Quotes About Gastronomy

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

I don't cook. I don't know anything about food. I've never reviewed a restaurant.

Spicy tuna tartare in a cone of miso, spring vegetables in a cucumber wrap, and vine-ripened tomatoes with basil and mozzarella.

I don't understand people who travel purely gastronomically, who book a Michelin-starred restaurant three months in advance and suddenly find themselves in Copenhagen or Barcelona with a zeitgeist plate of snail porridge.

When I visit my brother in South Africa, I order things I've only seen in zoos. Little deers and kudu, all the mammals you would never think of eating.

Animals feed, man eats; die man of intellect alone knows how to eat.

The discovery of a new dish does more for human happiness than the discovery of a new star.

The way to a man's heart is through his stomach.

To eat well in England you should have breakfast three times a day.

I always say that I don't believe I'm a chef. I try to be a storyteller.

I love new restaurants; I love trying out new foods.

My sons, Azaan and Zahaan, make for scintillating company; they are both foodies. The three of us love spending time trying out new joints and cuisines.

I always put on a couple of kilos every time I film a programme. You cant really tuck into a dish and then just leave it.

Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.

One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

I love spaghetti and meatballs... I eat a lot.

Hey, Effie, watch this!" says Peeta. He tosses his fork over his shoulder and literally licks his plate clean whit his tongue making loud, satisfied sounds. Then he blows a kiss out to her in general and calls, "We miss you, Effie!

But the real star of the evening is food.

But the real star of the evening is the food. Tables laden with delicacies line the walls. Everything you can think of, and things you have never dreamed of, lie in wait.

The food in New York is absolutely fabulous. There's always something new around the corner!

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.

I'm a mushroom freak. I make a mushroom soup where I use maybe six or seven varieties, not just portobello and shiitake, but dried porcini and morels.