Quotes About Cuisine

I love all sorts of food, chocolate especially. I eat well, but I like the odd Chinese, like anyone!

Oh, I'm insane about shrimp curry!

I really miss Australia. I miss eating fish n' chips, oh my God, and Australian pies and the wonderful corner shops.

I like eggs. My favorite way of cooking eggs is old school French.

Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and get people to pay for it.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

The thing about Louisiana food is that it's really good for about three months, but they only know how to make one thing, and they dip whatever they can find in a bucket of oil.

I love onions. I cook with them all the time.

I love liver and onions or a roast dinner.

I openly admit it: I am a diva with my food.

But then, at meals, my attention is pretty well riveted on the foodstuffs.

the first thing a doctor does when you tell him you are going to a house where there's a French cook is to put you on a diet.

What are you giving us? Cold consomme, a cutlet, and a savoury, sir. With lemon-squash, iced. Well, I don't see how that can hurt him. Don't go getting carried away by the excitement of the thing and start bringing in coffee.

There are all sorts of restaurants in London—from the restaurant which makes you fancy you are in Paris to the restaurant which makes you wish you were.

Auguste Escoffier into what we now know as the five mother sauces of French cuisine. It's funny

Rémy, you realize your steak au poivre is the only reason you still work for me.

south of France, where he embraced the sunny, light cuisine of Provence—as bright as a Van Gogh sunflower.

A word about meat caramelizing: You want it brown, not a light tan.

The only thing I like better than talking about food is eating

Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.

I love Greek food in the summer.

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

Even if I wasn't a Japanophile, I would still use chopsticks all the time, for all kinds of cuisine. Especially salads, which can be unwieldy on a fork. The cultural difference between selecting your food and stabbing it is symbolic of the quiet simplicity of the East versus the blunt directness of the West.

Stracciatella alla Romana 8 cups chicken broth, preferably homemade 6 ounces fresh spinach, cut into strips 4 eggs, plus 2 tablespoons water ½ cup grated Pecorino Romano cheese Salt and pepper Boil the stock and add spinach, cooking until wilted, about 3 minutes. In a separate bowl, beat the eggs with the water; add grated cheese. Whisk the egg mixture briskly into the boiling broth, and add salt and pepper to taste, then serve.