Quotes About Culinary

But don't blame me for the food. My wife knows a hundred and one ways to incinerate a cow, and as far as I can tell she's still experimenting.

This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled.

He was a bold man that first ate an oyster.

I only like food without color, like potatoes, bread, and pasta.

You don't become a chef to become famous.

There is great food in Vegas.

I don't follow the food trends.

Oh, I ate a frog late in the evening

Our kitchens are filled with ghosts. You may not see them, but you could not cook as you do without their ingenuity: the potters who first enabled us to boil and stew; the knife forgers; the resourceful engineers who designed the first refrigerators; the pioneers of gas and electric ovens; the scale makers; the inventors of eggbeaters and peelers.

Here's a quick translation: spork = a spoon with added tines; splayd = a knife, fork, and spoon in one, consisting of a tined spoon with a sharpened edge; knork = a fork with the cutting power of a knife; spife = a spoon with a knife on the end (an example would be the plastic green kiwi spoons sold in kitchenware shops); sporf = an all-purpose term for any hybrid of spoon, fork, and knife.

Japan has somehow managed to achieve the ideal attitude to eating: an obsession with culinary pleasure that is actually conductive to health.

The concept of "delicious" was born in Japan in 1908 when a chemist called Ikeda discovered a "fifth taste" called umami that was neither bitter nor salty nor sweet nor sour but something more wonderful and compelling than any of these.

Noodles arrived in Japan with Buddhist monks from China in the Middle Ages, but until the twentieth century they tended to be made from buckwheat, or a mix of wheat and rice.

excuse my squeamishness about the gooey whites of soft-boiled eggs.

Taste is identity.

Goat curry and a female librarian, that's what I'm in the mood for.

These sprouts are uneatable,' complained Lord Pallot. 'Why are sprouts always uneatable? Why do they plant them, pick them, cook them, and serve them if they are going to be uneatable? What, in other words, is the point of Brussels sprouts?

I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.

Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.

People who have come to appreciate well-sourced and well-cooked food refuse to pay too much for food that they wouldn't want to pay anything for.

I regard Chinese seafood cookery as among the best in the world.

Australians do love a good food festival. From regional gems like The Taste of Tasmania to Margaret River Gourmet Escape, diehard eaters have a litany of opportunities to revel in Australia's great produce and chow down on food made by some of the brightest culinary talent from here and abroad.

In Tijuana, because there's such a mix and match of people and regions and we're a newer city and everyone comes from some place else, I think we're just given permission to play with our food.

I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.