Quotes About Gourmet

[I love] anything chocolate, anytime, anywhere.

I love black truffles. I love white truffles.

Why would you go and ruin a perfectly good steak with ketchup?

If you put butter and salt on it, it tastes like salty butter.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

When you go out for a good meal, chances are that there will be a deep fat fryer in the kitchen. Every Michelin star restaurant will have one.

I love good food. I'm an epicurean, that's for sure... But I am not really a good cook.

The true gourmet, like the true artist, is one of the unhappiest creatures existent. His trouble comes from so seldom finding what he constantly seeks: perfection.

Foie gras is sold as an expensive delicacy in some restaurants and shops. But no one pays a higher price for foie gras than the ducks and geese who are abused and killed to make it.

Innanzitutto scegliete quaranta gamberi piuttosto grandi e vivaci. Devono essere pieni di vita e in grado di pizzicarvi con facilità il mignolo. Se avete bisogno di verificarlo, chiedete a un assistente; sono lì per quello.

Food played a major role in the lives of both Ruth Reichl (longtime New York Times restaurant critic and editor-in-chief of Gourmet, who wrote about her lifelong interest in food in two memoirs, the best of which is the first, Tender at the Bone: Growing Up at the Table) and Patricia Volk (who wrote about her life in Stuffed: Adventures of a Restaurant Family).

French fries. I love them. Some people are chocolate and sweets people. I love French fries. That and caviar.

Spicy tuna tartare in a cone of miso, spring vegetables in a cucumber wrap, and vine-ripened tomatoes with basil and mozzarella.

Her mum thought gourmet cooking was putting a load of fish fingers under the grill instead of in the frying pan.

Cheese - milk's leap toward immortality.

A gourmet is just a glutton with brains.

Choupette literally has the finest tuna, the finest of everything a cat could ever have.

I was introduced to the Turducken in New Orleans. And it wasn't Thanksgiving. Glenn at the Gourmet Butcher Block brought it by, and I had never heard of it or had seen one, and they put it in the booth, and it smelled so good that I had to taste it. And it was good. Then Thanksgiving came, and we got one in addition to the traditional turkey.

The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.

But the real star of the evening is food.

A thick carrot soup, green salad, lamb chops and mashed potatoes, cheese and fruit, a chocolate cake.

Miss Child is never bashful with butter.

Mum's home food was comfy, exquisite and she was also capable of the most wonderful gourmet food. She'd mix the rice and dal with stuff and roll these easy-to-pick-up extra-softened little balls of rice.

I try to cheat up. If I'm going to have something that's 'off the plan,' then I want it to be the best piece of bread or the most amazing ice cream.