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Alex Guarnaschelli Quotes
I have a daughter who has taught me a lot along the way.
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
I feel like a princess with a knife. I've wanted to be an Iron Chef forever.
Fresh herbs really belong anywhere you put them.
I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster!
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
I exercise at a great gym and do dance classes mixed with some calisthenics. I really enjoy that because it reminds me of '80s aerobics. It's fun! I also bike ride, or sometimes I swim. Because I stand a lot, I don't really like to walk long distances. Running or jogging is out of the question.
Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.
I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought a scoop of ice cream in Paris, they weighed the ice cream on a scale before putting it on the cone. It was so small, it fell into the cone as she handed it to me.
Easter is an arts and crafts moment where your whole family and friends can get involved.
Winter blues are cured every time with a potato gratin paired with a roast chicken.
Who doesn't love a stuffed cherry tomato?
Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.
I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away.
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.
If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.
A splash of red wine vinegar can pull things together like a pinch of salt.
It's amazing how meaty cauliflower can be.
The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.
Short ribs in the middle of a hamburger? That was pretty groundbreaking.
A homemade hamburger can be a real treat.
For me no good food is illuminated without acidity.
I bent my head over a stove in my early 20s and picked it up in my 30s.
Food is so heavily connected to memory.
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