Quotes About Cuisine

I had come to France to do nothing but walk and eat

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.

I like all kinds of food, but if I had to choose a favourite Indian cuisine, it would absolutely be Bengali! I love things like masoor dal with begun bhaja - or any type of bhaja, really - machher jhol, bhapa chingri. And how can you beat gorom, gorom rosogolla?

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

My favourite type of pizza is a Napoletana: tomatoes, mozzarella, and very few anchovies. It must have a thin base.

I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.

I'm a big foodie but not much of a cook. I can cook desi stuff like dal, rice and chicken. I learnt to cook a little bit when I was in college and I used to cook for my friends. I'm not picky about food and eat all types of food, the type of cuisine doesn't matter as long as the food tastes good.

Thai food became one of my favorite types of food, it's so delicious, and when you finish a meal it's a double whammy; it tasted great and was pretty healthy.

I also like to eat very much, so I like all different types of foods.

Contrary to popular belief, I eat all types of food. Fried food is my least favorite.

I grew up in a typical Ashkenazi household. My bubbe actually lived with us. She'd make us the traditional colorless, beige, heavy foods: chicken soup, kreplach, gefilte fish, tzimmes.

Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.

From hearty beet-red borscht and soft, pliable pierogi dumplings to dill-scented pickles and hearty braises, the food of Eastern Europe - that is The Ukraine, Russia, Hungary, Poland, Georgia and their close neighbours - is tasty stuff, but it's never really taken off in Australia in any significant way.

Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.

The First Australians are the true cooks and 'food inventors' of these lands and their exclusion from our history, and specifically our food culture, is unacceptable.

New England oysters are better than Chesapeake. But Chesapeake blue crabs are unbeatable.

Gelatins are one of most unbelievable areas in cooking today.

I love The Cheesecake Factory, especially the chicken marsala. I almost always pick that dish; it tastes unbelievable.

Soup and fish explain half the emotions of human life.

Sure, I love hearing the expression "Bon appétit!" But the two words I like even better: "Let's cook!

Our nation was built on chips and Spam fritters.

Well, you know, for me, I think Spanish food is festive.

The Spanish love their paella, and they love their jamon. And they love their football.