Top Cuisine Quotes

Browse top 49 famous quotes and sayings about Cuisine by most favorite authors.

Favorite Cuisine Quotes

1. "My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic."
Author: Aaron Sanchez
2. "But for me, dinner at a fine restaurant was the ultimate luxury. It was the very height of civilization. For what was civilization but the intellect's ascendancy out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)? So removed from daily life was the whole experience that when all was rotten to the core, a fine dinner could revive the spirits. If and when I had twenty dollars left to my name, I was going to invest it right here in an elegant hour that couldn't be hocked."
Author: Amor Towles
3. "…food is capable of feeding far more than a rumbling stomach. Food is life; our well-being demands it. Food is art and magic; it evokes emotion and colors memory, and in skilled hands, meals become greater than the sum of their ingredients. Food is self-evident; plucked right from the ground or vine or sea, its power to delight is immediate. Food is discovery; finding an untried spice or cuisine is for me like uncovering a new element. Food is evolution; how we interpret it remains ever fluid. Food is humanitarian: sharing it bridges cultures, making friends of strangers pleasantly surprised to learn how much common ground they ultimately share."
Author: Anthony Beal
4. "Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman."[Sherlock Holmes, on Mrs. Hudson's cooking.]"
Author: Arthur Conan Doyle
5. "Original, in French: La bonne cuisine est la base du véritable bonheur. English: Good food is the foundation of genuine happiness."
Author: Auguste Escoffier
6. "Gilded palace of Flying BurritosExcellent Nouveau Mexican CuisineWe all got to wear Swank-Ass Nudie SuitsI should have known it was a lousy pipe dreamOhhh, Ohhh, what an awesome jobOhhh, Ohhh, what do I do now??Ohh, Ohhhhh, it's like I've been robbedSpent the last of my paychequeAnd I'm feelin' pretty downnnnn!!"
Author: Bryan Lee O'Malley
7. "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."
Author: Carla Hall
8. "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."
Author: Charlie Trotter
9. "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."
Author: Charlie Trotter
10. "J'ignorais la souffrance avant de subir ta présence. Tu m'épargnerais beaucoup en t'abstenant à l'avenir de m'infliger ce genre de pseudo-échanges. Merci quand même, je ne doute pas que c'était bien intentionné. Mais tu sais ce qu'on dit : l'enfer est pavé de bonnes intentions. Tu viens de carreler toute une cuisine, Marie !"
Author: Eli Esseriam
11. "I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother."
Author: Elizabeth Olsen
12. "England understands good Chinese, Japanese and Indian cuisine; in France, we just get French."
Author: Eva Green
13. "I especially love French, Italian and Japanese cuisines."
Author: Eva Herzigova
14. "Je suis heureuse et fière de moi, même quand je fais les courses. Je sors si j'en ai envie, sinon je reste à la maison pour lire, regarder un film ou bien cuisiner pour moi ou mes amis. Parfois, je mange à table. D'autres fois, je m'assieds par terre, adossée au canapé. J'ouvre une bouteille de vin même quand je suis seule. Je n'ai pas besoin de négocier. Je suis indépendante. Je suis prête à me battre de toutes mes forces pour préserver cette situation. Pour toujours. Pourtant, moi aussi, j'aurais quelquefois besoin qu'on m'enlace. Besoin de baisser la garde et de me perdre dans les bras d'un homme. De me sentir protégée. Même si je me débrouille très bien toute seule, parfois, j'aimerais feindre le contraire juste pour le plaisir que quelqu'un s'occupe de moi. Seulement, je ne veux pas rester avec un homme pour ça. Je ne veux pas devoir accepter des compromis et je n'arrive pas à renoncer à tout ce que j'ai."
Author: Fabio Volo
15. "Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food."
Author: Ferran Adria
16. "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."
Author: Ferran Adria
17. "Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?"
Author: Ferran Adria
18. "I find that other countries have this or this, but Italy is the only one that has it all for me. The culture, the cuisine, the people, the landscape, the history. Just everything to me comes together there."
Author: Frances Mayes
19. "These are all good things, I said. But no one knows where your country is or who you are. You don't have a familiar ethnic cuisine; your diaspora , from what I understand, is mostly in Southern California, three time zones removed from the national media in New York; and you don't have a recognizable, long-simmering conflict like the one between the Israelis and the Palestinians, where people in the richer nations can take sides and argue over at the dinner table. The best you can do is get the United Nations involved, as in East Timor. Maybe they'll send troops.""We don't want the United Nations" Mr. Nanabragov said. "We don't want Sri Lankan troops patrolling our streets. We're better tan that. We want America."
Author: Gary Shteyngart
20. "Pauvre petite femme! Ça baîlle après l'amour, comme une carpe après l'eau sur une table de cuisine. Avec trois mots de galanterie, cela vous adorerait, j'en suis sûr! ce serait tendre! charmannt!... Oui, mais comment s'en débarresser ensuite? - Rodolphe Boulanger"
Author: Gustave Flaubert
21. "The English contribution to world cuisine - the chip."
Author: John Cleese
22. "I turn on my computer to search Craigslist for apartment listings. The wireless window pops up, and I realize with some regret that all I know about my neighbours is their wireless network names: Krypton, Space balls, Couscous, and Scarlet. From this I can tell little else than that they're fans of Superman, Mel Brooks, Middle Eastern cuisine, and the colour red. I look out my window, wondering whose house is whose and what private food and entertainment consumption occurs in each and how I will never get to know."
Author: Jonathan Goldstein
23. "There a great ethnic cuisine available to you in Chicago."
Author: Jose Garces
24. "My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family."
Author: Jourdan Dunn
25. "- Alors, monsieur le capitaine, dit sérieusement Conseil, si par hasard celui-ci était le dernier de sa race, ne conviendrait-il pas de l'épargner dans l'intérêt de la science ?   - Peut-être, répliqua le Canadien ; mais, dans l'intérêt de la cuisine, il vaut mieux lui donner la chasse.   - Faites donc, maître Land », répondit le capitaine Nemo."
Author: Jules Verne
26. "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."
Author: Kristin Kimball
27. "My mother grimaces, clearly on to my BS. She's what you'd call a health fanatic times one hundred, from the raw-ful cuisine she makes us eat to her handmade sanitary napkins (no joke: the woman actually uses kitchen sponges), and so, pepperoni-and-cheese-laden pizza ranks right up there with what fur coats are to PETA."
Author: Laurie Faria Stolarz
28. "Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines."
Author: Mario Batali
29. "Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables."
Author: Martin Yan
30. "I want to expand my cuisine to this country. I love America. I have been here 22 years."
Author: Masaharu Morimoto
31. "If the omnivore's dilemma is to determine what is good and safe to eat amid the myriad and occasionally risky choices nature puts before us, then familiar flavor profiles can serve as a useful guide, a sensory signal of the tried and true. To an extent, these familiar blends of flavor take the place of the hardwired taste preferences that guide most other species in their food choices. They have instincts to steer them; we have cuisines."
Author: Michael Pollan
32. "Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG."
Author: Michael Pollan
33. "Sanabalis never seemed to eat, and he deflected most of her questions about Dragon cuisine. Then again, he deflected most of her questions about Dragons, period. Which was annoying because he was one, and could in theory be authorative."
Author: Michelle Sagara West
34. "My theory is that all of Scottish cuisine is based on a dare."
Author: Mike Myers
35. "What I love about London is the energy and the creativity. Culturally, it is such a happening city, from the cuisine to the fashion."
Author: Monika Chiang
36. "...he was fascinated by the mid-western/middle American phenomenon of recombinant cuisine. Rice Krispie Treats being a prototypical example in that they were made by repurposing other foods that had already been prepared (to wit, breakfast cereal and marshmallows). And of course, any recipe that called for a can of cream of mushroom soup fell into the same category. The unifying principle behind all recombinant cuisine seemed to be indifference, if not outright hostility, to the use of anything that a coastal foodie would define as an ingredient."
Author: Neal Stephenson
37. "New York is rich in culture, cuisine, and commerce."
Author: Patricia Marx
38. "I sometimes rented a car and drove from event to event in Europe; a road trip was a great escape from the day-to-day anxieties of playing, and it kept me from getting too lost in the tournament fun house with its courtesy cars, caterers, locker room attendants, and such ? all amenities that create a firewall between players and what you might call the 'real' world ? you know, where you may have to read a map, ask a question in a foreign tongue, find a restaurant and read the menu posted in the window to make sure you're not about to walk into a joint that serves only exotic reptile cuisine."
Author: Patrick McEnroe
39. "People have been fed a Lean Cuisine® in the name of Jesus and told that it was a feast and they've decided there must not be much to this faith stuff after all. People see folks who bear the name of Christ who are acting loudly out of fear and have decided that peace must be found elsewhere. People are hungry to be a part of something that matters and to know that they matter."
Author: Peggy Haymes
40. "New Orleans cuisine is Creole rather than Cajun."
Author: Poppy Z. Brite
41. "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."
Author: Raymond Sokolov
42. "Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke."
Author: Rene Redzepi
43. "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."
Author: Rex Stout
44. "Every dish in the ferial cuisine, however, provides a double or treble delight: Not only is the body nourished and the palate pleased, the mind is intrigued by the triumph of ingenuity over scarcity - by the making of slight materials into a considerable matter. A man can do worse than to be poor. He can miss altogether the sight of the greatness of small things."
Author: Robert Farrar Capon
45. "« Un livre de cuisine, ce n'est pas un livre de dépenses, mais un livre de recettes. »"
Author: Sacha Guitry
46. "Besides its content and methods, the cuisine devised by squaws and hillbilly women, as well as slave women, had another thing in common, which was the belief that you made do with whatever you could lay hands on--pigs' entrails, turnip tops, cowpeas, terrapins, catfish--anything that didn't bite you first."
Author: Shirley Abbott
47. "I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world."
Author: Ted Allen
48. "Writers more interested in literature than the truth ensure that they never come out with either thing?—?one reason that the word literature today sounds so fake, as if you were to insist on saying cuisine every time you meant food. Food, as in sustenance, is more like what we have in mind."
Author: The Editors N+1
49. "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."
Author: Waverley Lewis Root

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Make no mistake: Your salary is held to the same standards your grades were held to in the educational system, where you couldn't surpass a 100 no matter how hard you worked or how intelligent you were."
Author: Carlos Roche

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