Best 1420 quotes in «cooking quotes» category

Lucy took a single plain donut from the bag and held it for me to take a bite. Tender and light and still warm from the frying. Not too sugary.

Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same.

Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food

Marmalade in the morning has the same effect on taste buds that a cold shower has on the body.

Marriage is survived just on the basis of ordinary etiquette, day in and day out. Also cooking together helps a lot.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

Mayonnaise: One of the sauces which serve the French in place of a state religion.

May your rice never burn,' is the New Year's greeting of the Chinese. 'May it never be gummy,' is ours.

Me and my books in the same apartment, like a gherkin in its vinegar.

Men are like microwave ovens; they heat up immediately, but things start to boil over after about three minutes. Women are like conventional ovens; they take twenty minutes to heat up, but can go on cooking for hours.

Men like to barbecue. Men will cook if danger is involved.

Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.

Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.

Most seafoods should be simply threatened with heat and then celebrated with joy.

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

My favorite animal is steak.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style... I cook from the soul.

My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side.

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

Much of economics isn't difficult, or rather, the difficulty is in cooking up arguments to "prove" that commonsense conclusions are wrong. The fact is that many commonsense conclusions are quite correct, and it takes a lot of education to get you to believe different.

Mustard's no good without roast beef.

My career at Microsoft really was getting in the way of my cooking.

My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I have been excited about eating and cooking for as long as I can remember.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

My folks were farm people from Nebraska, so I like home cooking.

My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.

My grandfather had a wonderful funeral... On the buffet table there was a replica of the deceased in potato salad.

My hobbies are mountain biking, horseback riding and packing, canoeing and kayaking, hiking, camping, cooking, and skiing.

My good health is due to a soup made of white doves. It is simply wonderful as a tonic.

My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.

My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just what you do.

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.

My life has been sadly lacking in snails. I can't clearly remember any first-hand encounters. The best thing I can come up with is second-hand, a passage in Jacques Pépin's autobiography (The Apprentice: My Life in the Kitchen) in which he describes prying snails from the terrace of his vacation home and cooking them up for dinner.

My mom grew up in the Philippines, and she would use coconut oil. I put that in my hair always - literally, natural coconut oil that you use for cooking. I use that for my cuticles and dry spots on my skin too.

My Mom always cooked healthy. Greek food lends itself to cooking healthy.

My mom was a great cook so I always wanted to eat and make stuff. I did cooking in 4-H but it wasn't until I was out of college that I decided I wanted to make this my career.

My mother, grandmother and older sister all cooked, so it was hard to get into the kitchen. So I have no talent for cooking. I was always out in the garage with my dad. I have a tool belt. I'm a repair chick

My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.

My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

My mother was the worst cook ever. In school, when we traded lunches, I had to throw in an article of clothing.

My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.

My mother was a wonderful, wonderful woman with a lovely voice who hated housework, hated cooking even more and loved her children. She was always arranging church activities such as a bazaar.

My vision is to not only define food and cooking as an art, but to go back to the roots of cooking and showcase the process through a more simplistic, ethereal approach as an expression of life and living.

My sister would say I'm a feeder because I like cooking for people.

My two rules of cooking: keep it fresh and keep it simple.

My wife dresses to kill. She cooks the same way.

My work is very controlled. I leave nothing to chance. Chance comes afterward... Making a film is like cooking a pot au feu. You choose the best carrots, the best potatoes the best meat, etc., and you throw all that together - but if there's no soul, so to speak, it won't yield much.

My recipes aren't geared towards women; my books are marketed towards women because women are the biggest market for weight loss, weight management and weight maintenance and for cooking.

My way of communicating love and interest in people is through cooking. I grew up in an environment where food was really celebrated, and that gave me the message: food makes people happy.