Jean Anthelme Brillat-Savarin Quotes

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

Spices, of course, are essential.

My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.

I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.

Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

The quantity of spirits which they distill in Boston from the molasses which they import is as surprising as the cheapness at which they sell it, which is under two shillings a gallon; but they are more famous for the quantity and cheapness than for the excellency of their rum

I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.

If you looked in my fridge, you'd see maybe 12 different mustards.

Wine is crying juice. Rum is worse.

I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for that more than anything else.

My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.

If I'm in Italy, I'll have an espresso, but I try not to get my energy from things like that.

My least favorite ingredient to cook with is black pepper.

I don't have a wine cellar. Just tea day and night.

I'm no cook, but I love to eat. Usually, food tastes best when there isn't a recipe, just a cook who knows what foods and seasonings go well together.

Every author has to eventually write a food book.

I've always been weirdly interested in food documentaries.

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

The podcast most likely to encourage you to fully appreciate your food is the episode of BBC World Service's 'The Food Chain' in which Antonio Carluccio talks to Emily Thomas about his life in five dishes.

Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.

My own mother is very accomplished and makes things like bahar breads as though they are going out of fashion - they are like stuffed parathas and can contain anything from potatoes to poppy seeds.

Cooking is about imbibing different cultures and putting them in a plate on the table.

I don't drink coffee. Weird, I know. But I try to stay away from caffeine. That said, we are investors in Blue Bottle, which is delicious!

I produce schnapps on my farm but I'm not fond of drinking it.

I have a lot of different passions. Food has been a constant through my whole life; it's something I've always had a very intrinsic passion toward and for, and I continue to learn about it, and I'm not going to let any type of negative comments dissuade me from wanting to pursue that, because I love it.