Sherry Yard Quotes

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.

A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.

The principle of the design - the harmony, rhythm and balance are all the same with interior and fashion design.

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.

Certain shows, when it's all comedy, it's like when you eat something that's too sweet and it just tastes gross. You need that salted caramel.

I like form and shape and strength in pictures.

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.

In architecture and interiors, as well as fashion, there is an interaction that is both functional and aesthetic.

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

I also think it's very important to consider how the food will feel to the person eating it.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

Because the sweeter the cake, the more bitter the jelly can be.

Contrast is what makes photography interesting.

The essence of the beautiful is unity in variety.

For me no good food is illuminated without acidity.

In abstract painting, I worried about the limited range of possibilities that, as time went on, became increasingly important to me. I wanted to express or deal with differences that an all-over paint and canvas 'presence' neutralized.

Design, whether it's on your body or in your home, is the same thing. It's mixing different colors, different textures, and unexpected patterns - elements that you wouldn't often put together in an interesting way.

I get the same charge from juxtaposition of colors as I do from juxtaposition of chords.

A food's value is based on how good it tastes.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

I want to seduce my viewers and be able to hold them with the work. Much of that is done in terms of formalist ideas that I bring to the work.

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

In things to be seen at once, much variety makes confusion, another vice of beauty. In things that are not seen at once, and have no respect one to another, great variety is commendable, provided this variety transgress not the rules of optics and geometry.