Jose Andres Puerta Quotes

If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.

Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.

The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.

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

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

Every cook has to learn how to govern the state.

I don't know if I am a good cook, but I am a dedicated cook.

I've loved food since I was little.

I respect anybody that cooks. I know how hard it is.

I think cooking has the same creative process as designing, where you have the ingredients, you have the alchemy part of it, and you have the satisfaction of seeing your creation become a reality.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

I grew up watching my mom cook.

Cooking is about imbibing different cultures and putting them in a plate on the table.

I've cooked my whole life, and I grew up in a household of cooks.

I've always been very open about how my mother taught me to cook and how I'm delighted to share my family's recipes.

I want to take Chinese cooking to the next level and bury the takeaway mentality.

I cook every chance in my pot. And only when it is cooked through do I welcome it as my food.

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.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

Food is a gift and should be treated reverentially--romanced and ritualized and seasoned with memory.

The primary requisite for writing well about food is a good appetite.

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.

And cooking is about balance and harmony.

Chopsticks are one of the reasons the Chinese never invented custard.