Quotes About Gastronomy

When I lived in Greece and off the coast of Italy, I enjoyed a branzino dish so much that I created my own version.

She'd gotten the butcher to grind a mixture of filet mignon and chuck steak for the burgers, and had blended in mushrooms and blue cheese; she'd ordered hot dogs from Chicago, which came delivered in a cooler of dry ice. She'd made her own barbecue sauce, plus dozens of elaborate canapés, slivers of smoked salmon on cucumbers and a refined version of onion dip, where she spent an hour caramelizing onions.

According to my mother, there pretty much wasn't anything I wouldn't eat as a child. Not just try, but eat. I was even inclined to dig into stuff about which she expressed open disgust - lobster and other shellfish, and cheap Chinese food with pepper so hot it made your gums feel like a medieval dentist had been at them.

For me, there is no better tapa than a really good stuffed olive.

I coped OK with eating guinea pig, while staying at the stunning Mashpi Lodge, up in the cloud forest of Ecuador - but that's because mine was all cut up and served nicely.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

All food is just a vehicle for transporting butter to my mouth

Beauty should be edible, or not at all.

Italy will always have the best food.

New York is the best food city in the world.

roast lamb from Sisteron, "the best lamb in France

I adore food and always have.

I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.

Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d'Or the salad was in wedlock with the roast." (p.24)

They marveled over how they could bring her to any restaurant and she'd try almost any food; she'd scarf down olives, caper berries, and stinky cheese and lovingly suck on a piece of lemon.

I cook Italian, Thai and Vietnamese, I've always liked to cook.

His attempt at polite discussion having been rebuffed, Cam sat back as the soup was removed and the second course was brought out. Sweetbreads in béchamel sauce, partridges nestled in herb beds, pigeon pies, roast snipe, and vegetable soufflé laced the air with a cacophony of rich scents.

Whereas other clubs served the eternal beefsteak and apple tart, the lavish buffet at Jenner's was constantly replenished with ever-more artful dishes... hot lobster salad, casserole of pheasant, prawns on pillowy beds of pureed celery root, quail stuffed with grapes and goat cheese and served in pools of cream sauce. And Evie's favorite- a sticky flourless almond cake topped with raspberries and a thick layer of meringue.

A good barbecue sauce should be as complex as the bouquet of a fine wine. It should have notes of sweetness, acidity, and a hint of pepperiness.

I made a sandwich out of things. I'm an American. We can eat anything as long as it's between two pieces of bread.

I never met a lasagna I didn't like

If you want to eat well in England, eat three breakfasts.

I'm a big eater.

I love all food. All of it. I wish I could be a professional eater.