Quotes About Cuisine

I miss Swedish meatballs, but you can get them pretty much anywhere.

I'm a California girl, right? I grew up with that farm-to-table dining before it was sweeping the nation.

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.

A biscuit in the States is something you would put gravy on with dinner, and it's not sweet in the least!

Instead of doing cinnamon, nutmeg, and all those baking spices I'll have one spice that's for sweets, and that's pumpkin pie spice.

I don't eat sweets. I'm not a big dessert guy.

I am a true desi girl when it comes to my food choices and Indian sweets are my favorite!

One of my favorite things to cook is fondue. I'm Swiss. It's a great social meal.

I'm from Switzerland, so I grew up with great chocolate.

Well, I grew up in Switzerland where my parents were immigrant workers, but my whole family are very good cooks - my father also. So I always saw my parents enjoying to cook and prepare the food.

At this market in Tel Aviv, we put together a mezze platter and we had Syrian, Iraqi, Bulgarian, Venezuelan, Iranian, all doing something very different with chicken. All these different cultures had taken the same product and made this fantastic cuisine, it was very exciting.

Tell Fritz there will be guests at lunch. What do boys of that age eat?" "They eat everything." "Tell Fritz to have that.

Ah heah yawl makin' cawned beef ha-a-sh.…

Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.

we had mulligatawny soup, followed by steak and kidney pudding, followed by a rather grand version of bread pudding with custard.

Her Majesty's daughter Princess Helena and her granddaughter Princess Thora are visiting. Here's the menu: consommé aux fines herbes, cheese croutons, poached fillet of sole with parsley sauce and potatoes à la crème, puree of squab à la chasseur, creamed celery, pork chops with apples, red cabbage and duchesse potatoes, iced pudding à la Prince Albert, canary pudding with vanilla sauce, anchovy toast.

It is Jean-Paul Lepin. Chef Lepin." I could not stifle a grin. I thought he had said lapin , which is the French word for rabbit. "For a rabbit, you seem quite fearless." This made the other chefs chuckle again, and I saw by the nod of a head that I had scored a point.

Or could it be that there is something about globalisation itself that produces local culture, and promotes the constant formation of new forms of local identity, dress, cuisine, music, dance and language?

There is no culture where everyone cooks in the same way.

How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of "traditional" ethnic cuisine?

They got their own name in French," she reminded Miss Beryl, stealthily exchanging her soiled cloth napkin for a fresh one at an adjacent table. "Escargot." There's also a word in English, Miss Beryl had pointed out. Snail. Probably horse doo had a name in French also, but that didn't mean God intended for you to eat it.

One the next corner stood a cinder block restaurant with a hand-painted sign that read CHICKEN & WAFFLES. There was a queue of twenty people outside. "You Americans have the strangest taste. What planet is this?

You're dating a man who can cook? Now that's a keeper!

I believe that London is the most exciting food city in Europe.