A Quote by Esther Perel

The very ingredients that nurture love - mutuality, reciprocity, protection, worry, responsibility for the other - are sometimes the very ingredients that stifle desire.

Esther Perel

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Desire Ingredients Love Nurture Other Protection Reciprocity Responsibility Sometimes Stifle Very Worry

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Esther Perel
Belgian - Author
Born: 1958

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

Joel Robuchon

If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.

John Irving

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Bobby Flay

I think if the ingredients have nothing that I recognize, that kind of scares me. I like unique ingredients - like charcoal and baking soda - because it's cool to be able to use products with ingredients you see at home.

Shay Mitchell

I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.

Eric Ripert

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.

Anne Burrell

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

Nathan Myhrvold

The film is made in the editing room. The shooting of the film is about shopping, almost. It's like going to get all the ingredients together, and you've got to make sure before you leave the store that you got all the ingredients. And then you take those ingredients and you can make a good cake - or not.

Philip Seymour Hoffman

Avoid food products with more than five ingredients; with ingredients you can't pronounce.

Michael Pollan

It is important to be transparent about ingredients and use products with clean ingredients.

Dan Bilzerian

I don't cook gumbo, but I just know it's a lot of good ingredients in it. And, with a movie, you got to have all those ingredients.

Ice Cube

Science does not enter a chaotic society to put order into it anymore, to simplify its composition, and to put an end to controversies. It does enter it, but to add new uncertain ingredients... to all the other ingredients that make up the collective experiments. When scientists add their findings to the mix, they do not put an end to politics; they add new ingredients to the collective process.

Bruno Latour

On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.

Michael Symon

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

Gail Simmons

A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine.

Gino D'Acampo

When we blanch some ingredients in ash water it removes all their bitterness and astringency, which has opened up a new list of ingredients that we had never considered as edible.

Jock Zonfrillo

A Quote by Esther Perel

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