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Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I'm still learning....learning from my great grandchildren and everyone around me. I would advise others to keep trying, stop and listen.
Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables.
Some hotels have a lot of mirrors, chairs, you can't find the plugs, the music is complicated. But the Nobu concept is beautiful, simple.
My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant.
It’s all about getting them back in, and I think…my husband and I talk about it all the time…it’s about making it personal for the guest.
Everybody has to put purees underneath everything now. It's like people think we need the steak, and then we need some baby food with it.
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
My daughter takes pride in showing up with stuff that other kids envy or are freaked out by, so I send her to school with grilled octopus.
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places.
Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.
I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.
I think food culture is always evolving, and there will constantly be people looking both forward and back. That's what makes it exciting.
This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!
I’m awfully sorry for people who are taken in by all of today’s dietary mumbo jumbo. They are not getting any enjoyment out of their food.
The shellfish thing is very scary. You have to know the people you buy from and exactly where their wholesalers are getting the fish from.
Eating is one of the most important aspects of living. I like indulging. I like to eat one food at a time, to savor each individual thing.
You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.
When I look at old pictures, I see my son Luciano, not me. Luciano looks identical. That's what's extraordinary, the power of a gene pool.
If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.
Thanksgiving is probably my favorite holiday - it's a day that's American to the core and it's a day that's all about what and how we eat.
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes.
Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.
Even as a kid I wasn't, like, a natural entertainer, where I would gather everyone around me and then sing or something at family parties.
There is no typical day, not when there are so many people out there that I care about that can't access good food in their neighborhoods.
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
I would never be able to lead the insane lifestyle I do, traveling all over the world, if I wasn't eating food that was simple and healthy.
I live and die by my SodaStream. I love sparkling water. When you're eating all the time, the bubbles are nice to help settle your stomach.
I really didn't have a big relationship with Vegas until I was in my 20s, and now I probably come out four or five times a year. I love it.
In order to keep your husband, you have to make time for him. Rather than going out to dinner, I like to spend time for just the two of us.
Pretty much every time I try something different or do something in front of a live audience, I truly think they might throw peanuts at me.
If what I have to do is share a sandwich to lift someone's spirits, put a smile on their face - the worst thing that happens is I go broke!
Not only does the summer bring warm weather and tons of summer activities, but it also yields a fresh crop of increasingly useful avocados!
People who make mistakes but try their best, other people will support. But people who make mistakes because they're lazy, nobody supports.
I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.
My wife and I love to host wine and cheese parties. They are simple and elegant and you don't have to put a lot of effort and time into it.
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.
The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
I eat strategically. If I know I'm having a big Chinese banquet tomorrow, I'm not eating a big dinner tonight, and I'm not having breakfast.
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
There is no right or wrong way to pair or prepare a dessert. Follow your instincts, edit, and taste-tweak-taste until you get it just right!
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat one full apple tart.