Alice Waters Quotes
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Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.
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People have become aware that way that we've been eating is making us sick.
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When you don't have much money, cooking can be incredibly reassuring. You feel like you're doing meaningful work.
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My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.
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I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.
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I don't think it ever works to tell people what they can't eat. They can do it for so long, and then they fall off. You have to bring them into a new relationship with food.
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Food can be very transformational, and it can be more than just about a dish. That's what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.
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I eat meat, but no meat that isn't pastured is acceptable, and we probably need to eat a whole lot less.
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This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
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Buy foods from nearby farms and have that food served in the cafeteria.
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It's around the table and in the preparation of food that we learn about ourselves and about the world.
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The decisions you make are a choice of values that reflect your life in every way.
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Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.
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I used to do calligraphy, and I'm afraid that has lapsed, but I've always been interested in book printing.
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We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.
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I was a very picky eater.
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If we want children to learn to tend the land and nourish themselves and have conversations at the table, we need to communicate with them in ways that are positive.
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I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.
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Usually, cheap food is not nutritious. You're feeding people, but you're not really feeding people something that is good for them.
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When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
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I once had an Early Girl tomato at my friend Jay's house, and I thought that was the best thing I'd ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.
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Food should be cheap, and labor should be cheap, and everything should be the same no matter where you go; whether it's a McDonald's in Germany or one in California, it should be the same. And this message is destroying cultures around the world. Needless to say, agriculture goes with it.
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I feel it is an obligation to help people understand the relation of food to agriculture and the relationship of food to culture.
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My real emphasis is on the farmers who are taking care of the land, the farmers who are really thinking about our nourishment.