Quotes About Cuisine

Asparagus is in season.

fromage fort, a concoction put together from various leftover cheeses, which are puréed in a food processor with the addition of garlic and white wine. This "strong cheese" is excellent spread on bread, toasted under the broiler, and served with a salad.

red beets with shallots,

I still love canned sardines, served simply on top of salad with finely sliced onion and a sprinkling of red wine vinegar.

The ingredient list for our standard veal stock recipe called for roasting 3,000 pounds of veal bones, to which we added 200 pounds of onions, 150 pounds of carrots, 100 pounds of celery, 12 gallons of canned tomatoes, a couple of sacks of salt, and a pound of black peppercorns.

I simply cooked the way I felt, based on the ingredients at my disposal. That became my definition of American cuisine.

We had a rib roast with a red wine Chambertin sauce that we served with a stew of rice and a jar-dinière of vegetables.

To tell the truth, Tay didn't like anywhere in Thailand very much. Beneath its veneer of exotic cuisine, extravagant temples, and saintly monks lay the dark heart of a country that lived off very little but sex and greed.

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

They eat the dainty food of gamous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

The U.S. palate now understands spicy.

Where does black food (Dunbar food, to use Ishmael Reed's term, which I prefer to 'soul food') stop and Southern food begin, or vice versa?

Here it is also possible to suggest that there are more than a few similarities in dishes of African origin throughout the hemisphere, notably the preparation of composed rice dishes; the creation of various types of fritters and croquettes; the use of smoked ingredients for seasoning; the use of okra as a thickener; the abundant use of leafy green vegetables; the abundant use (some would say abuse) of peppery hot sauces; and the use of nuts and seeds as thickeners.

Given the overwhelming presence of English settlers, the warp of cookery in the colonies was English. … But from the very beginning, there were other peoples on the scene contributing brilliant streaks and splashes of color to the tapestry that was American cookery.

Nineteenth-century Southern cookbooks almost invariably included receipts for okra.

Food is so central to the South we all like—the Good South of conviviality and generosity and sweet communion.

We're simply operating on the premise that if there's anything your garden-variety Southerner likes to do more than harvesting, preparing, or consuming the region's superlative food and drink, it probably would be talking and writing about the very dishes and libations that have sustained us through this vale of tears for centuries.

Food in the South has always built bridges across political and social chasms impassable by any other medium.

Where does Chicken Tikka Masala come from? Glasgow.

Meat isn't murder, it's delicious.

Wagyu is something that every meat lover should experience at least once.

vegetables in your restaurants are not so good." "Better in Russia?" Reynolds asked, interested. "I should say so," Nadya said. "Also better in France, in Germany, in Scandinavia, in Italy, in Israel.

Chinese food in Texas is the best Chinese food in the United States except Boston.

I myself can't go too long without real Southern fried chicken, skillet cornbread, and all the other wonderful staples of my home food.