Israel Quotes

I just don't tend to cook eggplant at home.
I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.
I like to add something unusual to a dish.
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
I tend to mean what I say: in life, generally; in recipes, certainly.
I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.
I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.
If I am honest, my food is actually quite far removed from both the food of my mother and my father.
If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one.
If the British Isles had an official vegetable, it would have to be the potato.
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.
If you can't taste an ingredient, you have to ask yourself why it is there.
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
In vast parts of the world, people don't eat meat.
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AuthorName
Adam Smith
Profession
Economist
BirthDate
05 June, 1723
DeathDate
17 July, 1790
Country
Scotland
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