Quotes About Gastronomy

Food and wine are my extravagances.

I love food and wine, they are both passions of mine.

In France, I learned about wine and cheese.

The world of wine is more creative than the world of cooking.

I love a rack of lamb with a good bottle of red wine.

I don't like nouvelle cuisine, too small bits. I like to have a nice wine, nice pasta, tomatoes.

My years living and working abroad have instilled in me a passion for fine food, wine, theme parties, and enjoying life to the fullest.

Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

When the sommelier Enrico Bernardo moved to Paris from Italy nearly two decades ago, the world of French gastronomy brutally rejected him. No matter that he had won the competition for best sommelier in Italy; when he asked 30 restaurateurs for work in their wine cellars, all turned him down.

The French make the best wine.

I love cooking with wine.

I like Thai food, Jamaican stews with yam, pumpkin and sweet potato.

I have eaten grasshoppers in Thailand, snails in France, ostrich in Australia, crocodile in South Africa and Polar Bear meat in Moscow.

The history of cooking is my passion, and cooking is my passion.

London is the most important city in the world for restaurants.

Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses.

First he caramelizes fresh-cut sweetcorn, toasting it slowly in a heavy pan, adding onions. Then cubed potatoes tossed lightly in butter, to set a crisp. He adds all of this to a garlicky chicken broth with shaved carrots, cannellini beans, fresh dill, parsley, a dash of cayenne, and heavy cream.

There are five known fundamental tastes in the human palate: salty, sweet, sour, bitter, and umami.

I am a miserable cook but an extremely talented eater.

Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth.

One of the glories of New York is its ethnic food, and only McDonald's and Burger King equalize us all.

Life's too short to eat anywhere else.

Italians do not regard food as merely fuel. They regard it as medicine for the soul, one of life's abiding pleasures.

I love boliche, roasted pig, and black beans and rice. When I need a quick fix, I head to Cafe Cortadito on Avenue B and 3rd here in New York City.