Quotes About Culinary

A lot of cookbooks also have incredible food writing, even though I feel like a lot of cookbook authors don't necessarily identify with being writers.

I love to cook like a mad man. If I could do it all over again? I would be a NBA basketball player.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

I have always considered desserts to be of equal importance to the savory food.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

I think baking is an incredible thing; cooking in general is an incredible thing.

I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.

For the first two years I was married, I thought the only flavor was charcoal.

The scotch egg is such a Scottish food. It's as though a great Scottish chef said "I need a tasty snack. Let's take an egg... and wrap it in meat! Makes it a bit harder".

And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven't yet worked out that a pair of knitting needles is no way to capture food?

A recipe is only an introduction. It is the beginning of your relationship with the dish.

The rich diversity of the cuisine in Nashville is something that I'm incredibly proud of, and I think Tansuo will find a worthy place in Music City's culinary landscape.

When I was at Babbo, I was covered in scars and scabs and burned bits - melted hair, ribbed burns I got reaching across the top of a hot skillet... I sliced off the tip of my finger. I cleaved my forehead - a deep, ugly wound. Luckily, it regenerated.

I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'

I was quite shy. I found my way, I suppose, with food. It's a confidence builder. How else in life do you get that opportunity for someone to say to you, 'Wow, that's really great'? You put food in front of someone and, 'Ahhh, I really enjoyed that!' It's a lift.

Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman's mustard.

The great thing about discovering all the food treasures that Box Hill has to offer is that most of them are packed into an area small enough to wrap your arms around.

I can't really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.

I've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I'm happy to invest some time. It's worth it just to see a friend take her first bite and understand, finally, that a flour tortilla is meant to be an essential component, not just a lackluster wrapper.

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

Writing and cookery are just two different means of communication.

You always had an eye for the fellow with a decent helping of sausage and hard-boiled eggs.

He shook his ladle overhead as if summoning the wrath of angel chefs among the stars.