Antoni Porowski Quotes

Salt is so, so, so important. If that's the one thing everyone remembers, every step of the way, whenever I cook, I try to incorporate salt.

I love food, I love eating.

My cooking is simply ingredients plus umami.

The secret of food lies in memory - of thinking and then knowing what the taste of cinnamon or steak is.

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

I love food.

Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.

I believe a good chicken breast, if made well, is the best thing ever.

Some simple dishes recommend themselves to our imaginations as well as palates.

My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

Soy sauce is really a multi-purpose seasoning.

I definitely like to eat.

Never be tempted by water. The water tap should be sealed at lunchtime. If, for example, a sauce goes wrong, adding water doesn't help at all; one only achieves a taste of dishwater.

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?'

What is food to one man is bitter poison to others.

Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.

Food is all about balance; it is all about taste.

It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.

Food is not rational. Food is culture, habit, craving and identity.

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

I'm a big salsa fan!

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.