Quotes About Cuisine

My mother was born in Burma, but my grandfather on her side was Indian-Spanish. So I have this quite exotic mix, which is reflected in my earliest memories, in our Wiltshire country kitchen, of gran, and aunts, cooking spicy stewy, casseroley curries, a version of Indian food with a Burmese twist.

Obviously, I love Japanese food. My favorite TV show of all time, without exception, is 'Iron Chef.' Not the stupid American version; 'Iron Chef' Japanese; the real one, the one that was on in Japan... my DVR for years was set to record almost every single 'Iron Chef' episode.

But on the plus side, I was living like a millionaire without paying higher taxes, and I got to hang out with a Real Live Hollywood Star and eat haute cuisine. Of

If you were given two lives, you'd spend one of them in Italy.

Whenever I travel to the South, the first thing I do is visit the best barbecue place between the airport and my hotel. An hour or two later I visit the best barbecue place between my hotel and dinner.

Here we have filet of roasted halibut, caught this morning right here in Cape Cod Bay. It's pan-seared in a sauce of black garlic, blistered cherry tomatoes, and shishito peppers, both from Longnook Farms, served over a bed of coconut-lime rice with sautéed bok choy. She set the second dish down in front of Diana. Here we have a confit of Maple Hill Farm duck leg and roasted duck breast in a balsamic-fig reduction, served over sweet-potato hash, with local roasted ramps.

She'd gotten the butcher to grind a mixture of filet mignon and chuck steak for the burgers, and had blended in mushrooms and blue cheese; she'd ordered hot dogs from Chicago, which came delivered in a cooler of dry ice. She'd made her own barbecue sauce, plus dozens of elaborate canapés, slivers of smoked salmon on cucumbers and a refined version of onion dip, where she spent an hour caramelizing onions.

If it's done really well, you don't want big portions because you think, 'That was so fulfilling. I'm not stuffed. I feel great.'

Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.

For me, there is no better tapa than a really good stuffed olive.

The Peruvian Amazon was amazing. We cooked alligator and I got stung by an electric eel.

I coped OK with eating guinea pig, while staying at the stunning Mashpi Lodge, up in the cloud forest of Ecuador - but that's because mine was all cut up and served nicely.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.

The most stylish country in the world is Italy.

Of course, there's nothing wrong with deer burgers and venison chili, but with a little gusto, those stalwarts can go from satisfying to sublime.

New Orleans is a city of elegance, beauty, and refinement.

Best way to get rid of kitchen odors: Eat out.

Italy will always have the best food.

I think Australian food is probably some of the best in the world.

Dar, bineînÈ›eles, spusese el, se È™tie c? englezii îÈ™i omoar? mieii de dou? ori: o dat? când îi taie È™i a doua oar? când îi g?tesc.

roast lamb from Sisteron, "the best lamb in France

As an appetizer, we would consult the oracular books, and came to depend more and more on the Gault-Millau guide. The Michelin is invaluable, and nobody should travel through France without it, but it is confined to the bare bones of prices and grades and specialities. Gault-Millau gives you the flesh as well. It will tell you about the chef—if he's young, where he was trained; if he's established, whether he's resting on his past success or still trying hard.

Everything," he said. "My wife cooks everything well." He dealt the menus out and left us to greet another couple, and we dithered enjoyably between lamb stuffed with herbs, daube, veal with truffles, and an unexplained dish called the fantaisie du chef. The old man came back and sat down, listened to the order, and nodded. "It's always the same," he said. "It's the men who like the fantaisie.