Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before. – Luigi Barzini
I myself spent hours at the Columbia library as intimidated and embarassed as a famished gourmet invited to a dream restaurant where every dish from all the worlds cuisines, past and present, was available on request. – Luigi Barzini
Their smiles and laughter are due to their habit of thinking pleasurably aloud about the pleasures of life. They have humanity rather than humour, and the real significance of the distinction is seldom understood. – Luigi Barzini
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fishermans octopus and shrimps, fried in heavily scented olive oil on a little deserted beach. – Luigi Barzini
This June, Ill travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event for the past seven years, my daughter, Claudine, has been my cooking partner on stage. – Jacques Pepin
I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana – the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake. – Emeril Lagasse