Quotes About Cuisine

Never waste a meal eating something boring when you could be trying something exciting. That's part of the joy of travel, because food is such a brilliant way of racking up great memories. And remember, it's hardly ever going to kill you.

It's at this point—the purchase—as you may know, that the problem begins. The book is excellent, yes, but the author and the cuisine remain on one side of the page and I on the other. All I get are the recipes. And what I've found—and it's been a painfully long time learning—is that recipes without the author, without the cuisine to which they were once a living, seamless part, die. Or, rather, become no more and no less than any other recipe.

The only think I like better than talking about Food is eating.

I was born, bred, and lightly sautéed in and around New Orleans

A man whose business it is to cook for all comers can have no political opinions.

Tuna salad, egg salad, chicken salad, turkey salad, shrimp salad. What difference does it make? It's all just different words for mayonnaise. Pick one.

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.

People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form.

When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.

Wherever I go I'm always looking for recipes and ideas.

I love the food of Karnataka and all the side dishes I make at home are recipes I learnt here.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

I have developed recipes that are diabetes-friendly for my restaurant menus.

I am not fond of red meat.

I love red meat.

I'm not big on red meat.

I jokingly refer to the word 'gourmet' as the 'g' word.

The 'Larousse' is my favorite book. It's my bible; it's a good reference for me.

Even I have a hard time manipulating escargot.

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

I'm always interested in cooking and helping to bring people together.

I am Indian and a chef with Indian heritage.

With Malaysian and Indian heritage, food is a big part of our culture and I am always cooking and always entertaining.

steak, baked potatoes, and tossed salad.