Quotes About Culinary

I've been accused of having very long ingredient lists, and I guess there's some truth in that.

In baking, cooks need to understand ingredient ratios.

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

I don't believe I dislike any ingredient.

I can taste and everything. I can taste every little ingredient in food.

Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

Every Frenchie has inherited their own way of making ratatouille, usually just as maman used to make. Well, my mum never made one, so I consider that my licence to make mine as I please.

I come from a line of women who can bake, so I think I've inherited a bit of family knowledge.

The chef can be very innovative, but the decision is made by the customer.

There's no insects in American cuisine? Not one? I don't think there are. That's so sad.

I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.

When I was growing up, Chef Charlie Trotter inspired me a lot.

The inspiring thing is that people are often more experimental with their desserts than other courses. It allows me to be more creative and excite people.

Beer is such an integral part of the Indian culture.

'Molto Mario' was the show that sparked my entire interest in cooking.

The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.

Some of the oddest foods I've encountered are 'American' foods represented internationally.

You know how to cook steak?" he asked, his voice warming slightly. "Light a match under it. If it doesn't kick, it's dead and done.

am a gentleman of the highest order, well educated, a fine chef, and utterly charming. I am not cute.

There's bound to be a job for a good cook somewhere. There aren't that many of us about, you know,' she informed them seriously.

Martha had never trusted skinny cooks.

duchess potatoes