Best 1420 quotes in «cooking quotes» category

Nature will castigate those who don't masticate.

Never apologize for your cooking.

Never eat Chinese food in Oklahoma.

Never eat in a place called 'Mom's'.

Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.

Never trust the food in a restaurant on top of the tallest building in town that spends a lot of time folding napkins.

News is like food: it is the cooking and serving that makes it acceptable, not the material itself.

Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.

Nobody seems more obsessed by diet than our antimaterialist, otherworldly, New Age, spiritual types. But if the material world is merely illusion, an honest guru should as content with Budweiser and bratwurst as with raw carrot juice, tofu, and seaweed slime.

No curfew. I live in the basement. I got everything I need. Home cooking ... it's awesome.

Noel [Charles, husband] and I love cooking. He does his cooking and I do mine. I'm the traditional English cook, with a twist now and then. Because I was married to an Italian, I'm also pretty good at Italian food. Noel, he can cook anything, so can Julian.

No human society, present or past, has lacked music. Music is therefore one of the very few human universals, which puts it on the same level as food and sex.

No, I don't take soup. You can't build a meal on a lake.

No matter how thin you slice it it's still baloney.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

No matter what kind of diet you are on, you can usually eat as much as you want of anything you don't like.

No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses.

No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.

Not a deed would he do, Not a word would he utter, Till he's weighed its relation To plain bread and butter.

North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.

No rule of etiquette is of less importance than which fork we use.

Nothing is more useful than wine for strengthening the body and also more detrimental to our pleasure if moderation be lacking.

Nothing spoils lunch any quicker than a rogue meatball rampaging through your spaghetti.

Nothing stimulates the practiced cook's imagination like an egg.

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Nutrition makes me puke.

Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

Nourishment is not just “nutrition.” Nourishment is the nutrients in the food, the taste, the aroma, the ambiance of the room, the conversation at the table, the love and inspiration in the cooking, and the joy of the entire eating experience.

One of the dirty little secrets of my job is that I don't do ANY food or cooking shows.

Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

One finds many companions for food and drink, but in a serious business a man's companions are very few.

One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.

One of the problems with writing a cookbook is that recipes exist in the moment.

One of these nuts is a meal for a man, both meat and drink.

On how to make an egg roll: "Roll it nice and tight like a blunt.

One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.

Onions can make even Heirs and Widows weep.

One sits the whole day at the desk and appetite is standing next to me. "Away with you," I say. But Comrade Appetite does not budge from the spot.

One thing inspired me the most from the time I spent in Charleston was how much heritage and history are connected to influencing how I cook. Each dish tugged my heart in a different spot that after I finished cooking, I was really emotional and felt fulfilled at the same time.

Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.

Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

Only the pure in heart can make a good soup.

On Thanksgiving, you realize you're living in a modern world. Millions of turkeys baste themselves in millions of ovens that clean themselves.

On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it.

On the Continent people have good food; in England people have good table manners.

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.