Cuisine Quotes

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis

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

I've traveled all the way around the world; I've been to over 95 countries, so I love ethnic food, different types of cuisine. ~ Larry Fitzgerald

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch. ~ Rene Redzepi

Whever you see the word cuisine used instead of the word food, be prepared to pay an additional eighty percent. ~ George Carlin

But a spontaneous traveler inevitably will end up with the tummy gauge suddenly on empty, in some place where cuisine is not really the point: a museum cafeteria, or late-night snack bar across from the concert hall. Eating establishments where cuisine isn't the point - is that a strange notion? ~ Barbara Kingsolver

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

Every dish in the ferial cuisine, however, provides a double or treble delight: Not only is the body nourished and the palate pleased, the mind is intrigued by the triumph of ingenuity over scarcity - by the making of slight materials into a considerable matter. A man can do worse than to be poor. He can miss altogether the sight of the greatness of small things. ~ Robert Farrar Capon

Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'
a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best
a whole greater than the sum of it's parts. ~ Alan Brennert

They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls. ~ Nicole Mones

Poverty . . . is a most necessary and indispensable ingredient in society, without which nations and communities could not exist in a state of civilisation," the Scottish merchant and statistician Patrick Colquhoun, turned London magistrate, said in 1806, ironically in an argument for raising people from destitution and misery to mere poverty. "It is the lot of man - it is the source of wealth, since without poverty there would be no labour, and without labour there could be no riches, no refinement, no comfort, and no benefit to those who may be possessed of wealth."113 And weren't the poor resentful that they could not eat rich meats, sauces, and sweets and dubious about the rule that each rank in society needed a distinct diet? ~ Rachel Laudan

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

The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce. ~ Evan Osnos

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 look up to my father, because he's very, very experimental in his cuisine, and he puts a lot of love into things. He's the best. To me. ~ Thu Tran

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

I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world. ~ Sasha Cohen

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season. ~ Anne Burrell

At the time when Pope Pius VII had to leave Rome, which had been conquered by revolutionary French, the committee of the Chamber of Commerce in London was considering the herring fishery. One member of the committee observed that, since the Pope had been forced to leave Rome, Italy was probably going to become a Protestant country. "Heaven help us," cried another member. "What," responded the first, "would you be upset to see the number of good Protestants increase?" "No," the other answered, "it isn't that, but suppose there are no more Catholics, what shall we do with our herring?" - Alexandre Dumas, Le grand dictionnaire de cuisine, 1873 ~ Mark Kurlansky

I have eaten too many types of cuisines and food. For me, every dish has their own taste and story. I can't pick the best dish I've ever had, simply because I enjoy all food types! ~ Rinrin Marinka

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes. ~ Ferran Adria

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said. ~ Friedrich Durrenmatt

A culinary triumph: the ingenious use of food as an offensive weapon. ~ James Hamilton-Paterson

The more you know, the more you can create. There's no end to imagination in the kitchen. ~ Julia Child

In a city where people are almost as obsessed with food as they are with status, perhaps the best-kept secret of the dining scene is that the finest cuisine arguably isn't found at the Michelin-starred restaurants in five-star hotels but rather at private dining clubs. ~ Kevin Kwan

The nouvelle cuisine of anarchy. Barium nitrate in a sauce of sulfur and garnished with charcoal. That's your basic gunpowder. Bon appetit. ~ Chuck Palahniuk

He passed a takeaway that seemed to offer cuisine from any corner of the world as long as it was fried or could be displayed in a pie warmer. ~ Jane Harper

I love pork. I love a good BLT. I know that sounds horrible but I do. I'm a total foodie. I love cooking and I love traveling and I love finding new places to eat and new cuisines to eat. Don't be shocked if you see me munching down on a baby back rib. ~ Bob Bergen

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea. ~ Grant Achatz

There a great ethnic cuisine available to you in Chicago. ~ Jose Garces

All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level. ~ Charlie Trotter

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 would return home to la maison, feminine where, as likely as not, I would go to my room, la chambre, where I would settle to read un livre masculine, until supper. During the masculine meal, feminine food would be eaten. After my hard, productive masculine day, I would rest during the feminine night. At one time, for a few days, I even took an affected aversion to being in the kitchen, la cuisine. ~ Yann Martel

I do what I can, when I can, cuz when I can't, then I can't. ~ Paula Ann Lujan Quinene

To keep up as good a cuisine as your father. ~ Juvenal

Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health. ~ Joel Robuchon

Can we delay bloodshed for at least a few days? I didn't cross a cursed lake in a giant wooden bowl so I could be beheaded for treason before I had a chance to sample some royal cuisine."
"That's not the punishment for treason," Ali murmured.
"What's the punishment for treason then?"
"Being trampled to death by a karkadann."
Lubayd paled and this time, Ali knew it wasn't due to seasickness. "Oh," he choked out. "Don't you come from an inventive family? ~ S.A. Chakraborty

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

We can combat existential anguish – the unbearable lightness of our being – in a variety of ways. We can choose to work, play, destroy, or create. We can allow a variety of cultural factors or other people to define who we are, or we can create a self-definition. We decide what to monitor in the environment. We regulate how much attention we pay to nature, other people, or the self. We can watch and comment upon current cultural events and worldly happenings or withdraw and ignore the external world. We can drink alcohol, dabble with recreational drugs, play videogames, or watch television, films, and sporting events. We can travel, go on nature walks, camp, fish, and hunt, climb mountains, or take whitewater-rafting trips. We can build, paint, sing, create music, write poetry, or read and write books. We can cook, barbeque, eat fine cuisine at restaurants or go on fasts. We can attend church services, worship and pray, or chose to embrace agnosticism or atheism. We can belong to charitable organizations or political parties. We can actively or passively support or oppose social and ecological causes. We can share time with family, friends, co-workers, and acquaintances or live alone and eschew social intermixing. ~ Kilroy J. Oldster

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

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word.
For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no.
Since I knew his ranch was somewhat remote and likely didn't have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I'd picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head.
I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man's kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit.
I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn't eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate.
Still, he ate it. And ~ Ree Drummond

My mouth watered as she laid a serving bowl full of steaming kothu chapati on the table. It was a delicious dish made from sliced and shredded Indian flatbreads, or chapatis, garlic, ginger, vegetables, spices, and tonight, Mom's famous chicken curry. The shredded bread resembled noodles- crispy on the edges and full of flavor from the sauce soaked into them. "Can someone help me bring out the rest?"
Henry and I went into the kitchen with Mom and returned with green beans with coconut, lemon rice, and a salad called kosambari, made with cucumbers, tomatoes, and soaked dal. Riya and Jules continued bickering, but they quieted down once Mom came in with a bowl of creamy homemade yogurt. ~ Rajani LaRocca

So there I was eating haute cuisine in a mobile home. He cooked for me as seduction, a courtship, so that I'd never again be impressed with a man who simply took me out to dinner. And I fell in love with him over a deer's liver. ~ Kristin Kimball

Eating 'Fresh Cuisine' foods daily, in a sensual way, is the key to good health and blissful living. ~ Amanda J. Sloan

I turn on my computer to search Craigslist for apartment listings. The wireless window pops up, and I realize with some regret that all I know about my neighbours is their wireless network names: Krypton, Space balls, Couscous, and Scarlet. From this I can tell little else than that they're fans of Superman, Mel Brooks, Middle Eastern cuisine, and the colour red. I look out my window, wondering whose house is whose and what private food and entertainment consumption occurs in each and how I will never get to know. ~ Jonathan Goldstein

Besides its content and methods, the cuisine devised by squaws and hillbilly women, as well as slave women, had another thing in common, which was the belief that you made do with whatever you could lay hands on
pigs' entrails, turnip tops, cowpeas, terrapins, catfish
anything that didn't bite you first. ~ Shirley Abbott

I want to expand my cuisine to this country. I love America. I have been here 22 years. ~ Masaharu Morimoto

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

Auguste Escoffier into what we now know as the five mother sauces of French cuisine. It's funny ~ Padma Lakshmi

When I've really been in love with someone, it's not because they looked a certain way or liked a certain TV show or a certain cuisine. It's more because when I watched a certain TV show or ate a certain cuisine with them, it was the most fun thing ever. ~ Aziz Ansari

Whilst the food we eat nowadays has much to be grateful to the likes of Marco Polo, Alexander the Great and Vasco De Gama, who would have introduced the tangy flavours of South Africa's Rainbow Cuisine on his way around the Cape of Good Hope to India, Arabic cuisine, with spices of cinnamon, cloves, saffron and ginger was a lot more enterprising than Western cooking at the time. The medley of colours that the spices offered the food had mystical meanings to the Arabs ~ Karl Wiggins

The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes...
squid liver and anchovies!"
"Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling."
"I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside."
"Huh? The outside?!"
"Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce!
I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy!
Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony...
... would the flavor of the spear squid reach its peak deliciousness!
That is my Calamari Ripieni! ~ Yuto Tsukuda

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

We do not believe in murder! We believe in convenience in our careers, in our cuisine, in our kills, and in our definitions. ~ Danielle Valenilla

Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who don't have the money to invest in better food, but perhaps they have the time. There's a trade-off: The more time you're willing to put into food preparation, the less money you have to spend. ~ Michael Pollan

Cuisine is only about making foods taste the way they are supposed to taste. ~ Charlie Trotter

In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin' onions and, I'm sure, their legitimate and very Australian cuisine. In the real Outback? I give myself about 14 minutes. ~ Steve Carell

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is. ~ David Chang

The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly ... The new cookery is conductive to health, to good temper, and to long life ... Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were. ~ Louis-Sebastien Mercier

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever. ~ Marcus Samuelsson

We praise the singer, not the composer.
We admire the painting, not the painter.
We judge by the cake's icing, not its bread.
We evaluate the workers, not their head.

We rate highly the cuisine, not the chef.
We point fingers at others, not our self.
We look at peoples' faces, not their hearts.
We always assess the ends, not the starts. ~ Rodolfo Martin Vitangcol

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how. ~ Alain Ducasse

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. ~ James Beard

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

Eclecticism is the degree zero of contemporary general culture: one listens to reggae, watches a western, eats McDonald's food for lunch and local cuisine for dinner, wears Paris perfume in Tokyo and retro clothes in Hong Kong; knowledge is a matter for TV games. It is easy to find a public for eclectic works. ~ Jean Francois Lyotard

I just grill chicken and make very simple cuisine. ~ Takeru Kobayashi

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic. ~ Aaron Sanchez

I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products. ~ Alain Ducasse

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

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

I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn't work as well as it does. ~ Hanya Yanagihara

The English contribution to world cuisine - the chip. ~ John Cleese

Good food is the foundation of genuine happiness. ~ Auguste Escoffier

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

I am a serious food lover and Peruvian cuisine is one of the best in the world. ~ Helena Christensen

If anyone does not have three minutes in his life to make an omelette, then life is not worth living. ~ Raymond Blanc

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

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

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

Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants. ~ Mark Hyman

These are all good things, I said. But no one knows where your country is or who you are. You don't have a familiar ethnic cuisine; your diaspora , from what I understand, is mostly in Southern California, three time zones removed from the national media in New York; and you don't have a recognizable, long-simmering conflict like the one between the Israelis and the Palestinians, where people in the richer nations can take sides and argue over at the dinner table. The best you can do is get the United Nations involved, as in East Timor. Maybe they'll send troops."
"We don't want the United Nations" Mr. Nanabragov said. "We don't want Sri Lankan troops patrolling our streets. We're better tan that. We want America. ~ Gary Shteyngart

My favorite food in the world is Mexican food. I'm not a dessert person. I'm more of a crunchy, salty girl. I could live on chips and salsa. I would take a Mexican meal over some fancy French cuisine anytime. ~ Michelle Pfeiffer

The pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine. ~ Marcel Boulestin

Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer. ~ Lydia Davis

Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call it the chameleon of cuisine. ~ Emmanuel Des Essarts

It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors. ~ Cat Cora

Finally, we would have been offered either a spring takiawase, meaning "foods boiled or stewed together," or a wanmori (the apex of a tea kaiseki meal) featuring seasonal ingredients, such as a cherry blossom-pink dumpling of shrimp and egg white served in a dashi base accented with udo, a plant with a white stalk and leaves that tastes like asparagus and celery, and a sprig of fresh sansho, the aromatic young leaves from the same plant that bears the seedpods the Japanese grind into the tongue-numbing spice always served with fatty eel. ~ Victoria Abbott Riccardi

No place is perfect, but I admire Oahu for its offering of the tropical and the urban, and then its Asian-inflected culture and cuisines. ~ Chang-rae Lee

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health. ~ Joel Robuchon

I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth. ~ Anthony Bourdain

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

Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature. ~ Carlo Petrini

Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right. ~ Adam Richman

The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill. ~ Paul Bocuse

When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.' ~ Nathan Myhrvold

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

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself. ~ David Rockwell

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

The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. "To her," as a noted food writer indicated, "French culinary tradition was a frontier, not a religion." If a legendary recipe could be improved upon, then let the gods beware. ~ Bob Spitz

The bowl was warm, and I inhaled the comforting aroma. It was kesari bhath, a dessert Mom had learned to make from her mom, who'd learned it from hers in India, and on and on and on for who knew how many generations. It was made with semolina, sugar, milk, and ghee, flavored with saffron and cardamom, and studded with raisins and cashews. I tasted a spoonful of the thick, golden pudding. It was perfect. ~ Rajani LaRocca