Quotes About Culinary

I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.

If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.

If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven.

I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaved Parmesan.

Hef is boring to cook for. He likes a total of four main dishes: fried chicken, pot roast, pork roast and pork chop sandwich!

I'm a total foodie.

And what else could we have come here for, except to sense these tiny victories? Not the big victories that crush and kill the victor. Not the wars and civil ructions, but the saving grace of a Hollandaise sauce that has escaped all the possibilities of culinary disaster and is being spread like a yellow prayer on a plump cod steak - victoriously.

This, my children," Alistair said proudly, "was barbecue pork." Dan rapped his fingers against the latch. "Been out in the sun for a long time.

When a customer receives a dish, they get food and design at the same time.

I'm not a foodie; I'm an eatie. I don't have anything against foodies. I just don't have the time or the interest to do that much research.

cookbooks, I found, are intended for people with time to cook - and, surprisingly often, for people who already know how to cook.

'The chef on duty will constantly point out the time, name the next project, and finish with 'push!' The entire team then calls it back. It is a simple one, but it gives me goosebumps every time.

Every time you use the word 'healthy, ' you lose. The key is to make yummy, delicious food that happens to be healthy.

All I ever wanted to do was to make food accessible to everyone to show that you can make mistakes - I do all the time - but it doesn't matter.

Food to me, in one word, is 'creativity' or 'expression.' It's simply, 'This is who I am at this point in time, and this is what I want to cook for you.'

My father opened a restaurant. It's so amazing... it's so freaking delicious, but I'm telling you I gain five pounds every time I go in there.

Bad cooking is responsible for more trouble at sea than all other things put together.

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.

How come when you mix water and flour together you get glue...and then you add eggs and sugar and you get cake? Where does the glue go?

No one could have prepared for me BBQ on pizza. I mean, both are great. But together? It was incredible.

I don't think there are any footsteps to be walked in. No one else has taken things that you can buy at the grocery store and put them together. I hope that I have a career as long as Julia Child.

The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome

On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to aid the tsunami and earthquake victims.