Charlie Trotter Quotes
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
Charlie Trotter
Quotes to Explore
For economist the real world is often a special case.
Edgar Fiedler
Unlike Milan, Italy's banking capital, or Rome, its religious center, Florence was the place where the rich went to buy goods that would showcase how wealthy they were.
Hanya Yanagihara
I knew that I wanted to be a writer even before I knew exactly what being a writer entailed.
Dan Simmons
Why are numbers so important? I take up a film I like, give it my best, and move on.
Vijay Sethupathi
I never had planned for my life and my career.
Yasmine Al Masri
I came across humanity in Istanbul, and all I know about life comes from Istanbul, and definitely, I am writing about Istanbul. I also love the city because I live there, it has formed me, and it's me. Of course it is natural. If somebody lived all his life in Delhi, he will write about Delhi.
Orhan Pamuk
I can't tell you the number of times I looked down at what was going on on the ground, or I was engaged in a fight somewhere, and I knew within a couple of minutes how I was going to screw up the enemy. And I knew it because I'd done so much reading.
James Mattis
evidence without ideas is more valuable than ideas without evidence.
Edith Caroline Rivett
I was, I remember, I still remember when the first time I pointed the telescope at the sky and I saw Saturn with the rings. It was a beautiful image.
Umberto Guidoni
When the Hollywood thing happened, I thought at some point I'd get to the front of the queue: 'Yes, hello, I'd like to play that role.' But you don't. You just join a different queue.
Olivia Williams
People think that painting is about colorIt's mostly compositionIt's composition that's the whole thingThe classic image-Two late Tang dishes, one with a flower image,one empty – the empty form goes all the way to heavenIt is the classic form – lighter weight.
Agnes Martin
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
Charlie Trotter
