Quotes About Gastronomy

I like Italian food.

I love Italian food.

We Italians respect food and ingredients more than anyone else.

I enjoy experimenting with food and dish out innovative food items as well.

I will say that the food in both Japan and Italy was immaculate. I don't remember having bad food in either country.

Sephardic Jews were always known as good cooks.

El vino es la cosa más civilizada del mundo.

When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.

No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

Traveling around the world to eat, it's a weird life, but I love it.

I enjoy travelling, experimenting with food and trying out different cuisines.

Since I am a big foodie, trying out different places to eat is the most exciting part of my travels.

Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.

I'm a decent cook. I'm an outstanding eater.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

I got a lot of restaurants I like to eat at, smash out some food.

In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.

My favorite snack is caviar.

It was the greatest thing in the world getting fat. Every meal out was an event. Or we'd go to Italy and we'd have pasta, truffles, and dessert and then plan the next incredible meal. It was a happy-go-lucky time. I never had so much fun.

According to Britt, Hector was spending the last few weeks before Stray opened perfecting some mad scientist's ice cream cone, cacao custard in a cup constructed out of malt or something equally odd, plus a salted, buttered popcorn ice cream. He'd created some kind of hot fried pastry with a cool Meyer lemon center, served with Thai basil cream and a sparkling drift of sugared zest. Britt had described them as otherworldly beignets.

sterlet in a silvery chafing dish, sterlet slices interlaid with crayfish tails and fresh caviar? And eggs en cocotte with mushroom purée in little dishes? And how did you like the fillets of thrush? With truffles? Quail à la génoise?

Call me crazy - I love elk meat!

mamaliga, and egg-plant stuffed with forcemeat, a very excellent dish, which they call impletata. (Mem., get recipe for this also.)

This wasn't food - it was what food became if it had been good and gone to food heaven.