Quotes About Gastronomy

Amontillado. Broiled Shad à la Maréchel. Cucumbers. Potatoes à la Duchesse. Filet Mignon à la Rossini. Chateau Lafite and Rinnart Brut. Fonds d'Artichaut Farcis. Pommery Sec. Sorbet au Kirsch. Cigarettes. Woodcock on Toast. Asparagus Sala. Ices: Canton Ginger. Cheeses: Pont l'Eveque; Rocquefort. Coffee. Liquers. Madeira, 1815. Cigars. Gage

I had whale tartare when I was in Japan, but I probably wouldn't have it again.

Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.

Americans don't have deep gastronomic roots. They wanted to get away from the cultures of Europe or wherever they came from. We stirred up that melting pot pretty quickly.

I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.

I'm a pro at eating. I'll eat four to five times more than a normal person.

At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.

In Australia, Chinese food culture has imparted flavour, dimension and excitement to the way we eat.

Restaurants in Chicago are seldom disappointing.

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

I want every dish to be a ten.

When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'

All my dishes are engineered.

Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.

I am a complete foodie and I love experimenting with my food.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

Gastronomy has to catch up to the evolution in technology.

I'm a carboholic, so I'm always keen to get my teeth around a ribbon of al dente tagliatelle.

I can't tell you how many hot dogs I've eaten in my life.

And on the menu, it says "bill of fare". They won't use "menu", you see, because it was French.

El vino no es sólo un objeto de placer, sino un objeto de conocimiento, y el placer depende del conocimiento

If someone were to ask about your taste in fine dining and you were to say, "I lean toward food served with vivid adjectives," you'd probably get a pretty strange look;

Food: Part of the spiritual expression of the French, and I do not believe that they have ever heard of calories.

smelled like it was laced with white wine and a hot sandwich that they called grilled cheese, but which was really three kinds of exotic French cheeses melted onto a buttery brioche with caramelized onions and apples. It wasn't something