Quotes About Culinary

I enjoy experimenting with food and dish out innovative food items as well.

Cheese and jam are really nice. Cheese and apple as well. Cheese and grapes are good.

When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

Seattle is the place where you can really find any kind of food, especially Japanese food.

Myself, Eric Wareheim, and Jason Woliner decided to start a Food Club where the three of us go to restaurants with a couple of other people. The three of us are the captains of the Food Club, so we have to wear the captains' hats.

I am not Jewish, but I think that America invented nothing so fine as deli food.

Sephardic Jews were always known as good cooks.

In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints.

Children and fried food; the more you make, the better they come out.

fundamental Italian cookery rule that less is more!

ORIGINAL RECIPE: To make pursses or Cremitaries Take a little mary, small raysons, and Dates, let the stones bee taken away, these being beaten together in a Morter, season it with Ginger, Sinemon, and Sugar, then put it in a fine paste, and bake them or fry them, so done in the serving of them cast blaunch powder upon them. THE GOOD HUSWIFES JEWELL, 1587 Individual Meat Pies

A curious fact surfaces in reading these Elizabethan cookbooks. The English did not thicken their sauces with flour. According to some scholars, it was actually a French chef, François Pierre de la Varenne, who first used that method in his 1661 cookbook, Le Cuisinier François. The English chefs of the time clearly shunned La Varenne's method of thickening, and it does not enter into English cookery books for at least fifty years.

The original recipe calls for "periwinkles," the snail-like mollusk. Taking poetic and culinary license, I chose to reinterpret this ingredient as the flower.

Does a 'beefsteak' derive it's terminology name from the habit of complaining too often?

Perényi had found in the garden everything from sexual politics and class struggle to culinary fashion and, particularly relevant to me, ecological insight. The garden in other words, was better approached as an arena than a refuge. --Intro by Michael Pollan

What he meant was that he had fixed some vegetarian slop with lentils and bean-curd lumps and weird-tasting fake cheese, and that we were welcome to have a crack at choking some of it down. So Sam Hellerman hightailed it out of there. Lucky bastard.

now whipped a sandwich onto the kitchen

I think I added pepper too early in the cooking – did you know it loses its potency?

A true Chicago dog looks like someone fired a bazooka at a vegetable stand, then scraped the remnants off the wall and slathered it on a tube of meat.

Wayne popped one in his mouth—candied bacon wrapped around a walnut. "How is it?" Wax asked. "Tastes like cotton candy," Wayne said, relishing the flavor, "made of baby.

And now we eat. The eponymous eating. Don't want butter, don't want salt. Dinner is thinner but it's not my fault.

There is only one recipe - to care a great deal for the cookery.

When I go out shopping and pass a bookstore, I always grab a couple of cookbooks, so I have a library of them. I end up keeping many that I got years and years ago because they work so well.