Best 1420 quotes in «cooking quotes» category

Dried peas and beans, being rather on the dull side, much like dull people respond readily to the right contacts.

Drink wine every day, at lunch and dinner, and the rest will take care of itself.

Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one.

During the holidays it's like cooking central time so keeping it safe is an important part.

Each sort of cheese reveals a pasture of a different green, under a different sky.

Eat as much as you like-just don't swallow it.

Eating is the secret to good cooking.

EAT, v.i. To perform successively (and successfully) the functions of mastication, humectation, and deglutition. 'I was in the drawing-room, enjoying my dinner,' said Brillat-Savarin, beginning an anecdote. 'What!' interrupted Rochebriant; 'eating dinner in a drawing-room?' 'I must beg you to observe, monsieur,' explained the great gastronome, 'that I did not say I was eating my dinner, but enjoying it. I had dined an hour before.'

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models.

Eggs are very much like small boys. If you overheat them or over beat them, they will turn on you and no amount of future love will right the wrong.

Electrify your life! With heating and cooling, cooking and travel, and you will be doing a lot to help the future of this planet. There is no need to burn anything anymore.

England is merely an island of beef swimming in a warm gulf stream of gravy.

English wine is like Belgian rock or German disco: a waste of everyone's time and money.

EUCHARIST, n. A sacred feast of the religious sect of Theophagi. A dispute once unhappily arose among the members of this sect as to what it was that they ate. In this controversy some five hundred thousand have already been slain, and the question is still unsettled.

Even now, when I do a slide show of the Geek Squad story, the first slide is a photo of ramen noodles. Because for me, ramen noodles are the international symbol for struggle.

Everybody loves to have things which please the palate put in their way, without trouble or preparation.

Everything I cook tastes better than yo' momma's nipples.

Every cook has to learn how to govern the state.

Everything I touched in the kitchen turned out crappy, no matter how closely I followed the recipe or copied the cooking show.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.

Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic jitters.

EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!

Fame is a food that dead men eat, I have no stomach for such meat.

Fame is a fickle food upon a shifting plate.

Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.

Foes of what's cooking see no worth behind it. Those that are looking for nothing will find it.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

Food for thought is no substitute for the real thing.

Food imaginatively and lovingly prepared, and eaten in good company, warms the being with something more than the mere intake of calories. I cannot conceive of cooking for friends or family, under reasonable conditions, as being a chore.

Food is not about impressing people. It's about making them feel comfortable.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

Food, to me, is always about cooking and eating with those you love and care for.

Food is the most primitive form of comfort.

Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.

Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.

Food is a central activity of mankind and one of the single most significant trademarks of a culture.

Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods. A cheese is as worthy of preserving as a sixteenth-century building.

Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.

Food doesn't exist, but can only be invented. And reinvented.

Food-what is chosen from the possibilities available, how it is presented, how it is eaten, with whom and when, and how much time is allotted to cooking and eating it-is one of the means by which a society creates itself and acts out its aims and fantasies.

For me, a kitchen is like science fiction. I only go there to open the refrigerator and take something out.

For many a pasty have you robbed of blood, And many a Jack of Dover have you sold That has been heated twice and twice grown cold. From many a pilgrim have you had Christ's curse, For of your parsley they yet fare the worse, Which they have eaten with your stubble goose; For in your shop full many a fly is loose.

For me, cooking is very connected to my family and friends.

For me, cooking is an extension of love.

For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.

For me, cooking is an expression of the land where you are and the culture of that place.

For me, directing is sort of like cooking or something. You know that you're making this interesting recipe while you're putting all the ingredients together, you can never oversee what it's gonna taste exactly. So while you're doing that, you're tasting.

For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.