Top 100 Cuisine's Quotes
#1. Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.
Louis Pullig De Gouy
#2. 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
#3. 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
#4. 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
#5. 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
#6. 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
#7. Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.
Ferran Adria
#8. It's a special feeling when you are blasting through the park along the Monza straights, and there are so many really enthusiastic fans there. I have to admit, though, it's not only the racing I'm looking forward to, as Italian cuisine is superb.
Romain Grosjean
#9. He'd asked for his to be cooked medium rare, which in Mirkarvian cuisine meant it had been shown a picture of an oven for a moment and then served. A very brief moment, mind.
Jonathan L. Howard
#10. 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
#11. Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.
Rex Stout
#12. Because of their cuisine, Germans don't consider farting rude. They'd certainly be out of luck if they did.
P. J. O'Rourke
#13. It is accepted science that God himself gave the French the gift of their cuisine, and while he was downstairs, cursed the English with theirs.
Christopher Moore
#14. Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!
Mason Cooley
#15. From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
Daniel Boulud
#16. New York is rich in culture, cuisine, and commerce.
Patricia Marx
#17. 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
#18. I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
Romain Grosjean
#19. If the spread of Pakistani cuisine is the single greatest improvement in British public life over the past half-century, it is also worth noting that the bombs used for the failed London transport attacks of July 21, 2005, were made from a mix of hydrogen peroxide and chapati flour.
Christopher Caldwell
#20. 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
#21. Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
Paul Rankin
#22. I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
David Chang
#23. Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
Anthony Bourdain
#24. Slower, it turns out, often means better - better health, better work, better business, better family life, better exercise, better cuisine and better sex.
Carl Honore
#25. If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
David Chang
#26. The guitar is like a cuisine and you can't expect people to eat the same thing all the time.
Richard Lloyd
#27. The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.
Daniel Boulud
#28. 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
#29. 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
#30. Russia had always been an anomaly. Here they were, in the center of the city that had burned down around Napoleon's army, having "traditional" Russian cuisine that had been invented by the French.
Kenneth Eade
#31. People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that a lot of locals go to McDonald's, Applebee's and the like.
Nathan Myhrvold
#32. 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
#33. I never really knew what fine cuisine was when I was a little boy in Canada. For me, Italian food was 'Kraft Dinner' or pizza. When I moved to New York, that's when I discovered all the Italian food.
Sebastian Bach
#34. I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.
Joe Perry
#35. You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
Nicole Mones
#36. If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
Anthony Bourdain
#37. Auguste Escoffier into what we now know as the five mother sauces of French cuisine. It's funny
Padma Lakshmi
#38. Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.
Marcus Samuelsson
#39. Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.
Jose Andres
#40. I absolutely love Indonesian restaurants! We have many Indonesian restaurants in Jakarta and I'd like to be able to visit all of them to taste their food. When I visit a restaurant, I get so many references for food and am inspired to create Indonesian cuisine in my own way.
Rinrin Marinka
#41. Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.
Kate Christensen
#42. 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
#43. 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
#44. I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
David Chang
#45. Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman.
[Sherlock Holmes, on Mrs. Hudson's cooking.]
Arthur Conan Doyle
#46. The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.
Baz Luhrmann
#47. Canada is a country of ingredients without a cuisine; we're a country with musicians without an indigenous instrument; Toronto's a city that doesn't even have a dish named after it.
Mike Myers
#48. The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.
Alain Ducasse
#49. The English contribution to world cuisine - the chip.
John Cleese
#50. You cannot trust people who have such bad cuisine. It [Great Britain] is the country with the worst food after Finland.
Jacques Chirac
#52. I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
Grant Achatz
#53. 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
#54. Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.
Waverley Lewis Root
#55. I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.
Elizabeth Olsen
#56. Hitler was the archetype of the abstemious man. When the other krauts saw him drink water in the Beer Hall they should have known he was not to be trusted.
A.J. Liebling
#57. 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
#58. Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
Yotam Ottolenghi
#59. If anyone does not have three minutes in his life to make an omelette, then life is not worth living.
Raymond Blanc
#60. Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.
Nathan Myhrvold
#61. If you don't pick your audience, you're lost because you're not really talking to anybody.
Julia Child
#62. Cuisine is only about making foods taste the way they are supposed to taste.
Charlie Trotter
#63. Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
Fernand Point
#64. Cuisine in the world - whole roasted fish, Tuscan-style, for instance -
Anthony Bourdain
#65. She believed photography to be the greatest of all art forms because it was simultaneously junk food and gourmet cuisine, because you could snap dozens of pictures in a couple of hours, then spend dozens of hours perfecting just a couple of them.
Tommy Wallach
#68. There a great ethnic cuisine available to you in Chicago.
Jose Garces
#69. There exists a bastard cuisine that is too often assumed to be real French cooking.
Richard Olney
#71. Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.
Andrew Cherng
#72. 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
#73. 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
#74. It was a mission of celebration: never had two Mexican-Americans flown up in space on the same mission, and never did burritos shine so brightly.
Gustavo Arellano
#75. Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.
Paul Bocuse
#76. In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
Joel Robuchon
#77. I want to expand my cuisine to this country. I love America. I have been here 22 years.
Masaharu Morimoto
#78. My German heritage, it's through food. Growing up in Switzerland, the thing that I remember the most is the food. And so the way that I experience people and places is through that - through its food and cuisine.
Princess Tatiana Of Greece And Denmark
#79. Well, every art requires appreciation, doesn't it? I mean people who paint, sculpt, or write books want an audience. that's the reason they're doing it for, and it's the same when you're a cook. You need somebody who savours it, not one who just says, 'Oh it's not bad.
Margaret Powell
#80. 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
#81. Did you know the English wouldn't dream of putting olive oil on food? They use it for ear infections. Freddie told me."
"Yes, I've heard their cuisine hasn't evolved since the Middle Ages.
Glenn Haybittle
#82. at least some paleontologists believe that the demise
of the dinosaurs was accelerated by nocturnal predation on reptilian eggs by the early mammals. Two chicken eggs for breakfast may be all-at least on the surface-that is left of this ancient mammalian cuisine.
Carl Sagan
#83. 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
#84. brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.
Ioanna Karystiani
#85. A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
Charlie Trotter
#86. A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.
Adam Mansbach
#87. 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
#88. I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
Jourdan Dunn
#89. Deuki Hong and Matt Rodbard have given us a deep and important look at the people, places and cuisine that are reshaping what we want for dinner. Koreatown thrills with flavors that will change your life.
Anthony Bourdain
#90. 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
#91. Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart.
Charlie Trotter
#92. You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
Ferran Adria
#93. The game minus slow bowling is like bread without butter or, even worse, French cuisine without the sauces.
Trevor Bailey
#94. I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
Carla Hall
#95. The main influence on a child's palate may no longer be a parent but a series of food manufacturers whose products - despite their illusion of infinite choice - deliver a monotonous flavour hit, quite unlike the more varied flavours of traditional cuisine.
Bee Wilson
#96. A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.
Ching He Huang
#97. Whever you see the word cuisine used instead of the word food, be prepared to pay an additional eighty percent.
George Carlin
#98. The more you know, the more you can create. There's no end to imagination in the kitchen.
Julia Child
#99. It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.
Wylie Dufresne
#100. 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
