Quotes of All Topics . Occasions . Authors
In France, cooking is a serious art form and a national sport.
Wine is one of the agreeable and essential ingredients of life
Always start out with a larger pot than what you think you need.
I would happily die with a bottle of white Burgundy in my mouth.
...nothing is too much trouble if it turns out the way it should.
How can a nation be called great if its bread tastes like kleenex?
Celebrity has its uses. I can always get a seat in any restaurant.
Remember, you are all alone in the kitchen and no one can see you.
If you're not ready to fail, you're not going to learn how to cook.
The egg can be your best friend if you just give it the right break
I love good, fresh food cooked by someone who knows what he's doing.
Until I discovered cooking, I was never really interested in anything.
Cooking is one failure after another, and that's how you finally learn.
Just how could a nation often be great if it's bread tastes want Kleenex.
Cooking may be a creative art, but it's also a wonderful full-time hobby.
I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.
You'll never know everything about anything, especially something you love.
The only time to eat diet food is while you're waiting for the steak to cook.
Once you have mastered a technique, you barely have to look at a recipe again
But I was a pure romantic, and only operating with half my burners turned on.
Find something you're passionate about and keep tremendously interested in it.
If you are going to flip something, you must have the courage of your convictions.
The dinner hour is a sacred, happy time when everyone should be together and relaxed.
We are so bemused by our own petard, that we are unable to look at things objectively.
Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
The more you know, the more you can create. There's no end to imagination in the kitchen.
When you flip anything, you really you just have to have the courage of your convictions.
We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.
If you don't pick your audience, you're lost because you're not really talking to anybody.
I was kind of an innocent hayseed from a middle-class, utterly nonintellectual background.
Fine # wine is a living liquid ... Its life comprises youth, maturity, old age, and death.
It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.
One of the important requirements for learning how to cook is that you also learn how to eat.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
...operational proof...it's all theory until you see for yourself whether or not something works.
I fell in love with the public, the public fell in love with me, and I tried to keep it that way.
I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.
I don't believe in twisting yourself into knots of excuses and explanations over the food you make.
To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.
A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.
We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.
Too much trouble," "Too expensive," or "Who will know the difference" are death knells for good food.
My, I get so depressed after a poor meal; that's why I can never stay in England for more than a week.
You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.
Once you have mastered a technique, you hardly need look at a recipe again and can take off on your own.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always.