In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a ...
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
To the chefs who pioneered the nouvelle cuisine in France, the cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely...
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which...
I especially love French, Italian and Japanese cuisines.
My theory is that all of Scottish cuisine is based on a dare.
There a great ethnic cuisine available to you in Chicago.
I'm fascinated by Japanese cuisine.
...he was fascinated by the mid-western/middle American phenomenon of recombinant cuisine. Rice Krispie Treats being a prototypical example in that they were made by repurposing other foods (to wit, breakfast cereal and marshmallows). And of course, ...
American cooking is one of the unknown cuisines in America.
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.
The English contribution to world cuisine - the chip.
I am a serious food lover and Peruvian cuisine is one of the best in the world.
New York is rich in culture, cuisine, and commerce.