Danh ngôn của Prue Leith
What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'
What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'
Điều tôi muốn làm là tạo ra những món ăn thật ngon. Tôi muốn nó trông thật đẹp, vì khi nhìn thấy đồ ăn bạn sẽ muốn ăn nó. Bạn không nên nói, 'Ôi chúa ơi, đầu bếp thật thông minh phải không, anh ta có thể dệt Tháp Eiffel từ những que cà rốt.'
Tác giả: Prue Leith | Chuyên mục: Food | Sứ mệnh: [6]
Tìm kiếm kiến thức và thông tin về Prue Leith từ chuyên trang Kabala Tra Cứu. Nếu bạn không tìm được thông tin phù hợp, hãy liên hệ: [email protected]
Các câu danh ngôn khác của cùng tác giả: Prue Leith
- Food shouldn't do you any harm, obviously you don't want a bad diet, but it should be one of life's great pleasures.
- I opened Leith's in Notting Hill in 1969 and it eventually worked its way into being awarded a Michelin star. At the time, there were a few women running small bistros - but I was the first woman to have a 'serious,' expensive restaurant.
- Aged six, I sailed from South Africa to England by steam ship with my family. It was a three-week journey. I remember crying on my birthday when I didn't get the enormous teddy bear that was for sale in the ship's shop but, aside from that, I had a wonderful time.
- All I need for a perfect holiday is sun and some peace and quiet. Those make for perfect book-writing conditions.
- My husband John's and my breaks are often very culture heavy. He cannot pass a museum without venturing inside, so we tend to see a lot of architecture and so-called places of interest.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.