Quotes About Cuisine

I am passionate about spreading awareness about Sri Lankan food.

St. Louis' locally owned restaurants are part of the heart and soul of our city. These restaurants have made St. Louis a destination for food lovers from all over the world, while also serving as places where our communities can come together and share a meal.

If I don't get healthy food, my staff cooks for me.

I was a decent cook - competent enough to turn out the standard Eighties chalet fare: beef Wellington, banoffee pie, Delia's chocolate bread-and-butter pudding - but it wasn't haute cuisine.

The odour of Burgundy, and the smell of French sauces, and the sight of clean napkins and long loaves, knocked as a very welcome visitor at the door of our inner man.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

Neither me or my wife are any good at cooking.

People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.

I like to travel and explore new places and simply love trying new cuisines.

I like eating; I like going to restaurants and trying new things.

New York City is one of the greatest places on the planet. You have the best in food, art, theatre, and definitely people-watching.

Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.

We all know that Nigerian jollof rice is the best anywhere. We beat the Ghanaians and Senegalese hands down.

I loved having Indian take-aways on a Friday night in Liverpool, but it's so different in the real India.

I've absolutely no idea where Culoiseau is, but I'd imagine La Poularde de Culoiseau is some kind of chicken.

The Flavour of France.

pudding I've ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 ½ cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350° for 2 hours, stirring after the first hour. Serve warm with hard sauce.

The socializing hadn't been so bad, he acknowledged, and he couldn't say he minded the food, though a man would do better with a good beef sandwich. Still it was plentiful, even if you did have to pick your way through half of it to get to something recognizable.

The nouvelle cuisine of anarchy. Barium nitrate in a sauce of sulfur and garnished with charcoal. That's your basic gunpowder. Bon appetit.

and chicken, grits with shrimp and crab, a southern coleslaw

Right now I am thinking of writing another cookbook. All cookbooks have a gimmick, and mine will be that it contains recipes that I have invented and named after famous people. Some of them are: Brisket of Brynner (very lean meat) Carson Casserole (it's got everything on it) Barbecued Walters Marinated Maude Roasted Rhoda King King Curry (it will feed about eight thousand people) Fricassee of Fonzi Pickled Rickles Raquel Relish Leftovers à la Gabors

What passes for cookery in England is an abomination.

Kobe beef hamburger on the menu at Nasu Blanca—are

I'm into mellow dates with really good food.