Quotes About Cuisine

The worst thing for me is to not taste what I'm eating, to not know what I'm eating. It upsets me to no avail.

Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.

I love cookbooks, and I have a ton. I have shelves of cookbooks.

My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.

There are tons of wonderful places to eat in London.

Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.

When you come to Jamaica, there's a handful of things you simply have to try that's right on the top of the list, and I think jerk chicken definitely has to be number one.

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

If you ever have to support a flagging conversation, introduce the topic of eating.

Canada is a country of ingredients without a cuisine; we're a country with musicians without an indigenous instrument; Toronto's a city that doesn't even have a dish named after it.

I cook a little bit. I make a Hungarian dish called chicken paprikash that's out of this world. I'll give a heads-up to all of your readers that it doesn't have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food.

If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven.

I think things like food, the food of the south is sort of the common tie that binds us all, Black and White, the sense memories. It's a very particular part of the country.

With the possible exception of grits, there's no food more Southern than greens, whose bitter smell while cooking down in salty fatback amid the jittery hiss of a pressure cooker is a Proustian madeleine for generations of black and white Southerners alike. The

If America is a melting-pot, then to me India is a thali, a selection of sumptuous dishes in different bowls. Each tastes different, and does not necessarily mix with the next, but they belong together on the same plate, and they complement each other in making the meal a satisfying repast.

I can't stay away from Chinese food. I really love that stuff.

I've gotten super into restaurants in L.A., so I try to go to different restaurants all the time that's a good way to explore L.A.: you can drive to a restaurant and discover a new neighborhood.

When I came to America, I was really into all the things people eat here. . . . People called me Muffin because I would eat muffins all the time.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

Bad cooking is responsible for more trouble at sea than all other things put together.

It's fun to get together and have something good to eat at least once a day. That's what human life is all about - enjoying things.

The Silver Palate

Most of these seemingly collected by Keith's mother: "Some of the pleasantest recollections of my boyhood are of fried jackrabbit, baked jackrabbit, jackrabbit stew, and jackrabbit pie.")

Good luck to Deanna Pucciarelli, the woman who seeks to introduce mainstream America to the culinary joys of pig balls. "I am indeed working on a project on pork testicles," said Pucciarelli, director of the Hospitality and Food Management Program at—fill my heart with joy!—Ball State University.