The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said. — Friedrich Durrenmatt Copy Share Image
Cuisine is only about making foods taste the way they are supposed to taste. — Charlie Trotter Copy Share Image
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 Copy Share Image
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about. — Fernand Point Copy Share Image
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is. — David Chang Copy Share Image
In Mumbai, you get good international food but there are few restaurants that serve good Indian cuisine. — Anubhav Sinha Copy Share Image
There is not a good or a bad cuisine, just the one you like the best. — Ferran Adria Copy Share Image
The cuisine, it is all about putting generosity before rigour and pleasure before lucidity. — Pierre Gagnaire Copy Share Image
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had… — Julia Child Copy Share Image
The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the… — Lidia Bastianich Copy Share Image
My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I… — Graham Elliot Copy Share Image
I love French cuisine. From crepes to the variety of cheese and seafood preparations, this cuisine is so innovative and fresh. It… — Sonali Bendre Copy Share Image
The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are… — Rana Daggubati Copy Share Image
Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no… — Joel Robuchon Copy Share Image
Cuisine Nouvelle was just a concept, and one which, crucially, the English managed to get wrong. I mean, if you run a… — Marco Pierre White Copy Share Image
People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that… — Nathan Myhrvold Copy Share Image
Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are… — Michael Pollan Copy Share Image
“Chicken and vegetable pakoras, chickpea fritters with delicate spices. Aloo samosas filled with spicy potatoes, peas, and cilantro, with a fiery green… — Stacey Ballis Copy Share Image
In The Moon, Come to Earth Philip Graham takes us on the best kind of journey, as he simultaneously reveals the fascinating… — Margot Livesey Copy Share Image
I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant… — Daniel Boulud Copy Share Image
Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education… — Joel Robuchon Copy Share Image
Japanese food is very pretty and undoubtedly a suitable cuisine in Japan, which is largely populated by people of below average size.… — Fran Lebowitz Copy Share Image
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… — Alain Ducasse Copy Share Image
I like all kinds of food, but if I had to choose a favourite Indian cuisine, it would absolutely be Bengali! I… — Tiya Sircar Copy Share Image
In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art… — Julia Child Copy Share Image
About 90 percent of all soy is genetically modified (GMO). Soy is also one of the top seven allergens, and is widely… — Gabriel Cousens Copy Share Image
“Kerala’s food evolved from the diverse people who traversed this land. The story of Kerala is closely linked to the story of… — Theresa Varghese Copy Share Image
To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as… — Raymond Sokolov Copy Share Image
“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,… — Michael Pollan Copy Share Image
Every block of the city is a quintessential definition of the highly diversified New York food cultue. Each area is divided as… — Vikas Khanna Copy Share Image
But for me, dinner at a fine restaurant was the ultimate luxury. It was the very height of civilization. For what was… — Amor Towles Copy Share Image
“Last night I read about a dish Gemma made for the staff for breakfast, which sounded really good despite its horrible name.… — Stacey Ballis Copy Share Image
