Quotes About Culinary

I love taking pictures of food.

I think careful cooking is love, don't you?

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

Those are known as "oil-cured," "brine-cured," "water-cured," or "dry-salted" olives.

Ik nodig je uit voor een viergangenalibi.

Your mother's recipe for fish heads and rice, no matter how celebrated in her village of origin, doesn't cut it in these days of grapefruit foam and Scotch/tobacco ice-cream.

Most of my Spanish vocabulary consists of phrases like I didn't know that car was stolen, or I was home watching TV during the shooting, or That's not blood, it's molé sauce.

Escola de Culinária Sabor e Arte… — Repetiu: — Sabor e Arte… — Baixou a voz, o bigodinho roçando a orelha da moça: — Ah!, quero saborear-te… — não apenas um trocadilho de mau gosto mas também franco aviso de suas intenções, deslavada plataforma, claro programa de namoro.

In Mexico we have a word for sushi: bait.

I come from a family where gravy is considered a beverage.

At that moment I felt truly sorry for him. He might be a big, tough alien with a super fast spaceship, but he was living on snake sandwiches, and he'd never had cheese or chocolate which are like two of the holy trinity of foods as far as I'm concerned. (Wine is the third, in case you are interested.)

I have a real passion for food - I love to cook for my family and friends and relish any opportunity to entertain.

I rely way too much on Seamless, and I really need to learn how to feed myself.

I love how restaurants work. The energy, the pace, and the idea of working under budgetary restraints reminds me a lot of sets.

As anyone who even remotely knows me, I will eat chicken with some chicken, and maybe more chicken. Chicken done any which way, basically.

When you have a few cake formulas and filling ideas in your repertoire, you will find that it's pretty much an assembly job - you can mix and match a different way every time.

When I make a recipe for the first time and it's fabulous, I know I'm in trouble because I don't know exactly what I did, and I can't replicate it.

I would never try to make ketchup from scratch. Or Dijon mustard, for that matter. These condiments, and plenty of others, are hard to improve upon and even harder to reproduce in a home kitchen.

The thing that people have said over and over again, especially people who don't cook, is, 'I watch your show, the food makes me hungry, and I think I can make that.' That's exciting because we've heard that a lot of people watch cooking shows but don't make the food.

I really enjoy making dinner for my kids and my husband - chopping ginger and marinating the tofu.

In the kitchen at work I try not eat all day long but sometimes you can't help it. You've just got to taste seven different ice creams and sorbets, or make sure the seasoning is right on a dish.

It was quite a challenge to make people eat crab ice cream.

I do really good banana bread. And I make a chocolate cake with fudge icing that's bloody delicious.

Cheese steaks are the gastronomic icons of this ethnic city.