Jose Andres
Chef
1969-07-13
Books by Jose Andres
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Some Factors Affecting Hydrogenation of Milk Fat
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Quotes by Jose Andres
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Soy sauce and seaweed go really well with potato chips.
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I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
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Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink.
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I don't understand how it's cheaper to buy a whole steak at the Price Club than spinach. How did that happen?
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Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails.
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The first time I saw America was from my perch on the mast of a Spanish naval ship, where I could spot the Statue of Liberty reaching proudly into the open, endless American sky.
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I always say that I don't believe I'm a chef. I try to be a storyteller.
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Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset.
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I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.
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My family and I cook at home almost every day together. The kitchen is the central and most important room in the house; it's a great way for us to connect. We love going to the farmer's market on Sundays as a family and choosing the ingredients together.
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Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
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As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.
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I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
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I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.
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In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
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There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.
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With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.
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For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
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I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.
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When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
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