Best 1420 quotes in «cooking quotes» category

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

When I make a feast, I would my guests should praise it, not the cooks.

When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.

When I'm in a good mood I like to cook. But I don't like saying it in public because I find myself being resentful of the idea; "Now you will make a good wife. You can cook, right?" So when people ask me I go, "No, I don't like cooking!

When I'm in the country with all of the kids around and cooking, that's when I'm most relaxed. When I'm in the country I like to cook.

When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.

When I was alone, I lived on eggplant, the stove top cook's strongest ally.

When one part of the brain makes a choice, other parts can quickly invent a story to explain why. If you show the command "Walk" to the right hemisphere (the one without language), the patient will get up and start walking. If you stop him and ask why he's leaving, his left hemisphere, cooking up an answer, will say something like "I was going to get a drink of water.

When there are starving people in the world, it seems wrong that so many of us Americans eat as much for entertainment as for nourishment.

When Van Truex defined the difference between designing and decorating, he used the analogy of preparing a roast of beef. Design, he said, is the preparation and cooking; decorating is the final seasoning, the savoring.

When you cook it should be an act of love. To put a frozen bag in the microwave for your child is an act of hate.

When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony.

When we lose, I eat. When we win, I eat. I also eat when we're rained out.

When you find a waiter who is a waiter and not an actor, writer, musician or poet, you've found a jewel.

When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.

When you have helped to raise the standard of cooking, you have helped to raise the only thing in the world that really matters. We only have one or two wars in a lifetime, but we have three meals a day -- there's nothing in the world that we do as much as we do eating.

Wine refreshes the stomach, sharpens the appetite, blunts care and sadness, and conduces to slumber.

When you meet someone, ask about what hobby they have, not what they do. People always ask me about cooking, but I prefer to talk about tennis or boxing.

When you're cooking with food as alive as this -- these gorgeous and semigorgeous fruits and leaves and flesh -- you're in no danger of mistaking it for a commodity, or a fuel, or a collection of chemical nutrients. No, in the eye of the cook or the gardener ... this food reveals itself for what it is: no mere thing but a web of relationships among a great many living beings, some of them human, some not, but each of them dependent on each other, and all of them ultimately rooted in soil and nourished by sunlight.

When you say you're not a feminist, if feminism hadn't existed, and you didn't live in a feminist world, you wouldn't be saying that, because you'd be too busy scrubbing out the toilets in back while cooking up your husband's tea and dying in childbirth at the age of 34.

Where do you go to get anorexia?

Who riseth from a feast With that keen appetite that he sits down?

Why don't they just make mouse-flavored cat food?

Why take pride in cooking, when they don't take pride in eating?

Winning is very tangible, it's very exciting, it's very pleasing, but it's momentary. If you can do things that last, that each generation can build upon, then that's when you're cooking.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

Why, you might just as well say that, I see what I eat, is the same as, I eat what I see.

Wine, one of the noblest cordials in nature.

With every smell, I smell food. With every sight, I see food. I can almost hear food. I want to spade the whole lot through my mouth at Mach 2. Basta!

Without butter, without eggs, there is no reason to come to France.

Wine enlivens the human soul.

Woe to the cook whose sauce has no sting.

Wolfe scowled at her. I could see he was torn with conflicting emotions. A female in his kitchen was an outrage. A woman criticizing his or Fritz's cooking was an insult. But corned beef hash was one of life's toughest problems, never yet solved by anyone.

You cannot make women contented with cooking and cleaning and you need not try.

Women can spin very well; but they cannot make a good book of cookery.

Writing's a lot like cooking. Sometimes the cake won't rise, no matter what you do, and every now and again the cake tastes better than you ever could have dreamed it would.

Yes, as a people we are spoiled. We look for dinners that take two minutes to cook in our microwave instead of five, and we audibly sigh if the directions on the box require us to stir at the halfway point. Aw, I gotta stir? See what else is in the freezer.

Women in Africa are really the pillar of the society, are the most productive segment of society, actually. Women do kids. Women do cooking. Women doing everything. And yet, their position in society is totally unacceptable. And the way African men treat African women is total unacceptable.

Work is the best of all psychotherapy, in my opinion. . . . As well might we expect a patient to recover without food as to recover without work.

You are offered a piece of bread and butter that feels like a damp handkerchief and sometimes, when cucumber is added to it, like a wet one.

You cannot sell a blemished apple in the supermarket, but you can sell a tasteless one provided it is shiny, smooth, even, uniform and bright.

You can travel fifty thousand miles in America without once tasting a piece of good bread.

You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.

You don't come into cooking to get rich.

You do not sew with a fork and I see no reason why you should eat with knitting needles.

You don't just turn on a camera and do a cooking show. If you want to go somewhere with something, you've got to make it look like what it's supposed to look like five years from now.

You don't need a silver fork to eat good food.

You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

A chilled pea soup of insane simplicity, garnished with creme fraiche and celery leaves. Roasted beet salad with poached pears and goat cheese. Rack of lamb wrapped in crispy prosciutto, served over a celery root and horseradish puree, with sautéed spicy black kale. A thin-as-paper apple galette with fig glaze. Everything turned out brilliantly, including Patrick, who roused himself as I was pulling the lamb from the oven to rest before carving. He disappeared into the bathroom for ten minutes and came out shiny; green pallor and under-eye bags gone like magic. Pink with health and vitality, polished and ridiculously handsome, he looked as if he could run a marathon, and I was gobsmacked. He came up behind me just as I was finishing his port sauce for the lamb with a sprinkle of honey vinegar and a bit of butter, the only changes I made to any of his recipes, finding the sauce without them a bit one-dimensional and in need of edge smoothing.