Quotes About Culinary

If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.

Look, taste is clearly the crudest of our senses: this is scientifically, objectively factual. It is less nuanced. Eyesight is extraordinary - hearing, touch. I find people who devote their whole lives to taste a little strange.

In a world where so much happens through computer screens, making a meal by hand, touching the raw materials, feeling your way through a recipe, tasting, adjusting, engaging all the senses, can be a soothing release.

No matter how tough the meat may be, it's going to be tender if you slice it thin enough.

What makes me laugh is 'Masterchef,' with that ridiculous thing they always say, 'cooking doesn't get any tougher than this!.'

Since 1890, the Tour d'Argent's basic recipe hasn't changed. If you find yourself at the restaurant tomorrow, you will eat duck in the confidence that it was what someone ate a hundred years ago. You will eat it in the expectation that someone else will be served it a hundred years from now.

We have breathtaking state and national parks, flourishing adventure tourism and culinary scenes and the world's best horses. And of course bourbon.

My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

When you cook under pressure you trade perfection.

I really like having someone who knows about food and what goes well together make a meal for me.

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.

My travels and everything that I do where travel has inspired and influenced not only the cooking that I do but also the restaurants that I create.

If you could eat portions of pine trees, you could eliminate corn in many ways.

Under no circumstances trust a lean cook.

What are you cooking this night, wife?" One of the crepes picked that moment to dislodge itself from the ceiling. It landed at her feet with a plop as if on cue. "Crepes." She kept a straight face and tried to look like this was the normal way to make crepes.

I hated to hound the guy at the sausage table, but I wanted to learn the difference between saucisson à l'âne, donkey sausage, and saucisson du taureau, bull sausage. That donkey stuff tastes, well, just a little different.

My contention is that cooks who add foreign ingredients to chutneys do so to hide their own ineptitude.

The three great stumbling blocks in a girl's education… homard a l'Américaine, a boiled egg, and asparagus.

A good cook can produce a good dish from any old scrawnbag of a chook.

I love dessert. I can't be guilty about it because I have to taste everything. I experiment.

I love cooking and baking.

I used to love Danish. My father used to make a Boston cream pie. You never see that anymore.