In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of ‘grande cuisine,’ has become a bit lighter. And we are beginning to discover the original flavors of our produce.
The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
I just couldn’t live without other cultures’ cuisines.
The food in Sydney is an Asian Pacific cuisine. It’s eclectic but above all it’s fresh, inventive and creative and that’s what I love about it.
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.
My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine.
I want to expand my cuisine to this country. I love America. I have been here 22 years.
The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it’s my favorite of this type of one-pot cookery.
You go down South, and they’re quirky; they have culture, and it’s not uniformly true of our country. Our country has gotten a little blanded out, big sections of it. Even if you disagree with the politics, you have to appreciate the cuisine, the music, the literature.
My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
Canada is a country of ingredients without a cuisine; we’re a country with musicians without an indigenous instrument; Toronto’s a city that doesn’t even have a dish named after it.
I like travelling to different places and trying out different cuisines. I like experimenting with my food.
The main influence on a child’s palate may no longer be a parent but a series of food manufacturers whose products – despite their illusion of infinite choice – deliver a monotonous flavour hit, quite unlike the more varied flavours of traditional cuisine.
I went to L’Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it’s not the only way to approach a cooking career.
Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I’m a snob, it’s about quality, not cuisine.
My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration – and toughest critic.
I think that the Japanese – and I do love Japanese cuisine and adore Japanese food culture – I think that they’re going to plow through the entire world’s fishing. They’re going to eat everything anyways.
Olive oil is the cornerstone of Mediterranean cuisine. This tree is the thread from which the tapestry of the Med has been woven.
I’m a firm believer that the world should be your oyster when you’re cooking. People should open themselves to other cuisines – there are a lot of hidden secrets all over the world.
Slow investing can have the same impact on startups that slow food has had on cuisine: good things come to those who wait.
In Mumbai, you get good international food but there are few restaurants that serve good Indian cuisine.
I’ve learned from experience not to be too glued to one menu or routine in particular because I never know where I’m going to be and what kind of cuisine it’s going to be.
As a chef, I love to travel and taste different cuisine styles and different flavours.
The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are spoilt for choice.
American food is the food of immigrants. You go back a couple of hundred years, and we were all immigrants, unless we’re going to talk about Native American cuisine.
I had turned down other head chef jobs. I didn’t want to take over someone else’s cuisine. I wanted to start from scratch.
Indian spices can find a place in any cuisine. It’s just a matter of opening your mind and palate to new flavors.
It so happens that whenever I come to Delhi, my schedule is always packed. But sometimes, I call my friends to my hotel itself. And of course, I ask them to get the food I love. This way, I get to meet them and enjoy my favorite cuisines too.
My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.
Only the French people say French food is the finest cuisine in the world. If you ask anyone else, they will tell you the best food in the world is Italian.
My theory is that all of Scottish cuisine is based on a dare.
I actually don’t think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
Growing up, everybody would cross the border, even to just do grocery shopping. A lot of traditional American foods stuck with my parents and became part of my upbringing. This all had to do with the proximity to the border. We were an absolute mix of classic Americana, traditional Mexican, and Baja cuisine.
I didn’t want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.
I just think our British cuisine and the different influences we pull together make it special when it comes to food.
Those of us that were raised in Tijuana have so much access to San Diego. I was crossing the border every day when I was a kid, and that back and forth has a huge influence on the cuisine. So the U.S. is coming down to Tijuana, Tijuana is going to San Diego. There’s this great blending, a great exchange.
The English contribution to world cuisine – the chip.
The podcast by ‘The Kitchen Sisters’ celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders’ Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.
There a great ethnic cuisine available to you in Chicago.
New York is rich in culture, cuisine, and commerce.
I love filet mignon. I love French and Italian cuisine.
It’s a special feeling when you are blasting through the park along the Monza straights, and there are so many really enthusiastic fans there. I have to admit, though, it’s not only the racing I’m looking forward to, as Italian cuisine is superb.
There’s no insects in American cuisine? Not one? I don’t think there are. That’s so sad.
Dorado Beach’s rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.
I especially love French, Italian and Japanese cuisines.
I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the ‘old guard’ of cuisine are still pioneering so much of the direction of food today.
Cuisine Nouvelle was just a concept, and one which, crucially, the English managed to get wrong. I mean, if you run a restaurant, you’ve got to feed people, not make pretty little pictures on plates to make up for your lack of ability.
I can make chicken curry, rice, kheema… I am a foodie and enjoy varied cuisines. My favourites are Korean and Japanese.
I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.
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