The older I get, and the more I travel in particular, the less I care about what exactly is in the dish… — Anthony Bourdain Copy Share Image
Context and memory play powerful roles in all the truly great meals in one's life. — Anthony Bourdain Copy Share Image
“Garlic is divine. Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel… — Anthony Bourdain Copy Share Image
I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun. — Anthony Bourdain Copy Share Image
My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize… — Anthony Bourdain Copy Share Image
I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of… — Anthony Bourdain Copy Share Image
Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine. — Anthony Bourdain Copy Share Image
The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every… — Anthony Bourdain Copy Share Image
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that… — Anthony Bourdain Copy Share Image
There are very sophisticated, very time-consuming dishes to prepare; always from scratch, and always in excess of what you could possibly need.… — Anthony Bourdain Copy Share Image
As incisively pointed out in the documentary Food Inc.," an overwhelmingly large percentage of "new," healthy," and "organic" alternative food products are… — Anthony Bourdain Copy Share Image
Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to… — Anthony Bourdain Copy Share Image
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is… — Anthony Bourdain Copy Share Image
I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer… — Anthony Bourdain Copy Share Image
You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between… — Anthony Bourdain Copy Share Image
I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending… — Anthony Bourdain Copy Share Image
“What took me to cooking was that there was something honest about it,” says David Chang. There is no lying in the… — Anthony Bourdain Copy Share Image
“The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday… — Anthony Bourdain Copy Share Image
Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas… — Anthony Bourdain Copy Share Image
“A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as… — Anthony Bourdain Copy Share Image
The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that… — Anthony Bourdain Copy Share Image
But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few… — Anthony Bourdain Copy Share Image
“Having a sous-chef with excellent cooking skills and a criminal mind is one of God's great gifts.” — Anthony Bourdain Copy Share Image
I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones. — Anthony Bourdain Copy Share Image
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of… — Anthony Bourdain Copy Share Image
I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture. — Anthony Bourdain Copy Share Image
“I believe I should be able to treat my hamburger like food, not like infectious fucking medical waste.” — Anthony Bourdain Copy Share Image
When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues… — Anthony Bourdain Copy Share Image
If anything is good for pounding humility into you permanently, it's the restaurant business. — Anthony Bourdain Copy Share Image
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. — Anthony Bourdain Copy Share Image
For me, the cooking life has been a long love affair, with moments both sublime and ridiculous. — Anthony Bourdain Copy Share Image
I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but… — Anthony Bourdain Copy Share Image
The celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a… — Anthony Bourdain Copy Share Image
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife… — Anthony Bourdain Copy Share Image
Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time. — Anthony Bourdain Copy Share Image
The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it… — Anthony Bourdain Copy Share Image
Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage. — Anthony Bourdain Copy Share Image
If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice,… — Anthony Bourdain Copy Share Image
I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking. — Anthony Bourdain Copy Share Image
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement… — Anthony Bourdain Copy Share Image
[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of… — Anthony Bourdain Copy Share
I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses. — Anthony Bourdain Copy Share
The Italians seem to have a better attitude with kids and the food is great! — Anthony Bourdain Copy Share
Just because I like sushi, doesn't mean I can make sushi. I've come to well understand how many years just to get sushi rice… — Anthony Bourdain Copy Share
At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat… — Anthony Bourdain Copy Share
I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't… — Anthony Bourdain Copy Share
“What’s the most frightening thing to a child? The pain of being the outsider, of looking ridiculous to others, of being teased or picked… — Anthony Bourdain Copy Share
“I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward… — Anthony Bourdain Copy Share
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes. — Anthony Bourdain Copy Share
If you go to working class, and working poor areas of America, the food sources that are relegated to them are generally limited to… — Anthony Bourdain Copy Share
You realize after you travel enough that there's some things that, no matter how good you are at making television, no matter how good… — Anthony Bourdain Copy Share
“Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your… — Anthony Bourdain Copy Share
If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply… — Anthony Bourdain Copy Share
“The essence of cool, after all, is not giving a fuck. And let’s face it: I most definitely give a fuck now. I give… — Anthony Bourdain Copy Share
