Best 1420 quotes in «cooking quotes» category

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

The secret of good cooking is, first, having a love of it.

The small things of life were often so much bigger than the great things . . . the trivial pleasure like cooking, one's home, little poems especially sad ones, solitary walks, funny things seen and overheard.

The smell of cooking food is often a calming one.

The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.

The Southerners are the only cooks in the United States. The real difference between the South and the North is that one enjoys itself getting dyspepsia and the other does not.

The soup, thin and dark and utterly savorless, tasted as if it had been drained out of the umbrella stand.

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.

The spiritually starving hesitate to partake of the Spirit like a child's reaction to new and strange food. They must be offered a tiny bite on a spoon.

The stock market has spoiled more appetites than bad cooking.

The strawberry grows underneath the nettle And wholesome berries thrive and ripen best Neighbour'd by fruit of baser quality.

The swift December dusk had come tumbling clownishly after its dull day and, as he stared through the dull square of the window of the schoolroom, he felt his belly crave for its food. He hoped there would be stew for dinner, turnips and carrots and bruised potatoes and fat mutton pieces to be ladled out in thick peppered flourfattened sauce. Stuff it into you, his belly counselled him.

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: even the simplest food is a gift.

The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.

The turkey - my number one thing that people don't get is take that sucker out of the refrigerator about three hours before you plan on cooking it.

The tomato offers its gift of fiery color and cool completeness.

The turnip is a capricious vegetable, which seems reluctant to show itself at its best.

The vulgar boil, the learned roast, an egg.

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

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

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 way you make an omelet reveals your character.

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

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.

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

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.

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

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 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.

'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.

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.

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

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.

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.

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

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

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

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.

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