Quotes About Gourmet

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.

Myron sipped his coffee. Gourmet coffee. A year ago he never drank coffee. Then he started stopping into one of the new coffee bars that kept cropping up like bad movies on cable.

I hate to cook and love to eat.

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.

envied. I gathered they'd just returned from some kind of bridge-oriented cruise in which baby slams and gourmet foods were served up in equal measure. Much talk of no-trump, double finesses, and Sheinwold, whose strategies they were

Everything tastes better with quite a lot of butter." "We

ar-is-tol-o-gy (noun). The art or "science" of dining

pear and Camembert tarts

Instead of standing in the way, technology is increasingly an enabler of emotion. A message at the wrong time at dinner can turn a gourmet dish into something insipid because of the interruption.

My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

The first course arrives, a riff on bouillabaisse, with a deep-fried mussel-stuffed zucchini blossom, a small square of seared rockfish, a crouton topped with rouille, that garlicky red pepper-infused aioli that is the traditional topping, all in a small puddle of saffron-infused fish broth. And we are off to the races.

Kai and I head back into the kitchen, where the platters and trays are set up. Grilled vegetable skewers with a lemon dressing. Beef tenderloin, roasted medium rare, sliced thin, with a grainy mustard sauce. Orzo salad with spinach, red onion, and feta. Filled cucumbers and pickled carrots. White beans with sage. Saffron risotto with artichokes and chicken. Mini pavlovas and poached pears and poppy-seed cookies.

taking a small piece of the Parmesan that I have broken into craggy shards on the small wooden board I've laid out, with a wedge of triple-crème Délice de Bourgogne Brie, some nuts and dried fruits, a homemade quince and plum membrillo paste, and some tiny little German wild boar sausages that I've been hoarding since my trip to Berlin last year.

Meat loaf with mashed potatoes and green beans." I leave it at that, neglecting the mention that his meat loaf features ground veal and pork and is wrapped in caul fat and basted with a homemade fig barbecue sauce, that the potatoes are more of a classic Joel Robuchon pommes puree of such buttery silkiness that you want to bathe in them, and that the green beans are blistered and charred in caramelized fish sauce with lime.

Chemically speaking, chocolate really is the world's perfect food.

I love filet mignon. I love French and Italian cuisine.

I love Italian food.

Place a mound of the onion in the center of each plate and top with a piece of salmon. Drizzle the remaining vinaigrette over the salmon and arrange the violets on the salmon and around the plate. ORIGINAL

Cauliflower Chowder SERVES 4 TO 6 VERJUICE, THE JUICE of unripe grapes now available in most gourmet grocers, adds a lovely touch to this velvety, mild chowder.

What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.

Fine dining is an occasional treat for most people.

A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share.

I'm a decent cook. I'm an outstanding eater.