Quotes About Culinary

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.

Stockholm's a wonderful city if you love food - it's spectacular.

I try everything in moderation, but listen, if I'm at some great Italian restaurant and they bring out the wonderful bread and butter, I'm the first one to dive in the basket.

My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant.

A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a ton of things that you can use a blowtorch for, in browning a steak or touching up the browning of a chicken or making creme brulee.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.

For me, shaping and sharpening knives is the perfect mix of a day of metal and woodwork, and seriously scratches my lifelong itch to make something with my own two hands - be it squid-and-veggie ramen or the fiberglass finish on a surfboard.

I haven't thought too much about the word 'foodie,' but I definitely lie closer to the 'I just need to eat a thing to fuel myself' end of the spectrum. It's not quite a hobby. I don't feel a need to try all the newest restaurants.

EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!

I have never baked. I have cooked thousands of meals big and small, but I have never cooked a cookie. I have never roasted a cake, or a pie.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

I am a transporter of the Italian culture - culinary culture, family culture - because I love it, I thrive in it, and I think it's the right way.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper.

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

Thus have you the way of making Conserves, the way of keeping of them is in Earthen pots.

I can't cook. I don't have the right brain for it, somehow. I can't walk into a room and tidy it up. I get distracted. I pick up one thing and I start looking at it. And my cooking is truly heinous.

I don't like the term 'dinner as theater,' because that implies something thespian that I don't want to tie into this, but there are plenty of times that people go out to dinner because they want to have an experience. There are, however, probably many more times that people go out to eat because it's 7 o'clock and it's time to eat.

You bring people together with food. You connect them and tie the fabric of society together through food.

The cook was a good cook, as cooks go; and as cooks go, she went.

As infinite as the world's ingredients and flavors may seem, a great starting point for learning about them is a simple principle: What grows together, goes together.

Love food and I love to eat.