Monty Don Quotes

Italy is so influenced by others: couscous in the south, cinnamon in the north because of the Venetian spice trade - I just want to divulge as much information as I can.

It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.

More than any other in Western Europe, Britain remains a country where a traveler has to think twice before indulging in the ordinary food of ordinary people.

I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.

The history of cooking is my passion, and cooking is my passion.

From food trucks to hot dog stands to county fair favorites, 'street food' has enjoyed a rich and storied history in American cuisine. However, street food has been around for thousands of years. In fact, street food is believed to have originated as far back as Ancient Rome.

A cookbook is a moment in time because, otherwise, you look back at the end of the day, and all the meals have been eaten, and the experience is gone.

While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.

Valencia is a pure Mediterranean city; it is a city like Naples or Palermo, like Rome a little bit. Walking in the old town has a little bit of the flavor of the old city of Rome.

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

London was a spice mecca. The first recipe for curry in English was actually published in 1747.

I am certain that the good Lord never intended grapes to be made into grape jelly.

A slab of bread "buttered" with lard and, if you were lucky, seasoned with salt and pepper, was a luxury.

Before Birdseye, hardly anybody ate frozen food because it was awful.

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.

A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.

I grew up in the Fifties and Sixties and remember how unpleasant all kinds of food could be then.

Throughout history, particularly in the last 2,000 years, Jews have been key in adapting local foods to Jewish sensibilities and dietary laws and then spreading them.

I just think our British cuisine and the different influences we pull together make it special when it comes to food.

My great-grandmother taught my mom to cook and she passed down the recipes to me.

To know a community is to know its food.

Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.

There is a history to Italian food that goes back thousands of years, and there's a basic value of respecting food. America is young and doesn't have that.

A world without tomatoes is like a string quartet without violins.

Why would these English explorers search for these spices, yet never use them in their food?