Quotes About Gastronomy

Very good. Couldn't be better. We'll put some ginger in the good lady's gravy.

to give a clear picture of the whole scene of Italian gastronomy.

I like cookery programmes: Anthony Bourdain going around the world eating stuff; Rick Stein - he's another favourite.

Progress in civilization has been accompanied by progress in cookery.

I am very much about promoting Lima because I think Peru and the mountains and the Incas, everybody is aware of those, but Lima is something that people should discover - especially our food.

If I could be something other than an actor, I'd be a chef; I've got a big interest in food. I'm a proper fan boy.

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.

The cream and hot butter mingled and overflowed separating each glucose bead of caviar from its fellows, capping it in white and gold.

If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.

Us Danes have amazing pastries, but we're not a fat nation.

My favorite thing to do is eat and eat well.

One of my favorites to order in fancy restaurants is escargot.

A whole new world of taste opened up to me and I put on at last one dress size, if not two during my 12 weeks on the Black Prince.

Wild garlic and crab is a revelatory pairing.

The food in central Asia is not so great: it tends to be horse.

Try to know where the best ice cream is in any given airport terminal.

But really I'm not terribly interested in what I eat.

I love food, I love eating.

What's this? Bacon and tangerines. We are going to have an orgy.

Don't you just love the idea of cooking flowers? I imagine them bursting into bloom, right in the pan.

He ate breakfast like a savage: quantities of leavened bread, chunks of cheese made from cows' milk, and coffee drowned in cows' milk too, which he called galão – things that no right-minded person would eat at the beginning of the day.)

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

Oyster, n. A slimy, gobby shellfish which civilization gives men the hardihood to eat without removing its entrails!

We the chefs have a responsibility to learn about the chemical makeup of food!