Being a success in the world, having total control of one’s life, is about being able to take or leave things.
GILES CORENMy dad never really wrote what he thought. None of his inner rage and darkness and problems, which we all have, made it on to the page. For him, writing was a process of making everything appear funny.
More Giles Coren Quotes
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Gentile smoked salmon is all… muscular and smells of smoke. It’s not very fatty. They don’t understand – smoked salmon should be almost spreadable! So you give them the real stuff and they can’t believe how delicious it is.
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The good fortune of my life, which has been to turn those glittering nights into my job, all came from there.
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I have a tailor now, I have a doctor, a wine merchant, a jeweller, a gardener, a cleaner, and a nanny. It was clearly ridiculous that I did not have a hairdresser. So I got one.
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So what on Earth there isn’t to like about New York? I don’t know. But what you do also have is a load of very ordinary restaurants which you make a terrible fuss about which are really only very average. Which is fine. One doesn’t go to New York for the food.
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My dad never really wrote what he thought. None of his inner rage and darkness and problems, which we all have, made it on to the page. For him, writing was a process of making everything appear funny.
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At home, we have fish and greens, fish and greens – maybe salmon steak with curried lentils. No poncy cooking goes on, we don’t have dinner parties, we don’t entertain.
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I had become mean and stupid and deliberately hurtful because that is what is expected of restaurant critics. Of critics in general.
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The world’s most competitive man, my dad. Wouldn’t let us win at Monopoly… he wouldn’t cut any slack for his children.
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He was a staffer at Punch but in the evening he wrote columns for the Evening Standard and The Times.
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I used to be a very angry person, I used to throw things and break them. Then I had five years of constant psycho-analysis, and I don’t get angry any more.
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I’m just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have good friends who ape the New York restaurant scene and do it brilliantly. None of them would claim that the primary reason for going to their restaurant was the food.
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I know more than most journalists. I know more than most columnists on big, important newspapers.
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I always say what I think to be amusing.
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Gradually, I developed opinions about food, and my French friends taught me that you have to complain in a restaurant.
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When I write I inhabit a personality that is and is not me.
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