Samin Nosrat Quotes

When you're eating a bowl of pho, you're eating everything you need.

For me, cooking is an expression of the land where you are and the culture of that place.

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.

Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.

Being Italian, I have a very special relationship with the culinary arts. One my projects was to share Italian cultural food with my colleagues.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.

In the 1970s, British food was beginning to get good, whereas in France it was just starting its long, sad decline. My most memorable meals, however, have been in Italy.

I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.

I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I'll cook it again.

I never shy away from herbs!

I usually always cook all the chutneys that I serve in the winter.

The great tradition of Delhi can be seen through its cuisine.

Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate, you'll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.

I am Indian and a chef with Indian heritage.

Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice - and sometimes other dishes, too.

It's always good to update your food. It's always exciting to learn and update new flavor profiles.

Nothing beats Delhi when it comes to food. It has some fantastic restaurants and street-food joints.

A Jewish food is one that is almost sanctified, either by its repeated use or use within the holidays or rituals. So food that may have not been Jewish at one point can become Jewish within the cultural context.

It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.

I grew up with an abundance of things from our garden, so fried food was not enjoyable.

Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.

What people eat is not well documented. Food writers prefer to focus on fashionable, expensive restaurants whose creative dishes reflect little of what most people are eating.