Quotes About Cuisine

Mon Dieu! It is that in this country you treat the affairs gastronomic with a criminal indifference.

Dieu! It is that in this country you treat the affairs gastronomic with a criminal indifference.

the Japanese always ate half-cooked rice and had marvellous brains in consequence.

I eat everything. I still like to go to Peter Luger once in a while.

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

We should do 'Takeaway' from Chicago or Philadelphia. We'd have great fun with it.

I do really love New York. I feel like there are more Asian restaurants. Philly has a sick food scene, I don't want to diss it at all. But New York is so much bigger and there are more options.

I'm not bothered by the food Nazis. Customers ought to be able to pick what they want to eat.

I'm from North Carolina, so I am really picky about my fried chicken.

I like to make bombueti, which is basically the South African national dish. It's basically a South African curry shepherd's pie kind of thing.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit.

As soon as you wanna take away the flavor of anything, just fry it.

I want people to buy British because it's the tastiest food and the most exciting food.

I've never really wanted to go to Japan. Simply because I don't like eating fish.

The people there are so warm, and I tasted many delicious dishes in Madurai.

Koshari is a cozy pile of warm carbs - traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together - smothered in perky tomato sauce and buried in fried shallots.

I have a conflicted view on beer styles. As historical artifacts, they're endlessly fascinating to study. And I think that they generally represent confluences -- and compromises -- of technology, agriculture, cuisine, and geology that make the most of what a region has to offer. That means existing styles are usually quite wonderful to drink, and I'm all for that.

Not like Chinese food, where you eat it and then you feel hungry an hour later.

Sichuan food would not be Sichuanese without the hot chilies that arrived before 1700 from South America.

Triple-Citrus Ginger Black Cod

I need savory sauces, stews and pastas. I can't live without pastas. My butt, you can tell I like to eat.

Many a Gallic treat is based on a hearty dose of butter.

I think the best restaurants in America should be in California.