Henry Beard Quotes

I don't like tofu. I'd sooner eat a sponge.

As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unliveable to them unless they have tea and puddings.

I can't think of anything I can't stand the taste of less than brussels sprouts.

I cook anything but chitlins.

Edward helped, making faces every so often at the raw ingredients-human food was mildly repulsive to him.

I've never really fancied Mexican food. A taco rather minds me of a puncture outfit.

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

No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses.

Being a chef never seems like a job, it becomes a true passion.

The most repulsive thing you could ever imagine is the inside of a camel's mouth. That and watching a girl eat octopus or squid.

In southern Spain, they made me eat a bull's testicles. They were really garlicky, which I don't like. I prefer to take a bull by the horns, not by, um...

And cooking is about balance and harmony.

The average cooking in the average hotel for the average Englishman explains to a large extent the English bleakness and taciturnity. Nobody can beam and warble while chewing pressed beef smeared with diabolical mustard. Nobody can exult aloud while ungluing from his teeth a quivering tapioca pudding.

When I make a feast, I would my guests should praise it, not the cooks.

The apples stewed with prunes are excellent, except for the prunes, I won't eat prunes myself. Well, there was one time when Hobb chopped them up with chesnuts and carrots and hid them in a hen. Never trust a cook, my lord. They'll prune you when you least expect it.

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

I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.

I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!

Negroes don't even like snails! What they're doing is proving they're integrated.

The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.

But I will place this carefully fed pig Within the crackling oven; and, I pray, What nicer dish can e'er be given to man.

I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.

My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?