Best 1420 quotes in «cooking quotes» category

The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate until there's so much noise that you really can't even hear a tune. You can say more in an empty space than you can in a crowded one.

The vulgar boil, the learned roast, an egg.

The way to entice people into cooking is to cook delicious things.

The way you make an omelet reveals your character.

The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the poultry-yard, while its broad and deep breast, and its ample back, convey the assurance that your satisfaction will not cease at its death.

The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.

The whole idea is to earn the flavor. No one gives it to you.

The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.

The workman mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock, and in order to achieve this result, he will find it necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle.

The world is made of sugar and dirt.

The worst drug of today is not smack or pot - it's refined sugar.

They say that a good cook can ignite sparks by the way he kisses. The way I see, just because a guy can turn on the stove doesn't necessarily make him a good cook.

They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.

This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.

This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled.

This dish ain't just called Karate Meat because it's got an Asian kick to it. It's called Karate Meat because it will beat you up like a pigeon in prison.

This country's gonna be rocking, this country's gonna be cooking, this country's gonna be sizzling, and everybody is going to want to be close to [Donald] Trump.

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.

This has got to be the most expensive food ever laminated.

Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

Those from whom nature has withheld taste invented trousers.

Three million frogs' legs are served in Paris - daily. Nobody knows what became of the rest of the frogs.

Timing's mighty important. In cooking, in life, in love. If the timing goes wrong, you've got to start over. Do it right.

'T is an old maxim in the schools, That flattery 's the food of fools; Yet now and then your men of wit Will condescend to take a bit.

Tis not her coldness, father, That chills my labouring breast; It's that confounded cucumber I've ate and can't digest.

To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France, your father must have been a gourmet. Nothing in life must interest you but your stomach.

To barbecue is a way of life rather than a desirable method of cooking.

To a historian libraries are food, shelter, and even muse. They are of two kinds: the library of published material, books, pamphlets, periodicals, and the archive of unpublished papers and documents.

To buy very good wine nowadays requires only money. To serve it to your guests is a sign of fatigue.

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

To cook your hare you must first catch it.

Today, India's cooking gas subsidy is the world's largest Cash Transfer Programme.

Today's restaurant is theater on a grand scale.

To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.

To cook is not just to prepare food for someone or to cook for yourself; it is to express your sincerity. So when you cook you should express yourself in your activity in the kitchen. You should allow yourself plenty of time.

To me, peanut butter is the breakfast of champions!

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

Truffles must come to the table in their own stock and as you break open this jewel sprung from a poverty-stricken soil, imagine - if you have never visited it - the desolate kingdom where it rules.

To the goggling unbeliever Texans say, as people always say about their mangier dishes, 'But it's just like chicken, only tenderer.' Rattlesnake is, in fact, just like chicken - only tougher.

Velveeta: you can eat it - or wax your car with it!

Turkey is undoubtedly one of the best gifts that the New World has made to the Old.

Vegetarianism can easily reach religious proportions. Refraining from meat on moral grounds serves to dignify feelings of guilt toward sad-eyed, furry creatures and substitutes righteousness for squeamishness.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

Vegetarian: Indian word for lousy hunter.

We all eat & it would be a sad waste of opportunity to eat badly.

We believed in our grandmother’s cooking more fervently than we believed in God.

We all have to draw some lines. To preserve my sanity, I steer clear of cooking, professional sports and most imports, unless imported to us via PBS, Sundance, etc.

We begin to see, therefore, the importance of selecting our environment with the greatest of care, because environment is the mental feeding ground out of which the food that goes into our minds is extracted.