Top 101 Cuisine Quotes

Elevating baked eggs to exotic, spice-laden heights, Australians have come a long way since the days of only knowing Middle Eastern cuisine to be dried-out pucks of falafel, or the occasional late-night kebab.

I’m fascinated by Japanese cuisine.

You don’t want to eat haute cuisine all the time; it’s not healthy.

The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.

I love Indian food – it’s my favourite cuisine. I love the mixture of spices and the subtle flavours. It’s really erotic; the spices are so sensuous.

My mother is my favorite cook and she does all cuisines really well. I eat the delicacies made by her whenever I find time.

One of my favorite cuisines is Italian so I love visiting Italy.

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

The type of cuisine I do, especially after being on ‘Iron Chef’ for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I’m doing a lot of very different cuisines all the time.

I enjoy eating Italian and Japanese cuisine, and abroad, I love Zuma, Nobu, and Cipriani.

The rich diversity of the cuisine in Nashville is something that I’m incredibly proud of, and I think Tansuo will find a worthy place in Music City’s culinary landscape.

I abstain from trying Punjabi cuisine because it is extra oily.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

I find that other countries have this or this, but Italy is the only one that has it all for me. The culture, the cuisine, the people, the landscape, the history. Just everything to me comes together there.

Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.

A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.

When we first did ‘Modernist Cuisine,’ I think most people in cookbook publishing would have said, ‘This is insane.’

I don’t care if you’re doing haute cuisine or burgers and pizza, just do it right.

I had never seen an avocado until I came to London in 1994. They just weren’t a feature of southern Italian cuisine.

Ethiopia was one place that just blew me away. How many spices they used in their cuisine. Incredible. Theres a spice mix called berbere that Id never tasted before.

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

Dad hails from the royal family of Tripura, Kooch Bihar and Baroda and is a great chef. Be it Nepalese, Italian, Lebanese, Chinese, Mughlai, Punjabi or Thai cuisine, he knows the nuances of them all.

When my novel ‘Beach Music’ came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook ‘la cuisine bourgeoise’ – good, traditional French home cooking.

I think my level of cuisine was pretty good even before I came to France, but it’s the wine here that’s really improved my palette – when I have it, anyway. It’s meant to be good for you, right?

Don’t be so hard on yourself. Make something simple a few times until you ‘master’ it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.

I have a restaurant in Sri Lanka, and I feel keen to open up something here in Mumbai and bring Sri Lankan food here in India. I feel we have so much in common, but we have a different cuisine, and I am sure people will enjoy here.

Theologically, the creation of chocolate demonstrates both the unity and the diversity of humanity. Wherever you taste it, in every country of the world, it is immediately recognizable. Other things, in every cuisine, are just food, but chocolate is chocolate.

I love French cuisine. From crepes to the variety of cheese and seafood preparations, this cuisine is so innovative and fresh. It offers something for every kind of foodie.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven’t they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

I never really knew what fine cuisine was when I was a little boy in Canada. For me, Italian food was ‘Kraft Dinner’ or pizza. When I moved to New York, that’s when I discovered all the Italian food.

I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.

I find that there are a lot of similarities between French and Japanese food. I think they’re two countries that have really systemized their cuisine and codified it.

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven’t had as much exposure.

Having spent many years working in New York’s Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.

In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin’ onions and, I’m sure, their legitimate and very Australian cuisine. In the real Outback? I give myself about 14 minutes.

Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.

Sri Lanka’s interpretation of western cuisine is pretty diabolical. Sri Lankan food itself is ace, however, and they bloody love a buffet. Even if you go to a basic-looking cafe, they can knock up four or five different curries for you very quickly.

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

A holiday vacation can mean sampling all kinds of new cuisine – whether it’s Uncle Joe’s award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they’re accustomed to rejecting at home.

The world is getting more connected through technology and travel. Cuisines are evolving. Some people are scared of globalization, but I think people will always take pride in cultural heritage.

The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the flag stem from the cuisine, there is no denying that those colors do evoke a typical Italian plate.

It’s just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

My sons, Azaan and Zahaan, make for scintillating company; they are both foodies. The three of us love spending time trying out new joints and cuisines.

Loading a hollowed-out loaf of bread with steak, mushrooms, shallots, and a fat dose of horseradish yields a kind of portable beef Wellington – the pinnacle of British cuisine reinvented as a trail snack.

Persian cuisine is, above all, about balance – of tastes and flavors, textures and temperatures. In every meal, even on every plate, you’ll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.

In certain European cuisines, vegetables are cooked a long time. I take the term ‘al dente’ and use it for vegetables.

Pasta isn’t just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it’s emerging as a newfound love for vegans.

I have an affinity with Mediterranean cuisine. Spending a few summers in Italy, France, Spain and Turkey, there’s something brilliant about freshly caught fish, slashed, scattered with a few herbs, a squeeze of lemon, a slug of good olive oil, then thrown on a grill.

I have a great love for cuisine, so I’m always interested in local food, and there are so many interesting dishes, spices and ingredients in India.