Quotes About Ingredients

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

Simple natural food is far better than sophisticated food with artificial flavors.

We are all warned to read labels. The salutary truth is that we shouldn't be eating anything that has a label on it!

For me, the good food starts with good product.

Italian food is all about ingredients and it's not fussy and it's not fancy.

My dad makes food with very few delicate flavours.

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.

When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.

If you would like food manufacturers to explain more about the chemical ingredients listed on food labels, take up this matter with your congressional representatives. Congress tells the FDA what to do.

DRIED HERBS Oregano, thyme, sage, rosemary, and tarragon are decent substitutes for fresh. (Dried parsley, basil, and mint are worthless.) They keep for about 6 months.

I don't need the fillers, additives, excessive amounts of sugars, fats, salts and other measures taken to taint the natural goodness of real food.

The best advice is to avoid foods with health claims on the label, or better yet avoid foods with labels in the first place.

I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.

If you learn to view food as instructions that influence every aspect of your biology, and learn to combine that knowledge with the joy of cooking, there will be only pleasure and healing.

a serving of Prego tomato sauce has two teaspoons of sugar, more than two Oreo cookies.

Real, whole, fresh, unadulterated, unmodified foods: Those must be the starting point.

Even a serving of Prego tomato sauce has two teaspoons of sugar, more than two Oreo cookies.

I've looked as hard as I can look but never ever seen a cook; I saw a person who combined ingredients on which we dined

INSTRUCTIONS Preheat oven to 325-degrees F. Line baking sheets with baking parchment or silicone lined baking mat. Combine all ingredients.* Form into small balls, approximately 1-inch in diameter. Placed on lined baking sheets about 1-inch apart. Flatten each ball slightly with a fork that has been dipped in water. Bake at 325-degrees F for 12-14 minutes, or until lightly browned.

Imagine waking up in the morning and going to the kitchen and to make yourself some breakfast. You take some soybean grits, mix them with some tainted cattle meat, throw in a few beaks and feathers, smother your concoction with processed sugar syrup and chemicals, then sprinkle on a few preservatives and dyes. Pressure cook the hell out of it, let it cool-and dig in!

Most of the food allergies die under garlic and onion.