There is something romantic about the world being a diverse place, where every place has a Starbucks and Denny's.
I loved having Indian take-aways on a Friday night in Liverpool, but it's so different in the real India.
I love Italian, Mexican, Thai. Something spicy.
I miss Swedish meatballs, but you can get them pretty much anywhere.
For summer soirees, I recommend being bold. Add a flavorful herb or a fresh, exotic fruit or vegetable to transport your guests to another place.
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.
There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
I'm more comfortable weaving Indian flavors into American classics.
A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
I love London. I came here to discover something different. It's a great city; I like how people think here.
Last night I went out for Chinese. I picked up a Team USA Olympic uniform.
I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.
I love eating in San Francisco, Chiang Dao, China, Tokyo, Hanoi.
London is my favorite place in the world. I love London. I think it has the best of L.A. and New York in one, and I have a really great friend there.
I love Indian food and Thai food; those are, like, my favorites. I also like Japanese and some Italian.
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.
I love Indian, Italian and Mexican food. And if it's a romantic type of thing, I like a good French restaurant.
I'm not a fussy eater, but when I'm travelling, I try to stick to the same regime and just have my chicken and my mash and broccoli. Otherwise, you start eating all these funny delicacies, and it makes your tummy turn upside down.
I've got a place in Portugal, which I like very much, but I've just been working in Malaysia for five weeks. My family had a chance to come over and we really loved it, particularly the island of Pangkor.
London is an incredible city. The people are very nice. It's a happy city with good Brazilian restaurants.
I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.
You can't get good Chinese takeout in China and Cuban cigars are rationed in Cuba. That's all you need to know about communism.
I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.
Every restaurant in the world is owned by a Greek.
Once, in Lisbon, I tried my best to work the phone book in a way that would assuage a longing [Alice and I] had for certain Chinese dishes . . . .
