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Quote by Anthony Bourdain

“Whatever everyone else has asked you to do or never let you do, and let's do that.”

Author

Anthony Bourdain, born on June 25, 1956, was an American chef, writer, and television personality. Known for his unique culinary style and exploration of global cuisine, he hosted popular shows such as 'No Reservations' and 'Parts Unknown'. more

“I do the meatball recipe a lot. I think the army stew probably too. It's the most useful dish because it was born out of necessity and poverty and any idiot can make it in 20 minutes on a hot plate. It's cheap and uses readily available commercial ingredients. And it's delicious. It should be the great American dish - perfect late-night stoner dorm food for college kids on a budget.”

“My love of soft, runny cheese - it's impossible to resist.”

Impossible Cheese

Author:Anthony Bourdain

“A good, stinky French cheese or a good Stilton. These are things I really, really love. Dessert I can obviously live without.”

I Can Cheese Dessert Stinky Stilton

Author:Anthony Bourdain

“The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it. It shouldn't need a recipe.”

Needs Add Fats Meat Ingredients Salt Recipes Percentages Vary Hamburgers

Author:Anthony Bourdain

“A burger is something anyone can do, just follow the rules.”

Can Do Burgers

Author:Anthony Bourdain

“I love bacon, but I don't think we need it on everything.”

Thinking Needs

Author:Anthony Bourdain

“I think there's a tendency to over-jack and over-umami food these days.”

Thinking Tendencies These Days

Author:Anthony Bourdain

“Really annoys me any time I see Asian fusion too. Asia is a big place; which Asian are you talking about? You notice it's never Uzbek or Tajik food. It's Thai, and it's generally insulting.”

Bigs Talking Annoying Asia Asian Insulting Fusion Thai

Author:Anthony Bourdain

“That is definitely the biggest challenge, career and family, and learning how to balance.”

Challenges Careers Balance

Author:Granger Smith

Quote by Anthony Bourdain

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