150 Quotes by Alice Waters

We all need to know how to cook. I can buy a chicken and have many meals come from it. Is it affordable? Yes. Cheap? No. I want to pay the farmers the right price for food. They deserve it. They are the most important people in the country besides our teachers.

We need to have a course in school that teaches about ecology and gastronomy. I could imagine that all children could eat at school for free and that the cafeteria would become part of the school's curriculum.

A whole set of values comes with fast food: Everything should be fast, cheap and easy; there's always more where that came from; there are no seasons; you shouldn't be paid very much for preparing food. It's uniformity and a lack of connection.

Basically, the person in the White House should be principled, should have a philosophy about food that relates directly to organic agriculture. I will continue to push for that.

English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.

Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.

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.

She just had a very quiet way of speaking, and it really engaged you because she was so soft-spoken; you had to listen carefully. There was a kind of intimacy that you immediately had.

I'm always going back to Elizabeth David. I continue to be a fan. I can read and reread and find something important in there.