A Quote by Alice Levine

Our food style is no fuss - no jus or froth - hearty food like your mum might cook for you, and seasonal. — © Alice Levine
Our food style is no fuss - no jus or froth - hearty food like your mum might cook for you, and seasonal.
I'm a big foodie but not much of a cook. I can cook desi stuff like dal, rice and chicken. I learnt to cook a little bit when I was in college and I used to cook for my friends. I'm not picky about food and eat all types of food, the type of cuisine doesn't matter as long as the food tastes good.
Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.
We domesticated pigs to turn food waste back into food. And yet, in Europe, that practice has become illegal since 2001 as a result of the foot-and-mouth outbreak. It's unscientific. It's unnecessary. If you cook food for pigs, just as if you cook food for humans, it is rendered safe. It's also a massive saving of resources.
People who like to cook like to talk about food....without one cook giving another cook a tip or two, human life might have died out a long time ago.
I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.
It's very meditative to watch Food Network shows. I mean, you might be taking notes, but you're probably not. It's meditative to watch someone cook, just like it is to watch your mother cook, or anyone cook.
My mum is your archetypal Asian mum, always feeding people. If there was no food in the cupboard, she'd still manage to rustle up a feast - Bangladeshi food such as pilau rice, curry and korma.
My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen - it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.
I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!
I eat well. I don't really, I guess, like, steam my own food and cook my own food in advance. I enjoy food, but I just don't make bad decisions.
I'm a simple hillbilly. I don't like eating modern, industrialized, fast food. I grew up eating home-cooked food. So when I'm traveling abroad, like when I recently received a six-month writing fellowship to Iowa in the U.S., I like to cook my own food.
My mum was the most wonderful cook and our house was always full of delicious food and interesting people. I remember dad entertaining the likes of Des O'Connor and Bruce Forsyth. But what really shaped my childhood were the amazing Jamaican dishes that mum produced so effortlessly.
I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.
You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.
If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture we're going to have.
Food is a great literary theme. Food in eternity, food and sex, food and lust. Food is a part of the whole of life. Food is not separate.
This site uses cookies to ensure you get the best experience. More info...
Got it!