Food Quotes

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.

Sandwiches are wonderful. You don't need a spoon or a plate!

I like visiting people's homes on Saint Joseph's Day, when people set up altars, serve food as a tribute to the saint, and invite the public - I enjoy that much more than Mardi Gras.

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.

It takes four months to ship food aid and 40 percent of the cost is in the shipping. People cannot eat shipping costs. We have had people die when there are surpluses in the markets.

I used to get criticized for putting food in novels.

I also think it's very important to consider how the food will feel to the person eating it.

Well, it's very easy for me to gain weight, but even though I tried not eating for a week when I was really young, I couldn't do it any longer because I liked my food too much.

Anyway, I lived on the streets and did pretty good until I got caught stealing, what was it? I kicked in a restaurant window, went in and took all the food that I wanted, and while coming out I was grabbed.

I don't categorize food as bad or a guilty pleasure.

Security for agriculture merits serious concern by not only the agricultural community but our nation as a whole. The risk to the U.S. food supply and overall economy is real.

Australia is so cool that it's hard to even know where to start describing it. The beaches are beautiful; so is the weather. Not too crowded. Great food, great music, really nice people. It must be a lot like Los Angeles was many years ago.

Relief organizations both large and small are coordinating deliveries of food, clothing, water, and other basic necessities to those impacted by Katrina.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

The prejudice was so bad in the United States at that time that a dark person with a white person would not be served in a restaurant. My father, mother, and I would try it occasionally. We would sit there, and the food would never come.

I got a fascination with food.

I love dogs. They live in the moment and don't care about anything except affection and food. They're loyal and happy. Humans are just too damn complicated.

Venice is like eating an entire box of chocolate liqueurs in one go.

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.

We must pay greater attention to keeping our bodies and minds healthy and able to heal. Yet we are making it difficult for our defences to work. We allow things to be sold that should not be called food. Many have no nutritive value and lead to obesity, salt imbalance, and allergies.

We are not hungry... Why foist this food upon us? We don't want to be choked. We have enough.

We incorporated new tastes and flavors into our kids' diets from a very early age, which helped to develop their palates and prevented them from becoming picky eaters. We don't buy junk food and give them options of fresh fruit, yogurt, raw almonds, or dried whole grain cereals for snack time.

Everything in food is science. The only subjective part is when you eat it.

It's very different doing a food show in America and doing one in Britain. I did a 20-part series for the BBC series called 'Eating With the Enemy.' The budget for all 20 episodes was probably the budget for a single episode of 'Top Chef.' It's the difference between making a home movie in your backyard and going to Hollywood.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

For the sake of argument and illustration I will presume that certain articles of ordinary diet, however beneficial in youth, are prejudicial in advanced life, like beans to a horse, whose common ordinary food is hay and corn.

A human being has been given an intellect to make choices, and we know there are other food sources that do not require the killing of a creature that would protest being killed.

I've talked to some drummers who seem to have a very hard time staying in shape on the road, including some drummers touring with high-profile acts that don't have to live on fast food every night.

We begin to see, therefore, the importance of selecting our environment with the greatest of care, because environment is the mental feeding ground out of which the food that goes into our minds is extracted.

We waited until we perfected the dog food, and then we worked on the cat food. Even though it's not going through the roof the way the dog food is, I think it will catch on eventually.