Simple Cuisine Quotes

Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.

If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.

Italian food is simple and healthy, and it's easier for a vegetarian to choose something from the menu.

Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.

When you got to the table you couldn't go right to eating, but you had to wait for the widow to tuck down her head and grumble a little over the victuals, though there warn't really anything the matter with them. That is, nothing only everything was cooked by itself. In a barrel of odds and ends it is different; things get mixed up, and the juice kind of swaps around, and the things go better.

I just grill chicken and make very simple cuisine.

In the winter, my failsafe dinner party menu has to be my roast chicken or a creamy fish pie with mashed potatoes on top, followed by something like a tarte tatin. My cooking style is quite homely.

I always eat mac and cheese. That's what I'm known for, just very simple food: sandwiches, French fries, very unhealthy, but yeah that's what I eat.

I like food to be really simple but have a lot of technique all the same.

I think I'll be around as long as there is a market for simple, basic, non-intimidating food.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

For whom he means to make an often guest, One dish shall serve; and welcome make the rest.

I absolutely love low-key restaurants.

I like simple home-cooked food.

Our food style is no fuss - no jus or froth - hearty food like your mum might cook for you, and seasonal.

I love Seattle. I lived out in Seattle for a while, and the food there is so phenomenal. It's so fresh and gorgeous, and just beautiful and simple. I really love that place.

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics... Real food for real people.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

In lecturing on cookery, as on housebuilding, I divide the subject into, not four, but five grand elements: first, Bread; second,Butter; third, Meat; fourth, Vegetables; and fifth, Tea--by which I mean, generically, all sorts of warm, comfortable drinks served out in teacups, whether they be called tea, coffee, chocolate, broma, or what not. I affirm that, if these five departments are all perfect, the great ends of domestic cookery are answered, so far as the comfort and well-being of life are concerned.

The best food I've ever eaten in my life has come from the poorest communities.

I believe in good, honest food. That's always been my ethos.

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

I'm big on tomato mozzarella salad. That's my favorite all-time food.