Quotes About Cuisine

I am a Bengali, I like my rice.

My dad is Chinese/Malaysian and my mum is Austrian, so food was always a big deal in our house.

When I eat biscuits, I also eat grits.

I love restaurants from top to bottom.

Romesco with asparagus is simple and brilliant.

Frankly, Milan kind of sucks as a restaurant city. It's so fashion-obsessed that people don't pay that much attention to the food.

A lot of Americans say the food in England sucks. I don't think the food in England sucks - the food is great - but I've got to say, the Americans have got the dining out experience nailed down.

Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.

For me, Hyderabad was all about summer holidays, rasam rice, spicy pickles, and more.

One thing that I miss because we spend a lot of time in America is English food, like cooked breakfast and Sunday dinners.

Chef's choice is my favorite. I'm super adventurous.

It's a special feeling when you are blasting through the park along the Monza straights, and there are so many really enthusiastic fans there. I have to admit, though, it's not only the racing I'm looking forward to, as Italian cuisine is superb.

We lived in a one-bedroom apartment in Northwest D.C. I was essentially raised by a Panamanian man and a Jamaican woman. That's why I have such a fascination with Jamaican food.

Who wants avocado?

Warm glazed potatoes with caviar, tapioca, and herbs; yellowfin tuna ribbons with avocado, spicy radish, and ginger marinade; diver scallops with caramelized cauliflower and a caper-raisin emulsion; black sea bass crusted with nuts and seeds, with a sweet-and-sour jus.

The American Home Cook Book proposed cooking eels with a little parsley. Another suggested terrapin turtles boiled with salt.

Food is our common ground, a universal experience.

I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.

The Spanish, contrary to a widespread misconception, do not eat hot, heavily seasoned food. They use very little pepper and very few herbs. I believe this conception of the Spanish diet must have originated in Texas, where they do Mexican and Spanish dishes in the hottest manner I know.

The Dordogne Valley is one long smorgasbord.

The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat and slivers of crab shell done in cream, roasted crown of lamb with bone tips decently encased in little paper drawers, tiny hard potatoes, green peas ruined by chopped carrots, asparagus instead of salad, and the dessert called, perhaps a shade hysterically, Cherries Jubilee.

Charles backed down. He is reputed to have said, Capon, Capon, vous êtes un mauvais chapon. 'Capon, Capon, you are one evil chicken.' " "Chicken jokes are quite prevalent in the family," the countess said. The count said, "We eat capons at Christmas. It's a little cannibalistic.