Quotes About Culinary

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.

Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

You can do anything with beer that you can do with wine. Beer is great for basting or marinating meat and fish.

Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.

I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.

I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine sauce or in beer with paprika.

I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine... and curry... and cheeses.

The year 2014 was a big year for my taste buds. They really stepped up their game. Like, I got into red wine, coffee and sushi for the first time. Well done, George.

I'm like a teenage boy - I eat like one and know as much cooking as one. Neither do I bake, and I can always be counted on to bring the wine to a pot luck.

If I'm not tasting wine and food... I'm thinking about wine and food. If I'm not thinking about wine and food... I'm writing about wine and food.

I'm a big fan of Jamie Oliver, and I've got all of his books. His recipe for peas with white wine and bacon is one of my favourites.

I love my food and wine; I have tried my hand at being a chef and failed miserably.

I find that most home cooks don't get vinegars. They're misunderstood, mostly due to the factory-made red wine vinegar that everyone commonly cooks with... that, and the giant gallon of white distilled vinegar that we all use, mostly to clean and disinfect things!

I have a glass of wine. Red. Generally when I'm cooking.

Everybody tries so hard to pair wines with Indian food, and it has never been a natural marriage.

I'm a health nut, but when I eat, I go hard. I'm a Buffalo wing magnet, a sandwich fanatic, a cheesesteak guy. But I'll only get a cheesesteak in Philadelphia. No one else does it right.

I'm a Buffalo wing magnet, a sandwich fanatic, a cheesesteak guy. But I'll only get a cheesesteak in Philadelphia. No one else does it right.

Normally, the path is you get mentored by a chef and they take you under their wing and then they help you open a restaurant. But that path doesnt exist for most people of color.

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating.

My food is about texture and technique.

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.