Cat Cora Quotes

With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

I really like cooking according to the season. I like to get creative with what's fresh.

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

I'm sauteing asparagus, Brussels sprouts, broccoli, some boneless, skinless chicken breast, some halibut. That's about it; that's all I'm allowed. That's what's legal for me to saute.

My cooking style is simple, healthy, and very basic.

I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.

When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.

There's nothing I like more than picking fresh vegetables then putting them in the dinner you make that night.

I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.

The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.

I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?