I loved having Indian take-aways on a Friday night in Liverpool, but it's so different in the real India.
The crazy thing is, I never knew that a wiener could actually make me nauseous.
People are so used to eating terrible pancakes, no matter how you mess up, they're going to be great. And if you make fresh orange juice, they'll be over the moon.
For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.
Don’t tell me you’re going to eat a mashed-potato sandwich
[My mother] once cooked a ham and later found it in my father's shirt drawer. I am not kidding.
It's as if we spend our entire lives avoiding Jell-O but it is always there at the end, waiting.
When it came to foods it was a guessing game.
I'm cooking 42 years, and I didn't know bananas are good for my brain.
No one could have prepared for me BBQ on pizza. I mean, both are great. But together? It was incredible.
Many folk like to know beforehand what is to be set on the table; but those who have laboured to prepare the feast like to keep their secret; for wonder makes the words of praise louder.
The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
At Eleven Madison Park, instead of brioche or chocolates, we give our guests a jar of breakfast granola as a gift at the end of a meal. We also make savory granolas.
