As I famously said before, I don't like to waste meals. I'm no one's food snob. — Andrew Zimmern Copy Share Image
The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite… — Andrew Zimmern Copy Share Image
I have a tremendous platform and responsibility to talk to people about these issues about sustainability and about health and wellness when… — Andrew Zimmern Copy Share Image
The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure. — Andrew Zimmern Copy Share Image
Sometimes I have to shake my head at how much work it can take to track down a handful of food. Perfect… — Andrew Zimmern Copy Share Image
Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures. — Andrew Zimmern Copy Share Image
The food to me is just a hook, it's a button, it happens to be the social construct and the cultural totem… — Andrew Zimmern Copy Share Image
I'd dreamed of being in the food business from the moment my globetrotting parents introduced me to the foods of the world… — Andrew Zimmern Copy Share Image
Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani… — Andrew Zimmern Copy Share Image
I don't understand why we have laws that prevent someone from walking a school campus and selling alcohol or drugs but somehow… — Andrew Zimmern Copy Share Image
The single greatest pleasure that I have in doing ('Bizarre Foods') is when I meet families with 6, 7, 8-year-olds, or teenagers,… — Andrew Zimmern Copy Share Image
For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and… — Andrew Zimmern Copy Share Image
A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and… — Andrew Zimmern Copy Share Image
I love bugs. And as the first person to popularize their eating in America, I take special pride in seeing their appreciation… — Andrew Zimmern Copy Share Image
In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects… — Andrew Zimmern Copy Share Image
I think right now the focus of people involved in food issues have to be legislative resolution at the county, city, state,… — Andrew Zimmern Copy Share Image
The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on… — Andrew Zimmern Copy Share Image
Thanks to my parents, who had me traveling around the world mouth-first, I knew from a young age I wanted a career… — Andrew Zimmern Copy Share Image
Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with… — Andrew Zimmern Copy Share Image
The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and… — Andrew Zimmern Copy Share Image
Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen… — Andrew Zimmern Copy Share Image
In a world that is defined by what separates us, sharing a meal with someone from a different country, showing what we… — Andrew Zimmern Copy Share Image
I'd be very happy serving on a local school board. I just know that I have a responsibility to give back. — Andrew Zimmern Copy Share
The single greatest pleasure that I have in doing ('Bizarre Foods') is when I meet families with 6, 7, 8-year-olds, or teenagers, who say,… — Andrew Zimmern Copy Share
I have a tremendous platform and responsibility to talk to people about these issues about sustainability and about health and wellness when it comes… — Andrew Zimmern Copy Share
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants. — Andrew Zimmern Copy Share
In everything I do, I want people to get the message of acceptance, to learn not to practice contempt without investigation. I have an… — Andrew Zimmern Copy Share
I think our former first lady said it last month in one of her first speeches since leaving the White House, I think I'm… — Andrew Zimmern Copy Share
I lost an apartment. l became homeless for 11 months and squatted in a building on Sullivan Street in lower Manhattan. — Andrew Zimmern Copy Share
The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water… — Andrew Zimmern Copy Share
I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days. — Andrew Zimmern Copy Share
I don't like being at food festivals and have someone from some weird cable access show that's all about lifestyle get in my face… — Andrew Zimmern Copy Share
I think right now the focus of people involved in food issues have to be legislative resolution at the county, city, state, and national… — Andrew Zimmern Copy Share
I love wine, I love wine reps, I love everything about the drinking world. In fact, as a recovering alcoholic, I adore the drinking… — Andrew Zimmern Copy Share
I can't tell you how many times I get into a taxicab in New York or Los Angeles, and I'm talking to somebody who… — Andrew Zimmern Copy Share
Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens.… — Andrew Zimmern Copy Share
