Clifton Fadiman Quotes

However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.

Cuisine is only about making foods taste the way they are supposed to taste.

Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

I've loved food since I was little.

The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.

Chestnuts in stuffing tastes like someone chewed up a tree branch and then French-kissed it into your mouth.

Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.

In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.

A banquet is probably the most fatiguing thing in the world except ditch digging. It is the insanest of all recreations. The inventor of it overlooked no detail that could furnish weariness, distress, harassment, and acute and long-sustained misery of mind and body.

Everything I touched in the kitchen turned out crappy, no matter how closely I followed the recipe or copied the cooking show.

Cooking is a way of listening to the radio.

You can travel fifty thousand miles in America without once tasting a piece of good bread.

Eating is the secret to good cooking.

American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care.

Cheese has always been a food that both sophisticated and simple humans love.

Woe to the cook whose sauce has no sting.

I love cooking and kitchens.It's just a great world, and I wanted to explore it. You see the façade, the outside, the public part, and then you just walk through one door marked "Staff Only" and you're in a different universe.

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

This stuff tastes awful; I could have made a fortune selling it in my health-food store.

It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

I love your cooking, honey, but sometimes I need some real food.