Quotes About Cuisine

I had never seen an avocado until I came to London in 1994. They just weren't a feature of southern Italian cuisine.

I grew up in a big Italian family.

Growing up, everybody would cross the border, even to just do grocery shopping. A lot of traditional American foods stuck with my parents and became part of my upbringing. This all had to do with the proximity to the border. We were an absolute mix of classic Americana, traditional Mexican, and Baja cuisine.

In France you cannot not have lunch. If you stopped the French from having lunch, you will have a second revolution, I can tell you this. Not going to work - it is part of the French privilege.

If I have a day off, I want to get on a plane and go to Paris! If I have a couple hours off work, I want to run to the market and make a four-course meal. I like to do things that are unexpected.

Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.

My signature dish is a khoresht fesenjan. It's a stew with pomegranate and walnuts.

There are people who have rabbit stew still, it's quite a dish!

It's still my happiest time when I'm eating.

I love tandoori chicken, stir fried veggies and any form of spaghetti, but it has to be with cheesy chicken.

I really enjoy eating food thats light on the stomach.

Chicago is a city of neighborhoods, and I love that. It's cool to have different foods from all over the world within a stone's throw of my house.

When it ceases to be fun, I'll stop and just stay in my restaurants.

We in Britain stopped evolving gastronomically with the advent of the pie. Everything beyond that seemed like a brave, frightening new world. We knew the French were up to something across the Channel, but we didn't want anything to do with it.

Food is all about the story of a people through the ages.

I've always been interested in strange foods, coming from all different places.

I've eaten a lot of strange things. I've eaten something called a razor clam. They just call it that because it likes like the old-school razors in the old-school barber shops. I can't even think of some of the things I've tried.

Most good chefs believe there is no such thing as too much garlic.

Chris is the principal co-author of the genre-redefining six-volume work Modernist Cuisine.

The Silver Spoon, the best-selling Italian cookbook of the last 50 years.

Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail ' but cool area.

I can't deliver lines, but I can talk about food all night long.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

You just feel a little odd when you don't get your kind of food. Fortunately, there are Indian restaurants all over the world.