The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.
If you can't eat incredible food, then what's the point?
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
A good cook is like a sorceress who dispenses happiness.
Food rules. Little rivals the pleasure of tearing into a glistening burger.
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.
In fine, the truffle is the very diamond of gastronomy.
Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.
I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
