Soup is cuisines kindest course
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.
The cuisine, it is all about putting generosity before rigour and pleasure before lucidity.
Good food is the foundation of genuine happiness.
The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
The pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.
A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.
I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
The guitar is like a cuisine and you can't expect people to eat the same thing all the time.
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.
Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.
To keep up as good a cuisine as your father.
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.
To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.
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.
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.
When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane. '
There a great ethnic cuisine available to you in Chicago.
