Best 432 quotes in «kitchen quotes» category

There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails- the smell of hope, the kind of smell that brought people home. Tonight it was the comfort of browning butter and the excitement of lemon zest.

This is the last time we have breakfast together: our warm coffee mugs on the kitchen table our cold bare feet on the blue tile

This book is about street-level cooking and its practitioners. Line cooks are the heroes.

This is terrific. What a gorgeous kitchen. You’ve decorated it so beautifully. Now you’re going to have to clear all the counters. Vases. Books. Knickknacks. Get rid of all that stuff. I mean, it is just beautiful. Beautiful. I love what you’ve done with this house. Make sure you put it all away.” ~Real estate agent (p.76)

To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.

Too lazy to peel fresh? You don't deserve to eat garlic.

Upon walking into Eva's kitchen, something profound happened to Delphine. She experienced a fabulous expansion of being. Light-headed, she felt a swooping sensation and then a quiet, as though she'd settled like a bird.

Using someone else's kitchen feels a little like reading their diary. I'm so anxious.

What happens if one day we’re standing in a kitchen, dishwasher empty, oven and air full, you’re washing and I’m drying, and the ring slips down the drain and flushes out to sea?

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

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.

Your body is a Temple. You are what you eat. Do not eat processed food, junk foods, filth, or disease carrying food, animals, or rodents. Some people say of these foods, 'well, it tastes good'. Most of the foods today that statically cause sickness, cancer, and disease ALL TATSE GOOD; it's well seasoned and prepared poison. THIS IS WHY SO MANY PEOPLE ARE SICK; mentally, emotionally, physically, and spiritually; because of being hooked to the 'taste' of poison, instead of being hooked on the truth and to real foods that heal and provide you with good health and wellness. Respect and honor your Temple- and it will honor you.

Adam Roberts is the affable and infectiously curious friend we all wish we had with us in the kitchen—the one who prods us with questions, entertains us with amusing tales, and makes us feel better when our cake flops.

While Lou loved the raucous music, loud voices, and chaotic movement of a dinner rush, the calm of prep-work soothed her soul and gave her time to think. Some people did downward dog, some burned incense in front of a Buddha statue, some prayed the rosary; Lou chopped the vegetables into tiny squares, filleted fish, and reduced veal stock. Her meditation smelled better, and even if she didn't find a solution, at least she got to eat.

A city where the Capitol Dome, perforated like a kitchen colander, is the symbol of how secrets are kept.

A line will take us hours maybe; / Yet if it does not seem a moment's thought, / Our stitching and unstitching has been naught... Better go down upon your marrow-bones / And scrub a kitchen pavement, or break stones... For to articulate sweet sounds together / Is to work harder than all these, and yet / Be thought an idler by the noisy set.

Up the narrow stairs and into the kitchen. Rosie's mother looked around and made a face as if to indicate that it did not meet her standards of hygiene, containing as it did, edible foodstuffs. "Coffee? Water?" Don't say wax fruit. "Wax fruit?" Damn.

All I really want is a three-room house. The home I have designed at my new farm in Bedford, New York, is a three-room house: bedroom on top, living room in the middle, and kitchen on the ground.

A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.

Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?

All told, she owned fourteen books, but she saw her story as being made up predominantly of ten of them. Of those ten, six were stolen, one showed up at the kitchen table, two were made for her by a hidden Jew, and one was delivered by a soft, yellow-dressed afternoon.

A man who loves good food has a way of making it gravitate toward his kitchen.

A kitchen without a knife is not a kitchen.

And on a Canadian set, everybody is equal. You get paid the same. You live together in barracks. You have a communal kitchen. You buy and cook your own food.

And since we don’t just forget things because they don’t matter but also forget things because they matter too much because each of us remembers and forgets in a pattern whose labyrinthine windings are an identification mark no less distinctive than a fingerprintit’s no wonder that the shards of reality one person will cherish as a biography can seem to someone else who, say, happened to have eaten some ten thousand dinners at the very same kitchen table, to be a willful excursion into mythomania

And so we stood there in the kitchen, my mother and I, facing off over everything that had built up since June, when I was willing to hand myself over free and clear. Now I needed her to return it all to me, with the faith that I could make my own way.

And then the searchlight which had been turned on the world was turned off again and never for one moment since has there been any light that's stronger than this-kitchen-candle.

And with the money from your corn, from your rents, and from the issues of pleas in your courts, and from your stock, arrange the expenses of your kitchen and your wines and your wardrobe and the wages of servants, and subtract your stock.

Among the faithful, in the great kitchens of the world, Escoffier is to Careme what the New Testament is to the Old.

And of course Charlotte hasn't eaten a bit of dinner," Henry said, getting up. "I'll go see if Bridget can't make her up a plate of cold chicken. As for the rest of you-" He paused for a moment, as if he were about to give them an order-send them to bed, perhaps, or back to the library to do more research. The moment passed, and a look of puzzlement crossed his face. "Blast it, I can't remember what I was going to say," he announced, and vanished into the kitchen.

A party without cake is really just a meeting.

At Nature's Kitchen we take pride in saying that we wouldn't serve anything to your children that we wouldn't feed to our own children.

Any good kitchen should be stocked up in oysters, shouldn't they?

As a child, I was raised with my grandmother, alongside all my cousins, and the kitchen was always full.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

A thousand years ago the Chinese had an entirely codified kitchen while the French were still gnawing on bones. Chopsticks have been around since the fourth century B.C. Forks didn't show up in England until 1611, and even then they weren't meant for eating but just to hold the meat still while you hacked at it with your knife.

Books read in a public library never have the same flavour as books read in the attic or the kitchen.

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!

Both my partner and I did not get into cooking so that we could wear ugly chef's coats and stuff. We dress sexy in the kitchen.

But we disposable women have to be realistic in this life, you know. Else we get itchy and discontented and start contemplating the kitchen knife and wondering whether it wouldn't look nicer between someone's shoulder-blades.

By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal, lost my family - I mean, it was bad. Bottomed out, didn't know what I was going to do. I actually thought I was going to be a chef - go to work in a kitchen someplace.

Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.

Cooking requires confident guesswork and improvisation-- experimentation and substitution, dealing with failure and uncertainty in a creative way

Charlotte Rampling, when she was younger, looked exactly like my wife. That's one of the reasons that when I first saw my wife, my knees buckled. Based on her looks alone, she was already in my kitchen making eggs.

Cookbooks, it should be stressed, do not belong in the kitchen at all. We keep them there for the sake of appearances; occasionally, we smear their pages together with vibrant green glazes or crimson compotes, in order to delude ourselves, and any passing browsers, that we are practicing cooks; but in all honesty, a cookbook is something you read in the living room, or in the bathroom, or in bed.

Baking is how you start kids at cooking in the kitchen.

Dinner is where the magic happens in the kitchen.

Design is more of a kitchen than a knife, and more of a lab than a beaker.

Did you know that the Jews invented sushi? That's right - two Jews bought a restaurant with no kitchen.