Top 236 Cuisine Quotes & Sayings

I just grill chicken and make very simple cuisine.

The English contribution to world cuisine: the chip.

They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls.

There is not a good or a bad cuisine, just the one you like the best.

There a great ethnic cuisine available to you in Chicago.

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.

The great tradition of Delhi can be seen through its cuisine.

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.

I want to expand my cuisine to this country. I love America. I have been here 22 years.

Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart.

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

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.

I believe that cuisine is the most important link between nature and culture.

The pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.

As a food writer, it's my job to know each and every cuisine on this planet as well as I can.

I'm fascinated by Japanese cuisine.

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

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine.

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 love Italian food - especially Tuscan-style cuisine.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.

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.

All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.

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.

New Orleans cuisine is Creole rather than Cajun.

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. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.

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? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

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

The English contribution to world cuisine - the chip.

There's no insects in American cuisine? Not one? I don't think there are. That's so sad.

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.

New York is rich in culture, cuisine, and commerce.

My theory is that all of Scottish cuisine is based on a dare.

As Australian palates continue to be curious and enquiring, so does the variety and regional specificity of cuisine options.

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!

The guitar is like a cuisine and you can't expect people to eat the same thing all the time.

Plastic shoes are to the shoe world what fast food is to fine cuisine.

Because of their cuisine, Germans don't consider farting rude. They'd certainly be out of luck if they did.

Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.

A great introduction to cultures is their cuisine. It not only reflects their evolution, but also their beliefs and traditions.

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

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.

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.

To keep up as good a cuisine as your father.

Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

The core cuisine of Southern food is established in the plantation South, within the world of slavery. To understand the plantation table, we must understand the relationship of enslaved people to Africa, to historical trauma, and their central role in food production. Their voice is the most poignant, expressive voice in Southern cuisine.

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

I am a serious food lover and Peruvian cuisine is one of the best in the world.

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

Cuisine is when things taste like themselves.

A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.

Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.

I enjoy Indian cuisine a lot. It's delicious.

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.