Quotes About Ingredients

I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad.

The composition of my desserts is taken care of by the farmers' market.

I love fishy anchovies and sardines and that kind of stuff.

I have a chef for my main meals, but when he's not there, rather than go to the store and grab chips, I will eat grapes or a banana or egg whites.

I make an awesome soup with coconut milk and shrimps; it takes me five hours to prepare the whole thing. It does become very spicy, but you can definitely taste all the ingredients.

Homemade gazpacho tastes different than any gazpacho you can buy because you know exactly how much time it took for each plant to mature. That's why I would encourage buying at a farmers' market or at Whole Foods, because it comes straight from the source to your table.

It's so important for me to keep a good house. I take a lot of pleasure in cooking and I think there is a lot in common between cooking and film-making. You put all these ingredients together to make something wholesome. Except the rewards in cooking come a little sooner.

It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.

Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.

Fried chicken is a special-occasion, celebratory dish in our home, so I really like to splurge. For a dish thats fully dependent on just three everyday ingredientschicken, flour, and oilit could be tempting to go buy it all at your local supermarket, but carefully sourcing each ingredient is an essential step to getting the best fried chicken.

I wrote ghost stories because I'd always enjoyed reading them, and they seemed to be fizzling out... I don't take them terribly seriously. It's like a cake, with ingredients.

People are in a hurry. They don't want to look at a long list of ingredients. Cooking is terribly hard work.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

People are so concerned with what they put in their bodies but so few know what they're putting on their skin. I like to use preservative-free, cruelty-free makeup that hasn't been tested on animals.

I tested a lot of old cornbread recipes and most of them were bland or tough.

When buying beauty products, I always check the ingredients. The product should be sourced from natural ingredients. It should have not been tested on animals, as I am against animal testing, and it should be soft on the skin.

With the ashes of calf embryos burnt at the Fordicidia, horse blood and bean stalks, they also concocted the mixture for the purifying fumigations (suffimina).

So every day, before every meal, my question is the same. What can I make with what I have?

Boil 'em once or twice in hot water, and they'll come as fair as chicken and ham.

In a world of sorrow, love was an act of will. All you needed were the right ingredients.

Unleavened Bread, all

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

Most brown bread is merely white bread with a fake tan.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.