Quotes of All Topics . Occasions . Authors
I'm big on breakfast.
Brush your teeth often.
Promise less, deliver more.
The appetite starts with the eye.
Baking is both an art and a science.
I shop at the farmers' market twice a week.
Caramel gives chocolate a run for its money.
I see City Perch as a destination restaurant.
I learned that things taste better on pretty plates.
In baking, cooks need to understand ingredient ratios.
Truth is, I love to play bartender and assist my husband at the BBQ.
The composition of my desserts is taken care of by the farmers' market.
Any opportunity I get to melt butter, I continue on to the 'noisette' stage.
It's all about the fruit. A crumble should maintain the integrity of the fruit.
Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.
When I was four and my sister six, we got a Susie Homemaker oven for our birthdays.
The essence of a thoughtful spring menu is bringing the table to life with flavorful color!
Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly.
Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.
While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.
Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.
In California, you're on a first-name basis with fruit. You take a beautiful Blenheim, you don't want to mess with it.
At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.
You have to know when to give up control, and if you go to a good restaurant, you have to give it up - it's a trust factor.
Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.
Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go.
Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times.
I'd rather bake 14 times a day than bake one time a day and have all the bakers go home, and then everything's 14 hours old by the time anyone eats it. No.
It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.
I want to open a destination place where you go for the best chocolate chip cookie you've ever had in your life, the biggest champagne list ever, the best fruit tarts you've tasted.
Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry - then coffee!
The Governors Ball is like a big birthday party, and all these stars are like excited kids running around - 'Oooo, look at my pretty new dress!' And what's the best, most fun surprise at a birthday party? When the cake comes out!
If someone wants to order a cake, I might say, 'OK, when do you want to eat it? What time are your guests arriving? 6 P.M.? So you might be done with dinner around 8:30? Fine, you can pick up the cake at 4. Any earlier than that, it won't be good, it won't be fresh.'