161 Quotes by José Andrés

I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.

Gelatins are one of most unbelievable areas in cooking today.

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

American cooking is one of the unknown cuisines in America.

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.

For me, summer hasn't really started until tomatoes reappear in local farmers' markets.

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.