Cuisine Francaise Quotes

What impressed me most was how hard [Julia Child] worked, how devoted she was to the "rules" of la cuisine française while keeping herself open to creative exploration, and how determined she was to persevere in the face of setbacks. Julia never lost her sense of wonder and inquisitiveness. She was, and is, a great inspiration. ~ Alex Prud'Homme

Nothing beats Istanbul when it comes to street food. The city's sidewalks are a walkable sampler platter. ~ Fuad Alakbarov

at least some paleontologists believe that the demise
of the dinosaurs was accelerated by nocturnal predation on reptilian eggs by the early mammals. Two chicken eggs for breakfast may be all-at least on the surface-that is left of this ancient mammalian cuisine. ~ Carl Sagan

Much of traditional Southern cooking parallels Italian peasant cuisine. Consider cooked radicchio with polenta. It is not dissimilar to our grits and greens. ~ Steven Satterfield

From the distance of England the Italian cuisine seems to be all things to all people. It does not expect you to bend to its rigor, like the French. It is not rough and boisterous like the Spanish. It is soft and feminine and is adored in the highest circles, though it is not above a degree of prostitution too. But first and foremost it is kind to children. Consider the pizza: all around the world the pizza has come to represent the deepest form of security known to the human palate. It is like a smiling face: it assuages the fear of complexity by showing everything on its surface. ~ Rachel Cusk

People have been fed a Lean Cuisine in the name of Jesus and told that it was a feast and they've decided there must not be much to this faith stuff after all. People see folks who bear the name of Christ who are acting loudly out of fear and have decided that peace must be found elsewhere. People are hungry to be a part of something that matters and to know that they matter. ~ Peggy Haymes

She believed photography to be the greatest of all art forms because it was simultaneously junk food and gourmet cuisine, because you could snap dozens of pictures in a couple of hours, then spend dozens of hours perfecting just a couple of them. ~ Tommy Wallach

North Korea is a famine state. In the fields, you can see people picking up loose grains of rice and kernels of corn, gleaning every scrap. They look pinched and exhausted. In the few, dingy restaurants in the city, and even in the few modern hotels, you can read the Pyongyang Times through the soup, or the tea, or the coffee. Morsels of inexplicable fat or gristle are served as 'duck.' One evening I gave in and tried a bowl of dog stew, which at least tasted hearty and spicy - they wouldn't tell me the breed - but then found my appetite crucially diminished by the realization that I hadn't seen a domestic animal, not even the merest cat, in the whole time I was there. ~ Christopher Hitchens

Kaku, the aamti is excellent. Did you put ghee in the daal when it was boiling? ~ Sachin Kundalkar

Directing is like cooking, it's like cuisine. You cannot make a great dish with bad ingredients. I have great actors, and I'm putting them together. That's all I'm doing. ~ Louis Leterrier

What would you do if you were President, and, on the first day of May, the Russian Ambassador presented you with a beautiful cake which emitted a curious ticking noise? Would you plunge it into a pail of water - thus insulting Soviet cuisine in general? ~ W.C. Fields

Sanabalis never seemed to eat, and he deflected most of her questions about Dragon cuisine. Then again, he deflected most of her questions about Dragons, period. Which was annoying because he was one, and could in theory be authorative. ~ Michelle Sagara West

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights. ~ Daniel Boulud

Cuisine in the world - whole roasted fish, Tuscan-style, for instance - ~ Anthony Bourdain

I have come to the conclusion that just as the Japanese live to work, Asians live to eat. ~ Anastacia Oaikhena

I have a conflicted view on beer styles. As historical artifacts, they're endlessly fascinating to study. And I think that they generally represent confluences -- and compromises -- of technology, agriculture, cuisine, and geology that make the most of what a region has to offer. That means existing styles are usually quite wonderful to drink, and I'm all for that. ~ Randy Mosher

My interest in society - at times so pronounced that the word 'snob' comes a little to mind - derives from the fact that I like an immense number of things which society, money, and position bring in their train: painting, tapestries, rare books, smart dresses, dances, gardens, country houses, correct cuisine, and pretty women. ~ Frank Crowninshield

I believe that cuisine is the most important link between nature and culture. ~ Alex Atala

The game minus slow bowling is like bread without butter or, even worse, French cuisine without the sauces. ~ Trevor Bailey

Both the ferial and the festal cuisine, therefore, must be seen as styles of unabashed eating. Neither attempts to do anything to food other than render it delectable. Their distinction is grounded, not in sordid dietetic tricks, but in a choice between honest frugality or generous expense. Both aim only at excellence; accordingly, neither is suitable for dieting. Should a true man want to lose weight, let him fast. Let him sit down to nothing but coffee and conversation, if religion or reason bid him to do so; only let him not try to eat his cake without having it. Any cake he could do that with would be a pretty spooky proposition - a little golden calf with dietetic icing, and no taste at all worth having.

Let us fast, then - whenever we see fit, and as strenuously as we should. But having gotten that exercise out of the way, let us eat. Festally, first of all, for life without occasions is not worth living. But ferially, too, for life is so much more than occasions, and its grand ordinariness must never go unsavored. But both ways let us eat with a glad good will, and with a conscience formed by considerations of excellence, not by fear of Ghosts. ~ Robert Farrar Capon

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time. ~ Cat Cora

Apprentices have asked me, what is the most exalted peak of cuisine? Is it the freshest ingredients, the most complex flavors? Is it the rustic, or the rare? It is none of thesse. The peak is neither eating nor cooking, but the giving and sharing of food. Great food should never be taken alone. What pleasure can a man take in fine cuisine unless he invites cherised friends, counts the days until the banquet, and composes an anticipatory poem for his letter of invitation? ~ Liang Wei

As a pure source of reference, 'Modernist Cuisine' is incredibly helpful. It's like a modern-day encyclopedia, except for a single subject. It's not always the answer, but it's always a starting point. I feel honored to have been able to contribute to it. ~ Wylie Dufresne

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu. ~ Ferran Adria

In France, cooking is a serious art form and a national sport. ~ Julia Child

Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines. ~ Mario Batali

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out.
"I'd put this on the menu," she said. "But few would understand. ~ Elin Hilderbrand

If our minds are those of hunter-gatherers, our cuisine is that of ancient farmers. ~ Yuval Noah Harari

The Tower is not a sacred monument, and no taboo can forbid a commonplace life to develop there, but there can be no question, nonetheless, of a trivial phenomenon here; the installation of a restaurant on the Tower, for instance ... The Eiffel Tower is a comfortable object, and moreover, it is in this that it its an object wither very old (analogous, for instance, to the Circus) or very modern (analogous to certain American institutions such as the drive-in movie, in which one can simultaneously enjoy the film, the car, the food, and the freshness of the night air). Further, by affording its visitor a whole polyphony of pleasures, from technological wonder to haute cuisine, including the panorama, the Tower ultimately reunites with the essential function of all major human sites: autarchy; the Tower can live on itself: one can dream there, eat there, observe there, understand there, marvel there, shop there, as on an ocean liner (another mythic object that sets children dreaming), one can feel oneself cut off from the world and yet the owner of a world. ~ Roland Barthes

I love children. Eating them, that is. ~ Keith McGowan

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting. ~ Charlie Trotter

Every cuisine tells a story. Jewish food tells the story of an uprooted, migrating people and their vanished worlds. It lives in people's minds and has been kept alive because of what it evokes and represents. ~ Claudia Roden

I go back five generations in Jamaica. My dad grew up in Port Royal, and my mom grew up in Kingston. My family is from the country like West Moreland and also in Manchester. I've been there countless times. As far as cuisine, there's not really much that comes out of Jamaica that's on a plate that I don't like. ~ Dule Hill

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge. ~ Wylie Dufresne