A Quote by Kate Christensen

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine. — © Kate Christensen
Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.
I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.
Real food meas big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.
The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.
Part of why I love Greek food so much is that it is simple, but it's unpretentious. It's authentic.
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.
I have a great love for cuisine, so Im always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
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.
I had an excellent repast - the best repast possible - which consisted simply of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I consumed ....It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it.
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.
Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.
I think food is getting lighter and healthier because people eat out so often. It's about quality ingredients because that is the root of good food.
For me the best food in the world is New British. It's quite classical cooking with really simple but good-quality ingredients. I also like top-end restaurants and pub grub done well.
Although Grandma's passion had led me to the power of food, not all of her recipes were healthy. I kept her gusto and the love that she put into her cuisine but ditched the ingredients that bought her a one-way ticket to arthritis, diverticulitis and a host of other inflammatory conditions. I also ditched my own addictions and compulsions around food, especially sugar.
I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.
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.
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.
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