American - Chef | 1972 -
Food is so heavily connected to memory.
Alex Guarnaschelli
FoodMemoryConnected
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
MotherCookingTogetherKidHer
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
LoveCookingSchoolBookInformation
Mashed potatoes with stuff in it? That's '90s.
PotatoesStuffMashed Potatoes
Red wine vinegar has some personality as well acidity.
PersonalityRedWineWellVinegar
If you want to have a relationship, at some point you have to let yourself get caught.
RelationshipYourselfYouWantPoint
I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on the keyboard.
ChildhoodThinkCandyBarNotesHit
I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.
FoodCookingHouseWayUpWhere
Scrambled eggs are so simple, but they don't wait or taste better cold!
SimpleWaitColdBetterEggsTaste
If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.
I AmSeedsFishYouSpiceLittle
Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you're ready to serve.
GreatTimeYouReadyAheadCherry
I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'
LifeTodayMyselfDayRestEnd
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