Quotes About Culinary

I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.

Ive never gone to culinary school, but I do love cooking.

I have a zillion bottles of hot sauce. I love Trader Joe's jalapeno. The whole right side of my fridge is filled with hot sauce.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

I love to cook. I spend weekends reading cookbooks - it's really my relaxation.

I love to cook. But I'm a bit rubbish. I tend to start something and then dip into a book or have a conversation and come back and everything's burnt.

I hate to cook and love to eat.

I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.

Literally, I just love food and I like going to dinner with big groups of people so you can try everything.

My wife and I both love cooking - I am an advanced male - so we argue about who gets to rustle up dinner.

I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

I love to cook. But I have some food allergies, so I have to contend with those.

Wil ate without enthusiasm. His bacon tasted like nothing. Like a dead animal, fried. His eggs, aborted chickens.

One of the many advantages of having a boyfriend who is half French is that his culinary repertoire extends beyond mac and cheese. Plus, there's the kissing.

I'm already fantasizing about the Chinese food IO'm going to order in. Moo shu chicken with hoisn sauce. Maybe I'll even eat it in the bathtub.

beef ragout, a bubbling and airy cheese soufflé, luscious and crispy roast chickens, mashed potatoes that had little pools of melted butter.

Food, Ninette said into the silence, is a kind of art. Like all arts, it can be simple. or it can be complex, but one always knows when the artist who created it is great. And great art deserves respect and attention. She smiled. It goes without saying that our hostess is an artist in her own kitchen. Everything she makes is a as perfect as it can be.

He studied a roll, weighing it in his hand. It seemed awfully heavy. As good as the food had been so far, it didn't seem likely that it was underbaked, but he was not in the mood to choke down raw dough. He nibbled it dubiously, then bit into it with a great deal more enthusiasm when it proved to have sausage baked into the middle of it.

The chicken is a little dry and/or you've ruined my life.

wind cake: a cake in which egg yolks are beaten in water until foamy, then egg whites are beaten until stiff and folded into the batter.

Souffles don't deserve their reputation as potential disasters.

Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.

Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.

I'm sick of the foodies who need every morsel that goes into their mouth to be a Picasso painting, a Giacometti sculpture, a Proust novel, evoking the world with each crumb.