Quotes About Culinary

Right now, a defiant, young, creative generation of Mexican chefs like Eduardo are performing some of the most exciting new cooking anywhere on earth—a mixing of the very old and traditional, with the very new

In Mexico City, as in any enlightened culture, street food is king.

Out of this world. Best tortilla ever. There's not even any pork in it.

And when you buy a non-stick, treat it nice. Never wash it. Simply wipe it clean after each use, and don't use metal in it, use a wooden spoon or ceramic or non-metallic spatula to flip or toss whatever you're cooking in it. You don't want to scratch the surface.

Call me crazy, call me idealistic, but you know what I believe? I believe that when you're making hamburger for human consumption, you should at no time deem it necessary or desirable to treat its ingredients in ammonia. Or any cleaning product, for that matter. I don't think that's asking a lot—and I don't ask a lot for my fellow burger-eaters.

Así como antes la equitación, el tiro con arco y el don de lenguas se consideraban artes «masculinas» fundamentales, de adquisición imprescindible para todo aspirante a caballero, así debería contemplarse el arte de la cocina.

Most of the professionals I know have for years been retiring their Wusthofs and replacing them with the lightweight, easy-to-sharpen and relatively inexpensive vanadium steel Global knives, a very good Japanese product which has — in addition to its many other fine qualities — the added attraction

I knew about that like I knew about the physical forces at play in the kitchen: gravity, decay, coagulation, fermentation, emulsification, oxidization, reduction, caramelization.

it won't be easy to prepare the vegetarian dishes." "Why?" asked Pilgrim. "Oil, salt, soy sauce, and vinegar," replied Sha Monk, "none of these can be found here.

Inevitably, a story about Soviet food is a chronicle of longing, of unrequited desire. So what happens when some of your most intense culinary memories involve foods you hadn't actually tasted? Memories of imaginings, of received histories; feverish collective yearning produced by seventy years of geopolitical isolation and scarcity...

Do you think that woman really means to make us a soufflé? Here is certainly a soufflé dish, and eggs and cheese—

Mrs. Dudley," the doctor said, putting down his fork, "an admirable soufflé.

It's nothing to sneeze at—a soup made out of gizzards

we'll start right in on the knishes, or the kreplach, or the knaidlach, or the varnishkes, or the pirogen, or the blintzes.

it was a brave man who ate the first oyster

By seven o'clock I've thrown away one lot of burned filo cases, baked another four, topped them with strawberries, and finished with heated-up apricot jam. I've pan-fried the vegetable shreds in olive oil and garlic till they're soft. I've blanched my French beans. I've put the sea bream in the oven. I've also taken more than a few sips of vermouth meant for the coulis, but that's neither here nor there

Samantha, cooking isn't about writing down. It's about tasting. Feeling. Touching. Smelling.

Just something I rustled up earlier." I wink at him. "As we Cordon Bleu chefs do." Nathaniel carves the chicken with an

Garlic is the catsup of intellectuals.

Dinner theater is anti-culture.

Karen Hess, the editor, is this country's culinary conscience

Originally, Fannie Farmer used 1/3 cup of sugar. This amount has crept up over the years, even though apples get sweeter and sweeter: 1/2 cup should be plenty.

Raspberry Sorbet with Capers

Then you panic because you've never known the difference between a sweet potato and a yam and both are on the counter, and if you start making a yam pie you'll never hear the end of it.