Traditional Cooking Methods Quotes

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

Laos is a country where everything is eaten. When I came back, I would find myself chopping parsley and thinking: 'Why am I throwing these stems away? They're perfectly edible.'

The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

I think the great Mexican cuisine is dying because there are fast foods now competing, because there are supermarkets, and supermarkets can't afford to keep in stock a lot of these very perishable products that are used for fine Mexican cooking. Women are working and real Mexican cooking requires enormous amounts of time.

My mom was Sicilian, my dad was Sicilian. Mom was a great cook, but all the women were.

Cooking meat over a fire is one of the most stirring of those ritual acts, usually performed outdoors, on special occasions, in public, and by men.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

We believed in our grandmother’s cooking more fervently than we believed in God.

We parked in back and walked down the stairs with their polished brass railings, past the old-fashioned kitchen. We could see the chefs cooking. It smelled like stew, or meat loaf, the way time should smell, solid and nourishing.

In my generation, there was no sushi school, no cooking school, so people have to learn from working.

Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.

A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.

Personally, I have been very impressed by the slow food movement. It is about celebrating the culture of food, of sharing the extraordinary knowledge, developed over millennia, of the traditions involved with quality food production, of the sheer joy and pleasure of consuming food together. Especially within the context of family life, this has to be one of the highest forms of cultural activity.