Kingsley Amis Quotes

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

Any idea's a great idea as long as it tastes great.

It happens to be a matter of record that I was first in print with the discovery that the tastelessness of the food offered in American clubs varies in direct proportion to the exclusiveness of the club.

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.

Acceptance is going to a restaurant where the salad's not great, but the steak is fine.

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

Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.

I never see any home cooking - all I get is fancy stuff.

The poetry, if you will, of life is reduced to this sort of dry, scientific, you know, it's the worst sort of précis of who we are.

I don't enjoy cooking when I'm high. And I don't want to be eating garbage because then I'll feel gross.

The camera machine cannot evade the objects which are in front of it. When the photographer selects this movement, the light, the objects, he must be true to them. If he includes in his space a strip of grass, it must be felt as the living differentiated thing it is and so recorded. It must take its proper but no less important place as a shape and a texture in relationship to the mountain tree or what not, which are included.

Cookbooks bear the same relation to real books that microwave food bears to your grandmother?s.

Woe to the cook whose sauce has no sting.

Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.

A hot stake is better than a cold chop.

A great dinner must include not only yummy food, but good conversation.

At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.

Please go to this pizzeria. Order the margherita pizza with double mozzarella. If you do not eat this pizza when you are in Naples, please lie to me and tell me that you did.

Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.

You can buy a good pasta but when you cook it yourself it has another feeling.

I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power.

EAT, v.i. To perform successively (and successfully) the functions of mastication, humectation, and deglutition. 'I was in the drawing-room, enjoying my dinner,' said Brillat-Savarin, beginning an anecdote. 'What!' interrupted Rochebriant; 'eating dinner in a drawing-room?' 'I must beg you to observe, monsieur,' explained the great gastronome, 'that I did not say I was eating my dinner, but enjoying it. I had dined an hour before.'

If you are writing about baloney, don't try and make it Cornish hen, because that's the worst kind of baloney there is. Just make it darn good baloney.

Food is not about impressing people. It's about making them feel comfortable.

When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more.