Best 1420 quotes in «cooking quotes» category

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

One finds many companions for food and drink, but in a serious business a man's companions are very few.

One of the dirty little secrets of my job is that I don't do ANY food or cooking shows.

One of the problems with writing a cookbook is that recipes exist in the moment.

One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.

One of these nuts is a meal for a man, both meat and drink.

One sits the whole day at the desk and appetite is standing next to me. "Away with you," I say. But Comrade Appetite does not budge from the spot.

One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.

One thing inspired me the most from the time I spent in Charleston was how much heritage and history are connected to influencing how I cook. Each dish tugged my heart in a different spot that after I finished cooking, I was really emotional and felt fulfilled at the same time.

Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.

On how to make an egg roll: "Roll it nice and tight like a blunt.

Onions can make even Heirs and Widows weep.

Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

Only the pure in heart can make a good soup.

On Thanksgiving, you realize you're living in a modern world. Millions of turkeys baste themselves in millions of ovens that clean themselves.

On the Continent people have good food; in England people have good table manners.

On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it.

Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.

Our lives are not in the lap of the gods, but in the lap of our cooks.

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

Peace and happiness, begin, geographically, where garlic is used in cooking.

People are cooking less but obsessing about it more.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

Peanut butter - the pâté of childhood.

Performing is very much like cooking: putting it all together, raising the temperature.

Pepper is small in quantity and great in virtue.

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.

Perhaps the comparison is closer to the Chinese cook who leaves hardly any part of a duck unserved.

People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That's only 30 days out of 365. And it's for entertainment.

PIE, n. An advance agent of the reaper whose name is Indigestion.

Physically he was the connoisseur's connoisseur. He was a giant panda, Santa Claus and the Jolly Green Giant rolled into one. On him, a lean and slender physique would have looked like very bad casting.

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!

Pigs may not be as cuddly as kittens or puppies, but they suffer just as much.

Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all is useful, even to its bristles and its blood; it is the superfluous riches of the farmer, and helps to pay the rent of the cottager.

Pornography and cooking shows have created two new spectator sports.

Potatoes are to food what sensible shoes are to fashion.

Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!

PORTUGUESE, n.pl. A species of geese indigenous to Portugal. They are mostly without feathers and imperfectly edible, even when stuffed with garlic.

Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.

Put down the weight of your aloneness and ease into the conversation. The kettle is singing even as it pours you a drink, the cooking pots have left their arrogant aloofness and seen the good in you at last. All the birds and creatures of the world are unutterably themselves. Everything is waiting for you.

Preach not to others what they should eat, but eat as becomes you and be silent.

Progress in civilization has been accompanied by progress in cookery.

Proust had his madeleines; I am devastated by the scent of yeast bread rising.

Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.

Pray how does your asparagus perform?

RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad-in-a-hole is really not a toad, and that riz-de-veau à la financière is not the smile of a calf prepared after the recipe of a she banker.

Remember, you are all alone in the kitchen and no one can see you.

Recipe? Recipe? We don' need no stinkin' recipe.

Real food meas big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.

Really the only motivation is through deliciousness; cooking great food that people want to eat again. I want them all to achieve what they all want to do, and I ask then all what they want to do in 5 years. I don't care what the answer is, I can help them all get there as long as they tell me what they want.