Best 1420 quotes in «cooking quotes» category

TV cookery is very like internet porn - the overwhelming majority of its audience will never ever get to act out what's happening on screen.

Two cool things I like about a great cook and their exquisite dishes...they enjoy cooking it and enjoy watching me eat it!

Um-Nadia says that great food needs darkness. It requires letting the dough inhale the very early morning and letting the kabobs drink up wine and garlic all night long, and- on occasion- it requires stuffing the small birds, squabs, pigeons, and other sweet, wild game under the round moon, "when they have let go of their songs," Um-Nadia says. Sirine dreams of cooking and wakes to thoughts of cooking- even when she can't stand the old smells of rancid butter and oils hanging in her hair. She still wakes too early, to grind and salt the lamb by hand, to fan the parsley over the chopping block.

Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on here at the Skylight Inn does not in any way, shape, or form depend for it's flavor or quality on "sauce." That is a word he pronounces with an upturned lip and a slight sneer, suggesting that the use of barbecue sauce was at best a culinary crutch deserving of pity and at worst a moral failing.

Using someone else's kitchen feels a little like reading their diary. I'm so anxious.

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.

Warm familiar scents drift softly from the oven, And imprint forever upon our hearts That this is home and that we are loved.

We didn't have wooden stakes in the ground. We didn't have burning brushwood either. We didn't have fish from the Tigris or the Euphrates. We did have fresh red snapper from Citarella, which I butterflied down the back; tamarind paste from Fairway; hand-skimmed olive oil from Tunisia. We had a small fire when Victoria's sleeve brushed past the stove. And when I threw a glass of water at her, we had a fit of laughter so overpowering that I had to help her into a chair.

Well, in a world where so few of us are obliged to cook at all anymore, to choose to do so is to lodge a protest against specialization—against the total rationalization of life. Against the infiltration of commercial interests into every last cranny of our lives. To cook for the pleasure of it, to devote a portion of our leisure to it, is to declare our independence from the corporations seeking to organize our every waking moment into yet another occasion for consumption. (Come to think of it, our nonwaking moments as well: Ambien, anyone?) It is to reject the debilitating notion that, at least while we’re at home, production is work best done by someone else, and the only legitimate form of leisure is consumption. This dependence marketers call “freedom.

We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!" We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat. The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over. We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing. For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple.

What is cooking if not an art form? From the mandala of fresh whole foods and spices carefully selected for each dish to the mindful manner in which it is prepared, presented, and enjoyed, every meal is a unique manifestation of your authentic voice.

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

What's next?" he asked. "We need to grind some pepper." I pushed the mortar toward him, then poured a generous handful of peppercorns into the stone basin. "And silphium?" I gave him a genuine smile then. Silphium was a precious herb I used in many of my dishes, but in recent years it had become quite scarce and costly. It had a taste that was reminiscent of leeks, garlic, and fennel, but smoother and more aromatic. It was one of Apicius's flavors. "Definitely silphium.

When a couple came to class together, it meant something else entirely - food as a solution, a diversion, or, occasionally, a playground.

When everyone is hungry and waiting – when things need doing urgently and the clock is ticking - it’s often wiser to get cooking and present a ready-made dish they’ll find tasty to eat rather than getting everyone involved in deciding on the recipe.

When I came to again—parched, pain rampaging through my intestines—I was in my bed. The little bedside lamp illuminated two anxious faces, my sister’s and Mrs. P.’s (the latter looking a shade guilty, I noted, no doubt realizing that it was effectively through her negligence that I had been forced to poison myself) [. . .] “I think he has eaten many kidney beans.” Mrs. P. shuddered. “Many kidney beans not cooked.” “Beans!” I cried again deliriously. “Oh for heaven’s sake,” Bel said. “Charles, listen carefully, did you soak the beans before you cooked them?” “Of course I didn’t soak them,” I said. “What are you talking about?

When I got home I peered down at the lobster to see how he was doing. The inner plastic bag was sucked tight around him and clouded up. It looked like something out of an eighties made-for-TV movie, with some washed-up actress taking too many pills and trying to off herself with a Macy's bag.

When, in the morning at sunrise, I go out to Walheim, and with my own hands gather in the garden the peas which are to serve for my dinner, when I sit down to shell them, and read my Homer during the intervals, and then, selecting a saucepan from the kitchen, fetch my own butter, put my mess on the fire, cover it up, and sit down to stir it as occasion requires, I figure to myself the illustrious suitors of Penelope, killing, dressing, and preparing their own oxen and swine. Nothing fills me with a more pure and genuine sense of happiness than those traits of patriarchal life which, thank Heaven! I can imitate without affectation. Happy is it, indeed, for me that my heart is capable of feeling the same simple and innocent pleasure as the peasant whose table is covered with food of his own rearing, and who not only enjoys his meal, but remembers with delight the happy days and sunny mornings when he planted it, the soft evenings when he watered it, and the pleasure he experienced in watching its daily growth.

When I was cooking I enjoyed a sense of being ‘out’ of myself. The action of dicing vegetables and warming oil made my hands tingle and my thoughts switch to a different hemisphere, right brain rather than left, or left rather than right. In my mind there were many rooms and, just as I still got lost in the labyrinth of corridors at college, I often found myself lost, with a sense of déjà vu, in some obscure part of my cerebral cortex, the part of the brain that plays a key role in perceptual awareness, attention and memory. Everything I had lived through or imagined or dreamed appeared to have been backed up on a video clip and then scattered among those alien rooms. I could stumble into any number of scenes, from the horrifically sexual, horror-movie sequences that were crude and painful, to visualizing Grandpa polishing his shoes.

When sleep came, I would dream bad dreams. Not the baby and the big man with a cigarette-lighter dream. Another dream. The castle dream. A little girl of about six who looks -like me, but isn’t me, is happy as she steps out of the car with her daddy. They enter the castle and go down the steps to the dungeon where people move like shadows in the glow of burning candles. There are carpets and funny pictures on the walls. Some of the people wear hoods and robes. Sometimes they chant in droning voices that make the little girl afraid. There are other children, some of them without any clothes on. There is an altar like the altar in nearby St Mildred’s Church. The children take turns lying on that altar so the people, mostly men, but a few women, can kiss and lick their private parts. The daddy holds the hand of the little girl tightly. She looks up at him and he smiles. The little girl likes going out with her daddy. I did want to tell Dr Purvis these dreams but I didn’t want her to think I was crazy, and so kept them to myself. The psychiatrist was wiser than I appreciated at the time; sixteen-year-olds imagine they are cleverer than they really are. Dr Purvis knew I had suffered psychological damage as a child, that’s why she kept making a fresh appointment week after week. But I was unable to give her the tools and clues to find out exactly what had happened.

When the phone rang I was in the kitchen, boiling a potful of spaghetti and whistling along with an FM broadcast of the overture to Rossini's 'The Thieving Magpie,' which has to be the perfect music for cooking pasta.

When we integrate essential oils into our cooking, we open the door to greater health. Essential oils contain potent healing properties.

While the egg yolks cooled, he directed the beaters at the egg whites, setting the mixer on high speed that sent small bubbles giggling to the side of the bowl, where a few became many until they were a white froth rising up and then lying down again in patters and ridges, leaving an intricate design like the ribs of a leaf in the wake of the beaters

When it comes to cooking now, my motto is "out with the whites!

When you're in love, you put a little bit of yourself in everything you cook.

While Lou loved the raucous music, loud voices, and chaotic movement of a dinner rush, the calm of prep-work soothed her soul and gave her time to think. Some people did downward dog, some burned incense in front of a Buddha statue, some prayed the rosary; Lou chopped the vegetables into tiny squares, filleted fish, and reduced veal stock. Her meditation smelled better, and even if she didn't find a solution, at least she got to eat.

Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.

Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.

Why would anyone write anything after Hemingway, or compose a symphony after Beethoven, or paint a landscape after Turner? It isn't necessarily about doing it better. It's about doing it." "Michael, that isn't what I meant. It's just, why should I slave away in the kitchen when I can just come here and pay for someone really talented to do all the work while I enjoy the results?" "Tell her, Mira," Michael says, reaching back into Renata's dish for another taste. I know what Michael means. If someone told me that I could travel anywhere and eat anything I wanted, choosing, if I so desired, to eat only in Michelin-rated restaurants for the rest of my life, but the price for such a gourmand's dream would be that I could never cook again, I'd turn it down without a moment's hesitation. It's about doing your best by a pile of mussels sweet from the sea, or holding a perfect tomato, warm, rosy, and smelling like summer, and knowing that there are a dozen ways that you can prepare it, each one a delicious homage.

Wine is just a conversation waiting to happen.

Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem.

Women didn't 'learn' how to cook - you were born knowing how.

Would it really be so bad if you slowed your life down even a teensy bit? If you took charge of the ingredients of your food instead of letting corporations stuff you and your family, like baby birds, full of sugar, corn products, chemicals, and meat from really, really unhappy animals?

Yet, running just beneath the surface of food industry feminism was an implicit anti-feminist message. Then as now, ads for packaged foods are aimed almost exclusively at women and so reinforced the retrograde idea that responsibility for feeding the family fell to mom. The slick new products would help her do a job that was hers & hers alone.

You can accomplish anything, anything at all, if you set your mind to it. One must adopt a can-do-anything attitude. You were a professional. You didn't say no, not ever. You didn't complain. You didn't get tired. And you showed up, no matter what. You got there. Nothing but nothing kept you from reaching that kitchen. Also, you accepted the implicit obligation of excellence. Every effort would be your absolute best. Otherwise it was simply not worth doing. At the same time, you accepted that your best was never your best and never could be because you could always work faster, cleaner, more efficiently. Many of the changes a formal culinary education wrought were in one's attitude, a kind of tougher-than-thou stance. I'm tougher than you, faster than you, better than you. I'm a chef. I work in inhuman conditions, and I like it that way. I don't have to sleep every day if there's work to be done now, you get the work done. Only got a couple hours' sleep last night, and you've got eighteen more hours of work ahead of you. Good. You like that. You're a chef. You can sleep later.

You can still live with grace and wisdom thanks partly to the many people who write about how to do it and perhaps talk overmuch about riboflavin and economy, and partly to your own innate sense of what you must do with the resources you have, to keep the wolf from snuffing to hungrily through the keyhole.

[Y]ou can't control everything. Anything, really. Like the food we've been making. We can follow the recipe exactly as your grandmother wrote it, do everything exactly--or almost exactly--as she had, and the dish can come out so-so instead of amazing. Or it can come out amazing when you were expecting very little.

You can't make a mistake with trifle.

You could make anything boring, Mimi! You're like a magic wand of boring!" "Well, you're like a magic wand of bad breath!" "I get bad breath because I eat what you cook!

Well, every art requires appreciation, doesn't it? I mean people who paint, sculpt, or write books want an audience. that's the reason they're doing it for, and it's the same when you're a cook. You need somebody who savours it, not one who just says, 'Oh it's not bad.

Your body is a Temple. You are what you eat. Do not eat processed food, junk foods, filth, or disease carrying food, animals, or rodents. Some people say of these foods, 'well, it tastes good'. Most of the foods today that statically cause sickness, cancer, and disease ALL TATSE GOOD; it's well seasoned and prepared poison. THIS IS WHY SO MANY PEOPLE ARE SICK; mentally, emotionally, physically, and spiritually; because of being hooked to the 'taste' of poison, instead of being hooked on the truth and to real foods that heal and provide you with good health and wellness. Respect and honor your Temple- and it will honor you.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

80% of Italian cooking is done in a sauté pan.

While her youngest sister was hiccuping romance in the mini-mart, Marjan was busy in the kitchen chopping her last onion, impatient for Layla to return with reinforcements. Frying the chopped onion with some olive oil, she flipped the pieces about until they were crunchy but not blackened, then set the fried charms aside for later, to be sprinkled on bowls of soup ordered by expectant customers. Marjan considered this sizzled garnish to be the best part of her red lentil soup, for after all, the humblest of moments can often be the most rewarding.

Abstain from beans. There be sundry interpretations of this symbol. But Plutarch and Cicero think beans to be forbidden of Pythagoras, because they be windy and do engender impure humours and for that cause provoke bodily lust.

Abstinence is as easy to me as temperance would be difficult.

According to the Spanish proverb, four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar, a counsellor for salt and a madman to stir it all up.

A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality.

You have come nearer to mastering a good many aspects of cooking than anyone except a handful of great chefs, and some day it will pay off. I know it will. You will just have to go on working, and teaching, and getting around, and spreading the gospel until it does. (Avis DeVoto to Julia Child)

A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cookbook par excellence.