Asks Quote by Ferran Adria

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades…

— Yotam Ottolenghi

The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.

— Kate O'Mara

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were…

— Alton Brown

In the same way that I've no desire to live in earlier historical periods, I never touch historical recipes. Most historical cooking is detestable.

— David Starkey

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

— Marcus Samuelsson

Just because something is traditional is no reason to do it, of course.

— Anonymous

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

— Daniel Boulud

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

— Samin Nosrat

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

— Julia Child

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.

— David Chang

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

— Michael Symon

I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine…

— Deborah Moggach