Alex Guarnaschelli Quotes
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I shop at the market, and that informs what I make.
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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.
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People don't take enough advantage of the refrigerator door.
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There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I have a great group of people who support me, and I don't sleep a lot. It's like I'm on a constantly spinning merry-go-round, and every day, I'm wondering when it will stop so I can get off. I love what I do, so that helps a lot.
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You have a shelf-life on TV.
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I try to sit still for about 15 minutes each morning without making lists or running in overdrive.
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I grew up in Midtown Manhattan.
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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.
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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.
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It's amazing how meaty cauliflower can be.
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I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
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I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
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My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
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Every once in a while, I want to get up and cook.
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I didn't want to write a cheffy cookbook with dehydrated ham chips.
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Red wine vinegar has some personality as well acidity.
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Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.
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I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.
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I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
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My last meal on Earth? The obvious answer is a plate of my mother's scrambled eggs.
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I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.
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I have a daughter who has taught me a lot along the way.
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I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
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I like to take a day off and enjoy fast food for what it is. I have to say that in New York, I'm really partial about taco trucks. I mean, I really can't handle it. There is something about catching all those ingredients piled on top of each other: it puts me in a tizzy. I love it. I'm kind of a taco truck junkie.