French Culinary Traditions Quotes

I grew up in France, my first language was French, and I tend to gravitate towards French cooking.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

France has given us the best filmmakers and food.

For reasons I didn't understand, I felt I needed to learn how to cook the food of France and knew that I was going to have to get over to the country: to Paris, I'd always assumed.

One of the many advantages of having a boyfriend who is half French is that his culinary repertoire extends beyond mac and cheese. Plus, there’s the kissing.

The real reason French women don't get fat is not genetic, but cultural, and if the French subjected themselves to the American extremes of eating and dieting, the obesity problem in France would be much worse than what has struck America.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

I was lucky to live 10 years in France, so I learned how to eat and drink there.

I like to cook. I would probably go to culinary school in France if I had time.

The image foreigners have of French cuisine is fattening and very fancy food. But it's not true - French food isn't just rich. The word "healthy" doesn't exist in French. We have many, many words, but not that one. To me, healthy means paying close attention to feeding people.

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.

A thousand years ago the Chinese had an entirely codified kitchen while the French were still gnawing on bones. Chopsticks have been around since the fourth century B.C. Forks didn't show up in England until 1611, and even then they weren't meant for eating but just to hold the meat still while you hacked at it with your knife.

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.