Raymond Blanc Quote

I have come to the conclusion that just as the Japanese live to work, Asians live to eat.

There exists a bastard cuisine that is too often assumed to be real French cooking.

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.

Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish...

Hitler was the archetype of the abstemious man. When the other krauts saw him drink water in the Beer Hall they should have known he was not to be trusted.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed...

Commentary by J.-P. Quélin, food critic for Le Monde). [New York and London chefs] are cooking, he says, at a level of originality that defies judgment, defies criticism, defies the grammar of cuisine...

The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuis...