Antoni Porowski Quotes

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

When we were working on 'Julie & Julia,' I went back to the Julia Child cookbook and made some things I haven't made in a while, one being beef bourguignon, which to me is a hilariously 1960s dish that everyone felt they had to serve at a dinner party or they weren't a grown-up.

I like healthful foods, but I'm from the Midwest, so I like food that's been around longer.

The role of a chef isn't to reinvent dishes but to tweak.

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

I want to take Chinese cooking to the next level and bury the takeaway mentality.

A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

I'm actually a really good cook, and people don't believe this about me!

If only I had grown up worshipping Julia Child. I was already grown up - thank you very much - when Julia Child's book was published. When I moved to New York in 1962, you had to own it.

I like food to be really simple but have a lot of technique all the same.

For me, food is all about nostalgia.

I won't say there's disrespect for the Indian home cook, but I was never exposed to that. Even in a semi-urban Indian family, you will find a maid. And once you meet these people, you realise they cook purely out of passion or love for the family.

I wasn't a great cook, but I was a passionate one.