Quotes About Cuisine

Do you know that in France they take their dogs right into the restaurants with them? And last I heard, the French were not dropping like flies.

The French and their food. They put each meal on a pedestal.

What's more, he was going to have a full American breakfast with bacon and eggs, none of this continental bullshit.

Mi piace l'arrosto e del fumo non so che farne

Sauerkraut & Pork Makes 4 to 6 servings 20-oz. can sauerkraut 1/3 c. brown sugar, packed 1-1/2 lbs. pork sausage links, sliced 1 onion, sliced Combine sauerkraut and brown sugar in a slow cooker; mix well. Arrange sausage and onion on top. Cover and cook on high setting for 2 hours, adding water if necessary. Reduce heat to low setting; cover and cook for an additional 2 hours.

I hate France. It's like the whole country's on a diet

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

If you ate pasta and antipasto, would you still be hungry?

My taste is for spices, and not sweets.

club, where everyone looked to be over sixty, even those in their thirties, and he showed Bruce how to order dishes that were the mainstay of the menu: beef with Yorkshire pudding and trifle.

We had quite an unconventional family life because my parents ran a Chinese restaurant.

Everybody has to put purees underneath everything now. It's like people think we need the steak, and then we need some baby food with it.

I'm religious about salted butter. I don't understand how it happened that everyone thought we should all have sweet butter. I blame the French.

I have my idols like Julia Child, Jacques Pepin, and those chefs that really forged the way in Americas understanding of food. Then working with chefs like Craig Anderson at The Charles Hotel and Mark Baker at the Four Seasons.

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.

My food hero would be someone like Elizabeth David, because I think what she did for Britain was amazing. Also David Thompson, an Australian chef who does Thai food and really understands the basis of it, has always been very inspiring.

We undervalue food in this country, yet Britain has beautiful food and beautiful growing conditions. It is astonishing the range we can grow.

I don't cook around heat in my underwear.

Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies.

Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.

The South, to me, is fried chicken and catfish caviar --- that's grits --- and good-looking women.

L.A. has such great restaurants, from fancy spots to hole-in-the-wall, there is something for everybody.

Maple butter spread on a tortilla is absolutely delightful.

Throughout history, particularly in the last 2,000 years, Jews have been key in adapting local foods to Jewish sensibilities and dietary laws and then spreading them.