Best 1420 quotes in «cooking quotes» category

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

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 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 greatest dishes are very simple.

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.

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 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 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 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 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 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 last taste of sweets is sweetest last.

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

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 mere smell of cooking can evoke a whole civilization.

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.

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

The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself.

The natural term of an apple-pie is but twelve hours. It reaches its highest state about one hour after it comes from the oven, and just before its natural heat has quite departed. But every hour afterward is a declension. And after it is one day old, it is thence-forward but the ghastly corpse of apple-pie.

The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before.

The onion is the truffle of the poor.

The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.

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 nut of this tree is hung high aloft, wrapped in a silk wrapper, which is enclosed in a case of sole leather, which again is packed in a mass of shock absorbing, vermin proof pulp, sealed up in a waterproof, ironwood case, and finally cased in a vegetable porcupine of spines, almost impregnable. There is no nut so protected; there is no nut in our woods to compare with it as food. What is a Chesnut?

The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.

The only emperor is the emperor of ice cream.

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

The origin of agriculture involved both human intentionality and a set of underlying ecological and evolutionary principles.

The person who decides what shall be the food and drink of a family, and the modes of its preparation, is the one who decides, to a greater or less extent, what shall be the health of that family.

The oven became hotter and hotter, and Hansel began to sweat. Then a delicious smell wafted to his nostrils. Oh no! he thought. I'm cooking! He sniffed at the air. And I smell delicious!

The perpetual struggle for room and food.

The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my books by simply telling everything. The experienced cook will know to skip through the verbiage, but the explanations will be there for those who still need them.

The powder is mixed with water and tastes exactly like powder mixed with water.

The primary requisite for writing well about food is a good appetite.

The radiation left over from the Big Bang is the same as that in your microwave oven but very much less powerful. It would heat your pizza only to minus 271.3*C - not much good for defrosting the pizza, let alone cooking it.

The process of making music is more interesting to me than the end result. If I was a cook, I'd be more interested in cooking food than eating food.

There are many different types of people that end up coming to me and saying 'Yeah I want to cook.' Some of them successful, some not. There's no one formula, but if I get someone coming through the backdoor who knows that they want to get into the cooking field, they feel this inside-out love for it, this attraction to it, that person is an awful lot easier to work with.

There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.

There are times when born hollandaise heads, as well as nouveaux turbot freaks and recherche escargotphiles alike crave the saignet abundance of a New York steak.

There are only ten minutes in the life of a pear when it is perfect to eat.

There are thousands of books on the joy of gardening and cooking. Alas, there are only few on the joy of living.

There is no one who has cooked but has discovered that each particular dish depends for its rightness upon some little point which he is never told. It is not only so of cooking: it is so of splicing a rope; of painting a surface of wood; of mixing mortar; of almost anything you like to name among the immemorial human arts.

The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament.

The receipts of cookery are swelled to a volume; but a good stomach excels them all.

There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie I feel her right with me.