Quotes About Cuisine

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.

Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.

I usually always cook all the chutneys that I serve in the winter.

I'm a Wisconsin kid, so I like brats and burgers and stuff like that. Cheese curds.

Within less than an hour of arriving in Singapore, it was clear we had arrived in a country where eating has been elevated to the status of a national pastime.

I love educating myself on different cultures' dishes and foods that are important and celebrated within that culture. I also think food brings people together. It's unifying!

We live life in restaurants, its the center of social life, where we celebrate with family and friends, make new friends, travel without traveling, and of course, eat.

I go to the fanciest restaurants in the world and try them out. I like to see these chefs that are wizards do their thing. I like two types of food: cheap fast food - In-N-Out Burger, Taco Bell, stuff like that - or expensive food. Anything in between just bothers me.

The South's cuisine is often likened to gumbo - a thick and bubbling melange, spiked with a little bit of this, a little bit of that - yet the metaphor, like the dish, comes from West Africa.

Thin crust, provolone cheese, marinara sauce - it's just a St. Louis thing. That's what I grew up eating.

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.

Obviously, growing up in France, I had foie gras probably when I was two years old. Writing about it and understanding what's going on in the world about it, I think I became more conscious and more thoughtful about things, for sure.

Imilchil Auberge Chez Bassou In the centre of the village 0668 564475, chezbassou.hotel@com. Budget minimalism with style, this pension has spotless bedrooms (most en suite) with just a blanket on the bed by way of decor. Traditional Berber cuisine is served in the sparse restaurant. Bassou himself is a qualified mountain guide, and can organize treks in

a lobster tail scallop and a ruinously thick slice of T. melanosporum, the black truffle that does for French cuisine what a Wonderbra does for an ambitious ingénue.

I was not prepared for the feel of the noodles in my mouth, or the purity of the taste. I had been in Japan for almost a month, but I had never experiences anything like this. The noodles quivered as if they were alive, and leapt into my mouth where they vibrated as if playing inaudible music.

Boil them, mash them, stick them in a stew

The food I've liked in my time is American country cookin'.

Two avgolemono, dolmades, falafel with hummus," the waiter repeated, writing it all down

Xedrix-No, our motto is 'everything tastes better with hot sauce.

Well, yeah. You said you wanted Italian. See. Chef Boyardee. He makes one the best stuff. (Tabitha)

Slow cooking is one of the oldest methods of cooking.

Now that was a dinner party, Marguerite thought. Beef tartare with capers on garlic croutons, moules marineres , and homemade frites , a chicory and endive salad with poached eggs and lardons , and crème caramel.

August twenty-sixth: two hundred and fifty covers, thirty-six reservation wait list. The special was an inside-out BLT: mâche, crispy pancetta, and a round garlic crouton sandwiched between two slices of tomato, drizzled with basil aioli.

Three geese stuffed with apples and onions, served with a Roquefort sauce, stuffing with chestnuts, potato gratin, curried carrots, brussel sprouts with bacon and chives-