Best 1420 quotes in «cooking quotes» category

There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie I feel her right with me.

There is no one who has cooked but has discovered that each particular dish depends for its rightness upon some little point which he is never told. It is not only so of cooking: it is so of splicing a rope; of painting a surface of wood; of mixing mortar; of almost anything you like to name among the immemorial human arts.

There is not a good or a bad cuisine, just the one you like the best.

There is nothing better on a cold wintry day than a properly made pot pie.

There is no way to understand the public reaction to the sight of a Freak smashing a coconut with a hammer on the hood of a white Cadillac in a Safeway parking lot unless you actually do it, and I tell you it's tense.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.

There's a layer of satisfaction that I get from cooking that is more than the work itself. I think when you're too competitive sometimes you can lose the joy of what you do.

There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.

There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

There should always be some flowering and maturing of the fruits of nature in the cooking process.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

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 right food always comes at the right time. Reliance on out-of-season foods makes the gastronomic year an endlessly boring repetition.

The rule is, jam tomorrow and jam yesterday - but never jam today.

There’s something sexy in cooking for a man who likes my food. Am I growing up?

The saddest thing in life is to marry a woman who looks like a cook--and isn't.

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

The smell of cooking food is often a calming one.

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 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 tomato offers its gift of fiery color and cool completeness.

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

The way you make an omelet reveals your character.

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

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

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

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 worst drug of today is not smack or pot - it's refined sugar.

The world is made of sugar and dirt.

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.

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.

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 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.