Quotes About Culinary

Know why certain foods, such as truffles, are expensive. It's not because they taste best.

Add anchovies to almost anything, in moderation, and it will taste better.

I can go into a restaurant; I might have to go a few times, taste something, love it and figure out exactly what is in there, and go home and duplicate it.

On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.

If you can't taste an ingredient, you have to ask yourself why it is there.

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs that inspired me. The culture of the varieties of food that I tasted as a child inspired me to be a cook.

I reluctantly soldiered on to the raccoon. It actually would have tasted quite good had I not had the image of a raccoon rummaging through the garbage stuck in my head.

I've eaten ice cream from all over the world, but until you've tasted Graham's from Geneva, Illinois, you haven't had ice cream at all.

The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.

The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.

We have to get out there and explain that imperfect tastes just as good.

Any idea's a great idea as long as it tastes great.

For me, 'Jewishness' manifests within my humor, slang, cynicism, culinary tastes, and the spirit of generosity ingrained in me.

I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

I make a lot of soups, and I love stews. My mother's a big foodie. She went to culinary school in New Orleans and has an oyster-artichoke soup recipe that has no cream in it but it tastes so creamy.

I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.

I think I was eight or nine when I had my first long-form tasting menu.

By the time a meal I'm preparing rolls around, I'm usually so full from tasting that I'm not hungry any more.

My daily diet consists of basically anything I think looks tasty, whether that's pizza, sushi, burgers, quesadillas. I like everything.

My mother taught me how to make Boston baked beans. People always buy pork and beans, but my mother will make them from scratch, because she learned as a bride and there's an art to it.

Growing up, my mom had a catering business. I used to help her pretty early on and loved doing it. My mom is an amazing cook, and she helped me cultivate a love for food. She taught me that food can be beautiful. We eat not just for survival, but we survive to eat. It's part of who I am.

One thing my mom taught me was that when you're making deviled eggs, flip the eggs over the night before. They've been sitting in the carton as they're transported, so the yolks settle on bottom. If you flip them, then the yolks aren't skewed to one side.

When it comes to cakes and puddings, savouries, bread and tea cakes, the English cannot be surpassed.