Quotes About Gastronomy

For me, the good food starts with good product.

Food should be enjoyed rather than endured.

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

Man is born to eat

Look, there's no metaphysics on earth like chocolates.

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

I'm adhering to the core of 2000 years of gastronomic history.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

This (French-Kissing) is a really sexy thing to do, according to the French people, although you should bear in mind that they also like to eat snails.

I am not a glutton, I am an explorer of food

There is no sincerer love than the love of food.

After the buffet dinner of seafood gumbo, snow crab claws, oysters Bienville, crawfish étouffée, and creole jambalaya

Here where vegetables are scarce—or, it seems, scarcely eaten—there are times when ham (gorgeous, fantastic ham!) is the starter, the vegetable, and the main dish, all in one.

The art of dining well is no slight art, the pleasure not a slight pleasure.

He makes his cook his merit, and the world visits his dinners and not him.

rabbit mousse

You know, we don't have any decorative sprigs of rosemary we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

Chef Danny O'Shea had truly outdone himself. In addition to the two types of salmon, and the foie gras brioches, of which Sally had just taken a second, there were artichoke bottoms filled with chervil-laced lobster, potato gaufrettes slathered with creme fraiche and topped with caviar, and wedges of hot fingerling potatoes coated with melted cheese and sprinkled with crumbled bacon. Carefully trimmed vegetable crudités garnished the platter of appetizers.

The meal she served was unlike any I had encountered in Vienna, or anywhere else: red seaweed garnished with pickled radishes; black rice noodles and spotted mushrooms boiled in wine, grilled squid stuffed with flying fish roe; and yellow cherries sauteed in butter. The hot bread was laced with cinnamon and paprika. The goat cheese was coated with thyme honey.

Great food needed more than chefs; it needed gourmet diners.

Almost anything is edible with a dab of French mustard on it.

Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes.

I wandered through Kino parlors and peered through the windows of the magnificent sprawling Grant's Raw Bar filled with men in black coats scooping up piles of fresh oysters.