Quotes About Culinary

It's a fairly recent thing but I've become very fond of making drinks myself.

The new 'Joy' was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America's new love for big flavors. Yay!

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

The culinary world is a fascinating place that has been influenced over the centuries by culture, religion, fashion, war, art, science and, more recently, globalisation.

I have my great grandmother's recipe for black beans, all the way from Cuba, and I know how to make those. I'm actually pretty good at it now. But my first time, the beans actually exploded in the pot, so I had black beans just dripping from the ceiling - which is actually a dream come true for most Cubans. It was a nightmare to clean.

What could be a better recipe than mixing fashion and food?

Food is art and science. So, you take something out, you have to work with the recipe to make sure that you're providing delicious food with cleaner labels.

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

The best thing is when you make something up, and then someone asks for the recipe.

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.

To me, my recipes are priceless.

I am actually a very good cook (if I may say so myself). I just don't know that many recipes.

I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.

My family is usually the first guinea pigs to try out my new recipes.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

I know who in the family is a great cook. I know where the great recipes are.

I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

I love food and I love ingredients and I love reading recipes. It's just a great pleasure.

I don't copy recipes without trying them out. I don't reprint without trying them again.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.

Everyone's past is locked up in their recipes - the past of an individual and the past of a nation as well.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.