Quotes of: Olive-oil Keyword

I went to my prom. I wore this olive green, floor-length backless dress. It was rad.

Lorde

Are you really sure that a floor can't also be a ceiling?

M. C. Escher

You think I am a fool, but you are a greater fool than I am.

Sitting Bull

Criticism is part of the creative man's journey, and I appreciate it.

Marcus Samuelsson

Each city should have its own type of restaurant.

Marcus Samuelsson

Today, in the newspapers and magazines, the first sentence is, my restaurant is expensive.

Masa Takayama

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

David Chang

The combination of experience and experimentation will ultimately yield a personal sound.

Mark White

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

Alton Brown

Food isn't like anything else. It's something precious. It's not a commodity.

Alice Waters

A lot of equipment can get in the way of the connection with food, with touching and feeling.

Alice Waters

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

Charlie Trotter

People are trying to figure out what American food is; it's certainly an amalgamation.

David Chang

A molecular gastronomist is really just someone who explores the world of science and food.

Homaro Cantu

We the chefs have a responsibility to learn about the chemical makeup of food!

Joel Robuchon

The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.

Mario Batali

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

Mario Batali

I don't know if you call a burger 'recession food.' It's comfort food.

Michael Mina

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

Michael Symon

Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.

Paul Prudhomme

Italian food is all about ingredients and it's not fussy and it's not fancy.

Wolfgang Puck