Best 1420 quotes in «cooking quotes» category

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

The cook was a good cook, as cooks go; and as cooks go, she went.

The cooking side is the easier way to be creative. On the policy side, it's harder to think of new approaches to problems.

The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made....they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared....they greatly discredit the cook.

The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.

The English have only three sauces - a white one, a brown one and a yellow one, and none of them have any flavor whatever.

The English will agree with me that there are plenty of good things for the table in America; but the old proverb says: 'God sends meat and the devil sends cooks.'

The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of himself into the preparation - he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment.

The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

The first of all considerations is that our meals shall be fun as well as fuel.

The first zucchini I ever saw I killed it with a hoe.

The fricassee with dumplings is made by a Mrs. Miller whose husband has left her four times on account of her disposition and returned four times on account of her cooking.

The food here is so tasteless you could eat a meal of it and belch and it wouldn't remind you of anything.

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

The greatest dishes are very simple.

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 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 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 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 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 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 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 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 last taste of sweets is sweetest last.

The longer I work in nutrition, the more convinced I become that for the healthy person all foods should be delicious.

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

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

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 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 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 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 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 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.

The onion is the truffle of the poor.

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

The only emperor is the emperor of ice cream.

The perpetual struggle for room and food.

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

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

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.

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