Best 1420 quotes in «cooking quotes» category

It is possible to ruin a chicken in the cooking of it, but not easily. Short of burning it or letting it get dried out, you can hardly go wrong.

It is precisely because no one needs soup, fish, meat, salad, cheese, and dessert at one meal that we so badly need to sit down to them from time to time. It was largesse that made us all; we were not created to fast forever... Enter here, therefore, as a sovereign remedy for the narrowness of our minds and the stinginess of our souls.

It is possible to offer fervent prayer even while walking in public or strolling alone or seated in your shop ... while buying or selling ... or even while cooking.

It is part of the novelist's convention not to mention soup and salmon and ducklings, as if soup and salmon and ducklings were of no importance.

It is the destiny of mint to be crushed.

It may be my rather puritanical upbringing at odds with my inborn laziness that makes me feel guilty at the end of the day, unless I am able to point at some achievement. But this need be no more impressive than cooking a meal or going for a long walk.

It may not be possible to get rare roast beef but if you're willing to settle for well done, ask them to hold the sweetened library paste that passes for gravy.

It must be hard to cook if you anthropomorphisize your vegetables.

It might seem that an egg which has succeeded in being fresh has done all that can reasonably be expected of it.

I toured for about 2 1/2 years on twentythree and then I took about a year off. I really just spent some good quality time by myself at my house, cooking, watching movies, hanging with my friends, and family. I just really needed a chance to get away from the music for a minute and decompress.

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

I tried all my life to be a normal person. Stars are in the sky. I like cooking and gardening.

It's about children cooking themselves, growing themselves. When kids grow it and cook it they eat it.

It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of gut and gristle to testify to its authenticity.

It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous.

It's food too fine for angels, yet come, take and eat thy fill!

It's just human. We all have the jungle inside of us. We all have wants and needs and desires, strange as they may seem. If you stop to think about it, we're all pretty creative, cooking up all these fantasies. it's like a kind of poetry.

It's important to watch what you eat. Otherwise, how are you going to get it into your mouth ?

It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.

It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.

It's not a party unless I'm cooking. Some people find entertaining stressful, but it is therapeutic for me; I find it relaxing.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

It's really important for your health, because you will never use as much salt and fat and sugar as a corporation will use cooking for you.

It's really quite a situation. It's ridiculous. I make $200,000, $300,000 a night. For years I was working little dives, and if I got $700 a week, I'd say, "Wow, I'm really cooking.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.

It's the company, not the cooking, that makes a meal.

It was for bringing the cook tulip-roots instead of onions.

It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.

I understand the big food companies are developing a tearless onion. I think they can do it - after all, they've already given us tasteless bread.

I've always been one of those people who romanticized cooking, but the few attempts I'd made in my life resulted in friends' contorted faces as they desperately tried to say something nice about the "dish" they were eating.

I use the kitchen as a pathway to achieve this happiness.

I've always been a foodie. My grandmother got me hooked on cooking.

I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well.

I've got to be able to get my time off whether it's just enjoying my house or the peace and quiet of my family and being there and cooking for them. I love doing that. I also love doing leisure things. I ride horses. I love to shop. I love to drive!

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

I've liked lots of people 'til I went on a picnic jaunt with them.

Ive never gone to culinary school, but I do love cooking.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

I wanted to come up with a hybrid show of sorts that wasn't your traditional 'dump and stir' type of cooking show.

I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.

I want my food dead. Not sick, not dying, dead.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe

I watched a lot of cooking shows when I was younger on PBS and TLC and those channels. It's a very cool genre of television.

I was taught from childhood of the sanctity of food. Not a piece of bread could be thrown away without kissing it and raising it to one's eyes as with all things holy.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

I was studying international business and instead of doing what I should have been doing which was studying for exams and figuring out what type of business I really wanted to do I was cooking for all of my friends and reading cookbooks and really inspired by the idea of travel and types of foods around the world and I wanted to cook them.

I watch the Food Network with my kids. We - yeah, I - I - I generally don't admit that, but I love cooking.