Geoffrey Zakarian Quotes

Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.

Bacon's not the only thing that's cured by hanging from a string.

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

Roast beef, medium, is not only a food. It is a philosophy.

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.

We have friends in Italy who have these old stoves, and they turn out the most beautiful food. All you really need is time, the best ingredients, and love.

For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.

My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating.

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

The French cook; we open tins.

I can't think of a specific meal, but my favourite country for food has got to be France. I love those restaurants in the middle of the village squares.

No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook.

When a raw food becomes processed food, it can be best valued, protected, stored, and safely delivered to customers.

I won all the blue ribbons for canning at the state fair.

I feel blessed to have had such a background, where animals, food raising, harvesting and canning were a natural part of life.

Into this pour the purified juice: and put it into a pan of water come almost to a boil and continue nearly in the state of boiling until the juice is found to be the consistency of a thick syrup when cold. It is then when cold, to be corked up in a bottle for use.

There's almost nothing better than a baguette and a pound of salami.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.