Cooking Principles Quotes

What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

Early in my life I had made a pact with myself. I would never eat anything that moved when I cooked it, excited the dog, or inflated upon impact with my teeth.

I think all chefs who pursue great flavor have good ethics.

Better ingredients, better pizza - it's not a slogan. It's a way of life.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

If you can't taste an ingredient, you have to ask yourself why it is there.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.