Choose quotes font
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.
Next quotes
Geoffrey Zakarian:
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.Geoffrey Zakarian:
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel mGeoffrey Zakarian:
How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, theGeoffrey Zakarian:
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinaGeoffrey Zakarian:
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cookinGeoffrey Zakarian:
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too lonGeoffrey Zakarian:
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reachGeoffrey Zakarian:
It's important to salt the tomatoes before draining them because that helps pull out the water. FreGeoffrey Zakarian:
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed byGeoffrey Zakarian:
I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when y