Best 1 420 of Cooking quotes - MyQuotes
If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.
Chef Kishen dazzled the table. I, on the other hand, transport people to dazzling places. But I have never been able to cook like him. His touch was precise. As if music. He appraised fruits, vegetables, meats, with astonishment, and grasped them with humility, with reverence, very carefully as if they were the most fragile objects in the world. Before cooking he would ask: Fish, what would you like to become? Basil, where did you lose your heart? Lemon: It is not who you touch, but how you touch. Learn from big elaichi. There, there. Karayla, meri jaan, why are you so prudish? ... Cinnamon was 'hot', cumin 'cold', nutmeg caused good erections. Exactly: 32 kinds of tarkas. 'Garlic is a woman, Kip. Avocado, a man. Coconut, a hijra... Chilies are South American. Coffee, Arabian. "Curry powder" is a British invention. There is no such thing as Indian food, Kip. But there are Indian methods (Punjabi-Kashmiri-Tamil-Goan-Bengali-Hyderabadi). Allow a dialogue between our methods and the ingredients from the rest of the world. Japan, Italy, Afghanistan. Make something new. Channa goes well with artichokes. Rajmah with brie and parsley. Don't get stuck inside nationalities.
Robert Farrar Capon
It is precisely because no one needs soup, fish, meat, salad, cheese, and dessert at one meal that we so badly need to sit down to them from time to time. It was largesse that made us all; we were not created to fast forever... Enter here, therefore, as a sovereign remedy for the narrowness of our minds and the stinginess of our souls.
I prefer the Chinese method of eating.... You can do anything at the table except arm wrestle.
Jean Anthelme Brillat-savarin
Beasts feed. Man eats. Only the man of intellect knows how to eat.
... the agent provocateur of a good dinner.
A soup so thick you could shake its hand and stroll with it before dinner.
Nothing is a turnoff like a New York City housing authority kitchen. People want to hear about that once you're successful, not when you're living in it.
I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.
Eggs are very much like small boys. If you overheat them or over beat them, they will turn on you and no amount of future love will right the wrong.
My wife and I both love cooking - I am an advanced male - so we argue about who gets to rustle up dinner.
Cooking is mythology - a story told over and over, passed on again and again, always with the same meaning but expressed in endlessly different ways.
This is a truism of child-raising, of course - whatever you give special time and attention to cooking, your children will despise and reject, with annoying gagging sounds.
Home cooking is always concerned with quality, because people you care about will eat the meal.
I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.
When I came to again—parched, pain rampaging through my intestines—I was in my bed. The little bedside lamp illuminated two anxious faces, my sister’s and Mrs. P.’s (the latter looking a shade guilty, I noted, no doubt realizing that it was effectively through her negligence that I had been forced to poison myself) [. . .] “I think he has eaten many kidney beans.” Mrs. P. shuddered. “Many kidney beans not cooked.” “Beans!” I cried again deliriously. “Oh for heaven’s sake,” Bel said. “Charles, listen carefully, did you soak the beans before you cooked them?” “Of course I didn’t soak them,” I said. “What are you talking about?
Some pale, hueless flicker of sensitivity is in me. God, must I lose it in cooking scrambled eggs for a man.
Hiroshi è stato parecchi anni in Cina. Parliamo della cucina dei due paesi. Sarebbe difficile immaginare arti più diverse: Cina, una ricerca fantasiosa e barocca di sapori, una ricchezza grassa e palatina di carni, di verdure prelibate, di salse, una cura sapiente nel trasformare, nascondere, sublimar gli ingredienti,. Con quella francese è la cucina materialmente più raffinata del mondo, una cucina da buongustai, da voluttuosi della vita. Alcuni piatti che sembrano peregrini a nominarsi, pinne di pescecane, nidi di rondine, pesce o oca laccati, uova “di cento anni”, cotolette di cagnolino, cervello crudo di scimmia, sono invece deliziosi, che direste, venendo dalla Luna, se vi offrissero formaggio con vermi (Gorgonzola), intestino di vitello (pagliata), omento di bue (trippa), chiocciole (escargots du Chanoine, à la Bourgogne), rane (grenoulles finesherbes oppure dorées à la forézienne) per citare alcuni ordinari piatti d'Occidente? Se vogliamo trovare un parallelo alla crudeltà inaudita che si compie giornalmente per ottenere il paté de foie gras bisogna ricorrere a certe stranezze cinesi, quali il cervello crudo di scimmia appena uccisa… Accanto ed in contrasto a tutto ciò, sta la cucina giapponese: la cucina spiritualmente più raffinata del mondo. Niente grassi, niente salse; i cibi per lo più appena bolliti o scottati o rostiti, debbono mantenere non solo la purezza del loro sapore originario, ma l'aspetto naturale, come fossero calati direttamente dall'albero, dalla foglia, dall'onda, sul piatto o nella coppa. Non si faccia subito l'infausto paragone: è come la cucina inglese! La cucina inglese è ascetica per Puritanesimo e povera per mancanza d'immaginazione. La cucina giapponese è invece semplice per raffinatezza estrema, ed i sapori vi sono armonizzati con la discriminazione d'una musica, seguendo istintivamente il grande principio di Van der Rohe: less is more, meno è più.
When I was alone, I lived on eggplant, the stove top cook's strongest ally.
The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. “To her,” as a noted food writer indicated, “French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.
Never eat Chinese food in Oklahoma.
Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.
An unwatched pot boils immediately.
Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally, and all the innumerable factions of the clam bake regions raise their heads and begin to yammer.
Living alone is good for privacy, bad for full-scale cooking and moving heavy furniture.
Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.
I enjoy doing housework, ironing, washing, cooking, dishwashing. Whenever I get one of those questionaires and they ask what is your profession, I always put down housewife. It's an admirable profession, why apologize for it. You aren't stupid because you're a housewife. When you're stirring the jam you can read Shakespeare.
The receipts of cookery are swelled to a volume; but a good stomach excels them all.
Ask not what you can do for your country. Ask what's for lunch.
I’d discovered, after a lot of extreme apprehension about what spoons to use, that if you do something incorrect at table with a certain arrogance, as if you knew perfectly well you were doing it properly, you can get away with it and nobody will think you are bad-mannered or poorly brought up. They will think you are original and very witty.
Today's restaurant is theater on a grand scale.
Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.
Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.
William Allen White
...if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef - staler in the chill dawn than illicit love.
Onions can make even Heirs and Widows weep.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
Pliny The Elder
Wine refreshes the stomach, sharpens the appetite, blunts care and sadness, and conduces to slumber.
During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn’t quite see or recognize. It wasn’t me. I was spaced out on the ceiling. I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn’t feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan. I’d add a large amount of salt — I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn’t look like my hand holding the frying-pan handle and I am sure it was someone else’s eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands would flip the omelette on to a plate and I’d spread the remainder of the butter on the toast when the two slices of bread leapt from the toaster. ‘Delicious,’ he’d say, commenting on the food before even trying it.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
The best way to learn is live, in person, cooking, feeling, smelling and tasting, but TV is the second-best thing to that; it's a halfway facsimile.
Whenever I get married, I start buying Gourmet magazine.
When Van Truex defined the difference between designing and decorating, he used the analogy of preparing a roast of beef. Design, he said, is the preparation and cooking; decorating is the final seasoning, the savoring.
Jennifer Megan Varnadore
Cooking is like playing a violin. The bow is a tool used to play, as is the knives and other tools you use to prepare. (a chef's knife is even held in the same manner) Spices are the notes used in the score. The way the food is cooked and prepared is the rhythm and tempo. The ingredients are the violin themselves, ready to be played upon. The finished dish is the music played to its best melody. All of these things must be applied together at the right pace, manner, and time in order to create a flavourful rush of artwork and beauty.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
The strawberry grows underneath the nettle And wholesome berries thrive and ripen best Neighbour'd by fruit of baser quality.
When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.
I suspect he's sweet on Sophie and doesn't like to see her work too hard.' Tessa was glad to hear it. She'd felt awful about her reaction to Sophie's scar, and the thought that Sophie had a male admirer - and a handsome one like that- eased her conscience slightly. 'Perhaps he's in love with Agatha', she said. 'I hope not. I intend to marry Agatha myself. She may be a thousand years old, but she makes an incomparable jam tart. Beauty fades, but cooking is eternal.
I wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.
M. F. K. Fisher
A potato is a poor thing, poorly treated. More often than not it is cooked in so unthinking and ignorant a manner as to make one feel that it has never before been encountered in the kitchen.