Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!
It was the greatest thing in the world getting fat. Every meal out was an event. Or we'd go to Italy and we'd have pasta, truffles, and dessert and then plan the next incredible meal. It was a happy-go-lucky time. I never had so much fun.
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.
I love to eat internationally and do eating contests everywhere. Traveling around, meeting people, and doing different things.
A lot of times on tour it's about, 'OK, where am I today? Wow, I'm in Costa Rica. What is their famous dish?' And it's about trying the food, and really experiencing it.
In an avant-garde cooking restaurant, it's the experience that's the difference.
I don't understand people who travel purely gastronomically, who book a Michelin-starred restaurant three months in advance and suddenly find themselves in Copenhagen or Barcelona with a zeitgeist plate of snail porridge.
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
In a strange city, I connect through food and fantasy.
I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure
As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture is important to me.
Alas! It is well written, The road to eminence lies through the cheap and exceedingly uninviting eating-houses.
The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.
I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK's at the Hyatt. I also enjoy Khan Chacha's rolls. In Mumbai, it's Royal China and Shiro. And in Bangalore, I like the food at Bricklane.
This story about good food begins in a quick-stop convenience market.
Context and memory play powerful roles in all the truly great meals in one's life.
I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.
I have eaten very well in Los Angeles. Marvelously!
Dream food day, hmm - maybe a hamburger and fries, but honestly, it's not really a dream because I tend to eat what I want to for the most part.
Think of the man who first tried German sausage.
The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.
You ought to try eating raw oysters in a restaurant with every eye focused upon you - it makes you feel as if the creatures were whales, your fork a derrick and your mouth Mammouth Cave.
I don't know why, but I think the eating of food is hugely enhanced when you do it on a train. Even a simple steak and chips, when the world is rushing past outside, can take you to heaven.
Eating at a new, highly recommended restaurant is like a Very Important Blind Date, a contract with uncertainty you enter into with great expectation battling the cynicism of experience. You sit waiting, wondering about the upcoming moments of revelation. Somewhere in the back of your head is the dour warning that disappointment is inevitable but you don't really believe it or you wouldn't be there. The best eaters are always optimists.
Food makes travel so exceptional, because you get to taste what it's actually supposed to taste like. To eat the real Pad Thai or finally have a proper curry is something pretty amazing.
