Best 1420 quotes in «cooking quotes» category

The benevolence of wrapping the partridge in a vine leaf brings out its quality, just as the barrel of Diogenes brought forth the qualities of the great thinker.

The best fish in the world are of course those one catches oneself.

The best poet is the man who delivers our daily bread: the local baker.

The best thing about liver is how virtuous it makes you feel after you've eaten some.

The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

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.

The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.

The Brit abroad is always the voice of caution. Persons of other cultures are known to be undisciplined, prone to leaning out of car windows and cooking with garlic.

The camembert with its venison scent defeats the Marolles and Limbourg dull smells; It spreads its exhalation, smothering the other scents under its surprising breath abundance.

The champagne was flowing like the Potomac in flood.

The coffee was boiling over a charcoal fire, and large slices of bread and butter were piled one upon the other like deals in a lumber yard.

The confidence in the unlimited power of science is only too often based on a false belief that the scientific method consists in the application of a ready-made technique, or in imitating the form rather than the substance of scientific procedure, as if one needed only to follow some cooking recipes to solve all social problems. It sometimes almost seems as if the techniques of science were more easily learnt than the thinking that shows us what the problems are and how to approach them.

The confection made of Cacao called Chocolate or Chocoletto which may be had in diverse places in London, at reasonable rates, is of wonderful efficacy for the procreation of children: for it not only vehemently incites to Venus, but causes conception in women . . . and besides that it preserves health, for it makes such as take it often to become fat and corpulent, fair and amiable.

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

The cook was a good cook, as cooks go; and as cooks go, she went.

The cooking side is the easier way to be creative. On the policy side, it's harder to think of new approaches to problems.

The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.

The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made....they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared....they greatly discredit the cook.

The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of himself into the preparation - he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment.

The English will agree with me that there are plenty of good things for the table in America; but the old proverb says: 'God sends meat and the devil sends cooks.'

The English have only three sauces - a white one, a brown one and a yellow one, and none of them have any flavor whatever.

The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

The first zucchini I ever saw I killed it with a hoe.

The first of all considerations is that our meals shall be fun as well as fuel.

The fricassee with dumplings is made by a Mrs. Miller whose husband has left her four times on account of her disposition and returned four times on account of her cooking.

The food here is so tasteless you could eat a meal of it and belch and it wouldn't remind you of anything.

The glory of the farmer is that, in the division of labors, it is his part to create. All trade rests at last on his primitive activity. He stands close to Nature; he obtains from the earth the bread and the meat. The food which was not, he causes to be.

The glances over cocktails That seem to be so sweet Don't seem quite so amorous Over Shredded Wheat

The greatest dishes are very simple.

The goose we retained until this morning, when there were signs that, in spite of the slight frost, it would be well that it should be eaten without delay. Its finder has carried it off therefore to fulfil the ultimate destiny of a goose.

The grotesque prudishness and archness with which garlic is treated in [England] has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor. It rather depends whether you are going to eat the bowl or the salad.

The Highlanders regale themselves with whisky. They find it an excellent preservation against the winter cold. It is given with great success to the infants in the confluent smallpox.

The introduction of cooking may well have been the decisive factor in leading man from a primarily animal existence into one that was more fully human.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

The jelly - the jam and the marmalade, And the cherry-and quince-'preserves' she made! And the sweet-sour pickles of peach and pear, With cinnamon in 'em, and all things rare! And the more we ate was the more to spare, Out to old Aunt Mary's! Ah!

The mere smell of cooking can evoke a whole civilization.

The more you know, the more you can create. There's no end to imagination in the kitchen.

The hardest obstacle I've ever had to overcome is probably my first steps into adulthood: paying rent, groceries, cooking, taxes. I was so anxious to grow up, and now I'm wishing I was still a kid.

The hibachi is coming to a city near you. I'm cooking chicken and shrimp, but if you want to throw a double team my way, filet mignon gets cooked too.

The hippopotamus is a vegetarian and looks like a wall. Lions who eat only red meat are sleek and slim. Are nutritionists on the wrong track?

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

The Infusion of a China plant sweetened with the pith of an Indian Cane.

The last taste of sweets is sweetest last.

The longer I work in nutrition, the more convinced I become that for the healthy person all foods should be delicious.

The longer I've looked at these questions, of the American diet and the public health crisis that we face because of that diet, the more I've come to the conclusion that the collapse of cooking is a big part of the problem.

The most indespensible ingredient of all good home cooking: love for those you are cooking for.

The motto of West African cooking is that if the food doesn't set fire to the tablecloth the cook is being stingy with the pepper.

Then again, they're not scripted and I feel it's virtually impossible to be anything but yourself when you're in front of the cameras and cooking so there is a measure of truth in what you see.

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.