Quotes About Cuisine

Few people know that I love local dhaba food. It is the best!

My mother's mother came from Dublin and was an extremely fine cook, but we didn't learn, we just admired what she did.

I still haven't quite got used to eating live fish.

I especially enjoy fish and chips.

I'm obsessed with all things Bengali, man. I love fish, my maid is Bengali, I acted in Bengali and Bangladeshi films.

I like seafood like prawns and fish - I can live on prawns!

I love fishy anchovies and sardines and that kind of stuff.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

You can find fine dining in Singapore but there's also a wide spread of local dishes available. In Singapore, I prefer to try the local bites.

When most people think of raita, they imagine the cucumber-flecked two-ounce cups that tag along in every Indian takeout meal, but, just as with chaat and dosa, the term raita can apply to a wide variety of yogurt-based condiments.

I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.

I learned to cook in self-defense. My wife doesn't know what a kitchen is. In the first month of our marriage, she broiled lamb chops 26 nights in a row. Then I took over. I used to mind her not caring about food, but no more - as long as I can eat what I want.

My wife makes an amazing chili.

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.

My wife Neelam is a North Indian, so she will make North Indian food, while my mother will make Bengali food.

Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.

Think schnitzel, and you usually think veal or pork: pounded into tenderness, battered, and fried to a golden magnificence.

My bucket list tends to relate to travel or eating.

The food in central Asia is not so great: it tends to be horse.

Dutch food is terrible, I think. What sort of person starts the day with egg and cheese?

I love food, I love eating.

Southern food derives its strength from many cultures. It's a melding of food cultures from Native Americans, enslaved African-Americans, and Europeans.

Mayonnaise: One of the sauces which serve the French in place of a state religion.