Chef Quotes

I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
In the wake of a failed relationship, I'm often flooded with if-onlys.
Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.
It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.
I've always joked that my food memoirs will be titled 'Brutta ma Buona,' the phrase Italians use to describe food that's delicious but rustic-looking at best: ugly but good.
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.
I've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I'm happy to invest some time. It's worth it just to see a friend take her first bite and understand, finally, that a flour tortilla is meant to be an essential component, not just a lackluster wrapper.
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.
Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice - and sometimes other dishes, too.
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
Most canele recipes begin with an instruction to brush $30 copper molds with melted beeswax. Unsurprisingly, I've never made it past the Internet search for 'used canele molds' before giving up.
My favorite afternoon snack as a child in San Diego was a still-steaming flour tortilla purchased at the taqueria down the street from my school, and I've yearned for them ever since I moved away.
My inability to follow recipes as written - without obeying the devil on my shoulder telling me to replace ingredients or change the temperature - is well documented.
My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine.
My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley.
No one's born a good cook. You have to learn and practice.
No Persian meal is complete without an abundance of herbs.
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.
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Total Records : 1889

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