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The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef ha
The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef ha
The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef ha
The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef ha
The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef ha
The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef ha
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Auguste Escoffier:
Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decidedAuguste Escoffier:
Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhapAuguste Escoffier:
Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If oneAuguste Escoffier:
Experience, which plays such an important part in culinary work, is nowhere so necessary as in theAuguste Escoffier:
Having realised that in cooking there was a vast field of study and development, I said to myself,Auguste Escoffier:
Great dangers give birth to great resolutions.Daniel Boulud:
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectfulJoe Bastianich:
Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is reaRanveer Brar:
Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw themAlain Ducasse:
My wife Gwenaelle prepares an 'energy shot' for me for breakfast. It's a mix of linseed, cereal, an