Cooking Styles Quotes

I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.

I really like rustic mediterranean cooking. And I like trying out curry takeaways.

My parents were all into macrobiotic cooking and natural cooking, and my sister was a vegetarian. I wasn't down with that.

I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.

American cooking is one of the unknown cuisines in America.

Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.

In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.

The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.

One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.

The vulgar boil, the learned roast, an egg.

The wok is one of my favorite things to work with when I'm camping. Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.

Mustard oil is not popular in Kerala at all. We have coconut oil and refined oil. I've tried some sweets and, of course, the famous fish, hilsa! I have a cook here with me, so he made it in our style.

The person who decides what shall be the food and drink of a family, and the modes of its preparation, is the one who decides, to a greater or less extent, what shall be the health of that family.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.

It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.