Discover the most popular and inspiring quotes and sayings on the topic of Brassai. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Brassai Quotes And Sayings by 94 Authors including James Beard,Hugh Jackman,Clementine Paddleford,Tamil Selvi,Adriana Trigiani for you to enjoy and share.

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If you have never tasted a braised vegetable, you'll find it is a revelation.
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Tiramisu is my favourite.
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A tiny radish of passionate scarlet, tipped modestly in white.
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A simple and tasty evening snacks.
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Salad of baby spinach, artichoke hearts, and slices of fig, drizzled with olive oil and salt and a little fresh lemon juice,
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mushroom pie stuffed with spinach, thyme, and currants.
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One word, in this place, respecting asparagus. The young shoots of this plant, boiled, are the most unexceptionable form of greens with which I am acquainted.
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For me, there is no better tapa than a really good stuffed olive.
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(Israeli-style eggs poached in tomato
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Whenever anyone grows tired of the secondhand sort of existence that depends on purchased products, and wants to resume the intimate relationship with nature that man once enjoyed, the kukui-nut stands ready to furnish him with food, flavor, tannin, oil, paint, varnish, medicine, and magic.
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the silver pepper of the stars.
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ginger ¼ teaspoon pumpkin
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I like Indian takeaway.
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brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.
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Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
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The brussels sprout. This is also the worst vegetable of next year.
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Sheeps' Head Stew Oxtail
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One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'
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My favorite is Steamfresh broccoli with just a hint of garlic salt.
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I have a great time cooking and eating Thai green chicken curry.
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In her bottled up is a woman peppery as curry,
a yam of a woman of butter and brass,
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parsley. Vegetables these days are chopped into tiny grass.
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Try the mustard, - a man can't know what turnips are in perfection without mustard.
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Sweet Washington cherries and Walla Walla onions are two of my favorite local treats.
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I just inhaled kimchi ramen. Nose on fire. Next chapter may be obscured by tears.
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Lourdes Venard's White Bean Stew
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OH MY GOD! In Thailand, they've got the spiciest food I've ever had in my life!
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I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata". (Mem.,get recipe for this also.)
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I say it's spinach, and I say the hell with it.
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I'll order anything that has the word 'fig' or 'crusted' in the menu description.
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Soy sauce and seaweed go really well with potato chips.
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Who you? Your name smaller than fine grains in couscous
It's the highest calibre, your calibre is deuce deuce
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The craving today is for something light and spicy, and few have patience, still less desire, to examine carefully that which would make a demand both upon their hearts and
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Red beans and ricely yours.
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gastronomic flavours and traditions on display to tease and seduce the senses.
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Chicken or shellfish gumbo, usually a side. ("Sopa de" means
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Artichoke: That vegetable of which one has more at the finish than at the start of dinner.
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Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.
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I need my fill of Indian home cooking.
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I just love Chinese food. My favourite dish is number 27.
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Savory ... that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that' the best.
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Taste ... is a matter of taste (Tad Allagash)
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At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea ...
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Good Chianti, that aged, majestic and proud wine, enlivens my heart, and frees it painlessly from all fatigue and sadness.
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Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
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½ lb. chicken breast, chopped 1 onion, diced 2 bell peppers, chopped 1 cup sliced mushrooms 2 cups chicken stock 3 cups coconut milk 3 tbsp. curry powder Salt and pepper to taste
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One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.
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Wasabi. Now hoiteys. Seriously, you'd think I really didn't know English.
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Spiced Coconut Chicken and Rice
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Spicy Seafood Noodle Soup
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Grow it, pick it, and eat it fresh.
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Don't put beets in the soup, Reshi. They're foul.
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When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.
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Fenugreek, Tuesday's spice, when the air is green like mosses after rain.
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I like a pickled cucumber. A regular cucumber I'm not so interested in.
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I'm not really a food connoisseur.
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Safe word is Pickle
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Dear Mr. Gibbon. Sorry I was absent. Here is some salted food. Please grade it the way you would a jenti piece of beef jerky.
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The first dish pleaseth all.
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Mongolian Fondue," I say. "Very authentic.
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What's your avocado?
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call it chicken salad
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I love hot edamame with truffle sauce.
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Salsa verde is delicious with trout or most any fish.
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cream of banana soup
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Laminated Lettuce ... perfect for holiday gift giving.
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Few people know that I love local dhaba food. It is the best!
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Never look at the brass - it only encourages them.
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I love spicy food, love it. But wasabi is just painful.
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The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin. The next best vegetable is the jalapeno pepper. It has the virtue of turning salads into practical jokes.
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What are those bulb things you're slicing?"
"You've never seen fennel? It looks like celery and tastes like licorice.
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The pepper is beginning to show signs of strain, and tonight should grace a salad. It has been suggested that I am a cannibal to eat my models.
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Kettle thingies. Yum.
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Avocados, it's a food that ain't worth injuring yourself for. If it's a hassle to get into, leave it to the experts.
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Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it's Shillong, it's northeastern.
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I've been seeing more and more Gardein soy chicken and soy beef products lately, and they're pretty darn good.
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Poireaux vinaigrette aux grains de caviar."
I did a quick translation. "Leeks and fish eggs in vinegar?"
He grinned. "It sounds better in French."
Yeah, but did it taste better?
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vanilla with a twist.
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The beautiful memories of tofu from when I was young
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The vulgar boil, the learned roast, an egg.
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Romesco with asparagus is simple and brilliant.
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I make a bomb vaca frita. It's like a flank steak like with the ropa vieja, but it's fried with garlic and lime. And I make a really good picadillo.
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At New York City's spice and condiment mecca Kalustyan's,
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Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head.
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I look cooking! Particularly pad thai.
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All my wife has ever taken from the Mediterranean - from that whole vast intuitive culture - are four bottles of Chianti to make into lamps, and two china condiment donkeys labelled Sally and Peppy.
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Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.
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I'm going for something very raw and organic.
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panchitos, blacks,
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with green beans and rice.
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I do not like sweets. But if I have to choose one, it has to be rasmalai.
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I would like it very much if you pulled on something of mine. Kale
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Vegetables when not sufficiently cooked are know to be so exceedingly unwholesome and indigestible, that the custom of serving them 'crisp' should be altogether disregarded when health is considered of more importance than fashion.
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The strong aroma of meat, fried onion, cumin, and baked dough soaked into my skin so deeply that I have never lost it. I will die smelling like an empanada.
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You take them home expecting a nice English cucumber, but regrettably end up with a pickle.
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I used to be into 'forbidden fruit', but I've moved on to'verboten vegetables
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It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
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I'm a Reuben kinda girl, but I'll take a BLT with avocado in a red hot minute if it comes on ciabatta.
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Just. Plain. [Fu*king.] Grilled. Swordfish.
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Tabouli is the best salad, but still, you don't win friends with salad