Quotes of All Topics . Occasions . Authors
Soup is cuisines kindest course
I'm fascinated by Japanese cuisine.
To keep up as good a cuisine as your father.
I enjoy Indian cuisine a lot. It's delicious.
New Orleans cuisine is Creole rather than Cajun.
Good food is the foundation of genuine happiness.
I just grill chicken and make very simple cuisine.
New York is rich in culture, cuisine, and commerce.
The English contribution to world cuisine - the chip.
I love Italian food - especially Tuscan-style cuisine.
I love filet mignon. I love French and Italian cuisine.
I especially love French, Italian and Japanese cuisines.
There a great ethnic cuisine available to you in Chicago.
The great tradition of Delhi can be seen through its cuisine.
My theory is that all of Scottish cuisine is based on a dare.
I abstain from trying Punjabi cuisine because it is extra oily.
You don't want to eat haute cuisine all the time; it's not healthy.
There is not a good or a bad cuisine, just the one you like the best.
Plastic shoes are to the shoe world what fast food is to fine cuisine.
I am a serious food lover and Peruvian cuisine is one of the best in the world.
I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!
I want to expand my cuisine to this country. I love America. I have been here 22 years.
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
There's no insects in American cuisine? Not one? I don't think there are. That's so sad.
I enjoy eating Italian and Japanese cuisine, and abroad, I love Zuma, Nobu, and Cipriani.
Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.
The cuisine, it is all about putting generosity before rigour and pleasure before lucidity.
The guitar is like a cuisine and you can't expect people to eat the same thing all the time.
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.
I don't like nouvelle cuisine, too small bits. I like to have a nice wine, nice pasta, tomatoes.
I loved Genoa. I had a good time there. I loved the sea. There was good weather and good cuisine.
My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine.
My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
In Mumbai, you get good international food but there are few restaurants that serve good Indian cuisine.
The game minus slow bowling is like bread without butter or, even worse, French cuisine without the sauces.
You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.
The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
Whenever you see the word cuisine used instead of the word food, be prepared to pay an additional eighty percent.
I am a simple person and a big fan of Indian cuisine, so whenever I am home, I prefer to eat the simple daal roti.
I like eating Mughlai, Chinese and Italian cuisines, but Chinese cuisine is one which I can have any day, any time!
A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.
I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.
When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'