Quotes About Gastronomy

I have to admit that I have a massive weakness for Italian food, which is not very light but so good!

If I want popularity, I go to a chef's convention.

You can never put too much pork in your mouth as far as I'm concerned.

I'm such a foodie. If I see a pork chop, I'm eating it.

American food is not what I'm used to - everything is like three portions.

Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.

New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.

A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.

There's almost nothing better than a baguette and a pound of salami.

I've never been a great cook.

I would like to, at some point, do a cookbook.

I'm quite happy with something foodie or cookbooks - I love cookbooks.

I've got around 400 cookbooks.

I love cookbooks. I collect them.

I've cooked just about everything really.

I love restaurants, and I love cooking.

I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating.

I've always liked food, and I've always been interested in cooking and stuff like that.

I come from a family of great cooks and big eaters.

I do a really good crab linguine.

My dad's best friend was a food writer and critic, so I was very lucky to eat in beautiful Michelin-starred restaurants growing up.

New York is rich in culture, cuisine, and commerce.

I'm the culinary and creative consultant for The Water Club.

I just couldn't live without other cultures' cuisines.