Food Quotes by Sherry Yard

The appetite starts with the eye.

— Sherry Yard

I'm big on breakfast.

— Sherry Yard

Baking is both an art and a science.

— Sherry Yard

The composition of my desserts is taken care of by the farmers' market.

— Sherry Yard

I see City Perch as a destination restaurant.

— Sherry Yard

Truth is, I love to play bartender and assist my husband at the BBQ.

— Sherry Yard

I learned that things taste better on pretty plates.

— Sherry Yard

In baking, cooks need to understand ingredient ratios.

— Sherry Yard

Caramel gives chocolate a run for its money.

— Sherry Yard

Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.

— Sherry Yard

At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play…

— Sherry Yard

Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on…

— Sherry Yard

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

— Sherry Yard

While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.

— Sherry Yard

Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing…

— Sherry Yard

Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as…

— Sherry Yard

The essence of a thoughtful spring menu is bringing the table to life with flavorful color!

— Sherry Yard

I'd rather bake 14 times a day than bake one time a day and have all the bakers go home, and then…

— Sherry Yard

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really…

— Sherry Yard