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Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.

Anthony Bourdain

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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
Cook
Essayist
Journalist
Novelist
Television Presenter
Television Producer
Traveler
Writer
New York City
New York
Anthony Michael Bourdain
Tony Bourdain
Tony Michael Bourdain
Anthony M. Bourdain
Tony M. Bourdain
Anthony Michael Tony Bourdain
Food
Stop
Reading
Help
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Margarine
Anything
Butter
Able
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Believe
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More quotes by Anthony Bourdain

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I'd never done anything useful as far as my writing.
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When you have a child you're no longer the star of the movie.
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The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.
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I don't think people should be encouraged to look like Kate Moss I think that's unreasonable. I think the normal human body should be glorified. By the same token, if you need a stick to wash yourself, you're not healthy.
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[George] Orwell's essays. It's got it all. Great writing, a worldview that I find interesting and useful, and most of it timelessly true.
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There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.
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Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
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No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.
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The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
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I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics.
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Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
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I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.
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I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure
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America's most dangerous export was, is and always will be our fast-food outlets.
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Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
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I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
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That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
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I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside.
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I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
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