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
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 Mumbai, you get good international food but there are few restaurants that serve good Indian cuisine. — Anubhav Sinha Copy Share Image
“A culinary triumph: the ingenious use of food as an offensive weapon.” — James Hamilton-Paterson Copy Share Image
Because of their cuisine, Germans don't consider farting rude. They'd certainly be out of luck if they did. — P. J. O'Rourke Copy Share Image
I am a serious food lover and Peruvian cuisine is one of the best in the world. — Helena Christensen Copy Share Image
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate,… — Samin Nosrat Copy Share Image
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. — Yotam Ottolenghi Copy Share Image
My favorite Polish foods are the soups, and particularly the sour soups, which I don't think I've ever had anywhere else. Zurek,… — Anne Applebaum Copy Share Image
I'm a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City… — Imtiaz Ali Copy Share Image
Cooking in Japan is regarded as an art, like music or painting. Every dish has a reason, including the garnishes. This is… — Rick Stein Copy Share Image
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring… — Ferran Adria 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
Given that southern Italian pasta-making doesn't incorporate the richness of egg yolks like they do in the north, even the basic hero… — Melissa Leong Copy Share Image
Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a… — Nathan Myhrvold Copy Share Image
I go back five generations in Jamaica. My dad grew up in Port Royal, and my mom grew up in Kingston. My… — Dule Hill Copy Share Image
Sri Lanka's interpretation of western cuisine is pretty diabolical. Sri Lankan food itself is ace, however, and they bloody love a buffet.… — Romesh Ranganathan Copy Share Image
What would you do if you were President, and, on the first day of May, the Russian Ambassador presented you with a… — W. C. Fields Copy Share Image
The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered… — Louis-Sebastien Mercier 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
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
For children, diversity needs to be real and not merely relegated to learning the names of the usual suspects during Black History… — John Ridley Copy Share Image
We didn't think the library was funny looking in it's faux- Greek splendor, nor did we find the cuisine limited or bland,… — Audrey Niffenegger Copy Share Image
“What do you want for lunch?" "Jag and I were talking about maybe needing a little Persian fix. What do you think?"… — Stacey Ballis Copy Share Image
“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one… — Stacey Ballis 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
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
“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
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
