Samin Nosrat Quotes

I was very fortunate in having David Fincher, the director come to me. Now I've seen the finished product, I feel that every bit of the nine months we spent on the film was worth it.

Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook.

A bad or mediocre meal is more than just an unpleasant taste, it is an unnecessary negation of one of life's pleasures - a wasted chance to refine our palates, learn about the world, and share a rewarding experience.

I always knew that food and wine were vital, with my mother being Italian and a good cook.

There is good in everything; it's just how you choose to look at it. Everything that's worth it has a price. For me to be a model - I had to leave my family. Do you think I liked that? No! There are sacrifices. Life is meant to be a challenge, because challenges are what make you grow.

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

The one thing that shaped my life was when I was 15 or 16: I knew I wanted to be a journalist. And not just a journalist, but a journalist in the Middle East, and to go back to the Arab world and try to understand what it meant to be Lebanese.

Going to Europe as a budding cook opened my eyes to food in a different way. When I got to Italy, the first thing I did was put my little basil plants in the ground and watch them turn into big, healthy bushes.

Connecting with people is not hard. I love the interaction and the feedback after shows. It does take some time, but the fans appreciate it which makes it worth it.

If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check but not enough to produce indifference of the total.

Too many people just eat to consume calories. Try dining for a change.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.

For me no good food is illuminated without acidity.

It can be tough when you're on the road, but I think food is meant to be enjoyed, so whenever we go to a new place, we look for the specialty item there.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

I'm not really a food connoisseur.

I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like.

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.

I think Korean barbecue is very accessible to Americans because it's sort of similar to something we know, but with different flavours.

We have to get out there and explain that imperfect tastes just as good.

I remember the first time eating my chef's Caesar salad. It was just like one of those moments in the movie theater when everything gets quiet.

I have to be fully committed to do a project nowadays, because if I say yes to something, it means the whole family are going to have to move for the job. It's a lot of upheaval. So, it has to be really worth it. Otherwise, I'd just as well not bother.