting to sample the foods of other Jewish communities and see what they developed.

I always say I'm more of a food writer than a TV presenter, because that's what I'm trained in, that's what I spend most of my year doing. TV is about performance and I've never had any training.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

I'm very honest about my food background; I've never tried to pretend like I was a chef.

I will tell you, I'm a lousy cook, but I think I'm a pretty good judge of a good meal.

I've always said I'm pretty good at making mashed potato. I'm a good masher.

'MasterChef' is pretty good.

Fettuccine Alfredo is dangerous for your health.

On the whole, I rather disapprove of cookbooks, except for the literary ones, like Elizabeth David's.

I started cooking when I was growing up in Hyderabad, and I was already pretty decent when I was around seven years old.

I actually surprised myself because I discovered that I am a pretty decent cook.

Writing about food is my default.

The way to entice people into cooking is to cook delicious things.

When I'm able to eat cheap and delicious food, like ramen and beef bowls, I can't stop but to think, 'Ah, what a great era I was born in.'