Best 1420 quotes in «cooking quotes» category

You can still live with grace and wisdom thanks partly to the many people who write about how to do it and perhaps talk overmuch about riboflavin and economy, and partly to your own innate sense of what you must do with the resources you have, to keep the wolf from snuffing to hungrily through the keyhole.

[Y]ou can't control everything. Anything, really. Like the food we've been making. We can follow the recipe exactly as your grandmother wrote it, do everything exactly--or almost exactly--as she had, and the dish can come out so-so instead of amazing. Or it can come out amazing when you were expecting very little.

You can't make a mistake with trifle.

You could make anything boring, Mimi! You're like a magic wand of boring!" "Well, you're like a magic wand of bad breath!" "I get bad breath because I eat what you cook!

You have come nearer to mastering a good many aspects of cooking than anyone except a handful of great chefs, and some day it will pay off. I know it will. You will just have to go on working, and teaching, and getting around, and spreading the gospel until it does. (Avis DeVoto to Julia Child)

80% of Italian cooking is done in a sauté pan.

Your body is a Temple. You are what you eat. Do not eat processed food, junk foods, filth, or disease carrying food, animals, or rodents. Some people say of these foods, 'well, it tastes good'. Most of the foods today that statically cause sickness, cancer, and disease ALL TATSE GOOD; it's well seasoned and prepared poison. THIS IS WHY SO MANY PEOPLE ARE SICK; mentally, emotionally, physically, and spiritually; because of being hooked to the 'taste' of poison, instead of being hooked on the truth and to real foods that heal and provide you with good health and wellness. Respect and honor your Temple- and it will honor you.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

A banquet is probably the most fatiguing thing in the world except ditchdigging. It is the insanest of all recreations. The inventor of it overlooked no detail that could furnish weariness, distress, harassment, and acute and long-sustained misery of mind and body.

Abstinence is as easy to me as temperance would be difficult.

A good cook is a certain slow poisoner, if you are not temperate.

According to the Spanish proverb, four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar, a counsellor for salt and a madman to stir it all up.

A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality.

A chop is a piece of leather skillfully attached to a bone and administered to the patients at restaurants.

A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cookbook par excellence.

A cook is creative, marrying ingredients in the way a poet marries words.

A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard.

A good eater must be a good man; for a good eater must have a good digestion, and a good digestion depends upon a good conscience.

A hippo sandwich is easy to make. All you do is simply take one slice of bread, one slice of cake, some mayonnaise, one onion ring, one hippopotamus, one piece of string, a dash of pepper. That ought to do it. And now comes the problem... biting into it!

Aioli epitomizes the heat, the power, and the joy of the Provencal sun, but it has another virtue -- it drives away flies.

Alcohol may pick you up a little bit, but it lets you down in a hurry.

Abstain from beans. There be sundry interpretations of this symbol. But Plutarch and Cicero think beans to be forbidden of Pythagoras, because they be windy and do engender impure humours and for that cause provoke bodily lust.

A complete lack of caution is perhaps one of the true signs of a real gourmet.

After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.

A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.

A good kitchen should be sufficiently remote from the principal apartments of the house, that the members, visitors, or guests of the family, may not perceive the odour incident to cooking, or hear the noise of culinary operations.

Ah, the power of two. There's nothing quite like it. Especially when it comes to paying utility bills, parenting, cooking elaborate meals, purchasing a grown-up bed, jumping rope and lifting heavy machinery. The world favours pairs. Who wants to waste the wood building an ark for singletons?

All I ask of food is that it doesn't harm me.

All millionaires love a baked apple.

All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.

A man wants nothing so badly as a gooseberry farm.

All the vitamins needed seem to be found in plebian dishes.

Almost anything can be stretched to serve more people by being added to a white sauce or canned gravy or undiluted or very slightly diluted canned soup and served over noodles or rice. With chops or chocolate eclairs, however, the only solution is to claim you don't like them.

All that changing of plates and flapping of napkins while you wait 40 minutes for your food.

Almost every person has something secret he likes to eat.

A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great.

Although the cooking of food presents some unsolved problems, the quick warming of cooked food and the thawing of frozen food both open up some attractive uses. ... There is no important reason why the the housewife of the future should not purchase completely frozen meals at the grocery store just as she buys quick frozen vegetables. With a quick heating, high-frequency unit in her kitchen, food preparation from a pre-cooked, frozen meal becomes a simple matter.

Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?

A man taking basil from a woman will love her always.

A man takes a drink, the drink takes another, and the drink takes the man.

A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight

Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of 'Fannie Farmer' or 'The Joy of Cooking'.

An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating

An apple is an excellent thing -- until you have tried a peach.

Americans will eat garbage provided you sprinkle it liberally with ketchup.

Americans may be drinking fewer alcoholic beverages, but they are certainly eating more of them than ever before. Wittingly or un.

And homeless near a thousand homes I stood, And near a thousand tables pined and wanted food.

And every day when I've been good, I get an orange after food.

And cooking is about balance and harmony.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.