Quotes About Culinary

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

I love baking.

I think what we have at Atelier Crenn, which I think is good, is that the basics are very traditional.

I need to open a restaurant, a big soul food restaurant in Beijing!

I like to go out for dinner in Belfast with my friends, I like to work on the house. I like working on music.

You thought you knew what food was, you thought it was elemental. You forgot how much restaurant there was in restaurant food and how much home was in homemade.

Just how destructive does a culinary preference have to be before we decide to eat something else? If contributing to the suffering of billions of animals that live miserable lives and (quite often) die in horrific ways isn't motivating, what would be? If being the number one contributor to the most serious threat facing the planet (global warming) isn't enough, what is? And if you are tempted to put off these questions of conscience, to say not now, then when?

Just how destructive does a culinary preference have to be before we decide to eat something else? If contributing to the suffering of billions of animals that live miserable lives and (quite often) die in horrific ways isn't motivating, what would be? If being the number one contributor to the most serious threat facing the planet (global warming) isn't enough, what is? And if you are tempted to put off these questions of conscience, to say not now, then when?

TV guy and sometimes cooker Gordon Ramsay can get pretty macho with baby animals when doing publicity for something he's selling, but you'll never see a puppy peeking out of one of his pots. And though he once said he'd electrocute his children if they became vegetarian, I wonder what his response would be if they poached the family pooch.

If a lump of soot falls into the soup and you cannot conveniently get it out, scum it well, and it will give the soup a high French taste.

Hanna coarsely grated a chunk of Parmigiano Reggiano as Ray put the finishing touches on a pasta dish, a combination of oven-roasted parsnips, bacon, and heavy cream mixed with al dente farfalle.

But the Americans ruin everything with cheese. They make it out of animal milk. Americans put it on everything—on their eggs at breakfast, on their noodles, they melt it on ground meat. They say Americans smell like butter, but no, it is cheese. With heat, it becomes an orange liquid.

But they also confuse two distinct occupations: cooks and chefs. Cooks do it at home for love. Chefs do it in public for money. Dinner parties are karaoke cheffery. There

A lobster bisque ought to be the crowning glory of the potager. And this one was excellent. Silky as a gigolo's compliment and fishy as a chancellor's promise.

The steam-borne smells of root and muscle, allium and brassica, saffron, thyme, turmeric, allspice, nutmeg and cinnamon, caramelised sugar, brandy and sour vinegar, duck thighs and salmon scales curl and emulsify into gobbets that dribble into nubbed stalactites on its galvanised yawn.

The master cooks were entitled to all the salmon tails and the heads of porpoises, pigs, lambs, and kids, and shared (with the sergeant of the acatery) the skins and tallow from all the oxen presented to the king and queen.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

It's my nature to be happy, and food is something I'm passionate about.

For me, cooking is the only way I know how to show my love. That's why I am so passionate about food. It's such a love language.

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.

I wasn't a great cook, but I was a passionate one.