Best 1420 quotes in «cooking quotes» category

Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.

In taking soup, it is necessary to avoid lifting too much in the spoon, or filling the mouth so full as almost to stop the breath.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn than illicit love.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

In the orchestra of a great kitchen, the sauce chef is a soloist.

I often went to bed without supper cause I hated my mother's cooking. So, to go to bed without supper was not a torture to me. If she was gonna hurt me, she'd make me eat.

I prefer milk because I am a Prohibitionist, but I do not go to it for inspiration.

I prefer the Chinese method of eating.... You can do anything at the table except arm wrestle.

I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.

I put away my brushes; resolutely crucified my divine gift, and while it hung writhing on the cross, spent my best years and powers cooking cabbage. "A servant of servants shall she be," must have been spoken of women, not Negroes.

I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.

I quite enjoy cooking but I'm not consistent. I can't follow the recipe book. If something goes well, I'll never make it again, which is completely stupid. It's a one-shot kind of deal.

Islam doesn't try to destroy cultures; it cleans them up. You can keep your language but get rid of your racist speech. You can keep your style of cooking, but get rid of alcohol. You can keep your cultural dresses, but keep your modesty on the highest level.

I really like rustic mediterranean cooking. And I like trying out curry takeaways.

I should have remembered that when one is going to lead an entirely new life, one requires regular and wholesome meals.

I sometimes feel that more lousy dishes are presented under the banner of pate than any other.

I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.

I really love research. It's one of the things I love most about my job. I feel like it's me in the lab cooking up the character.

I remember my dad watched a lot of TV that we watched, too. I remember watching Saved By The Bell because me and my sister watched it, and my dad kind of watched it with us, too, while he was cooking or whatever he was doing in the kitchen.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.

I saw a cavalry captain buy vegetable soup on horseback. He carried the whole mess home in his helmet.

I simply cannot imagine why anyone would eat something slimy served in an ashtray.

Isn't there any other part of the matzo you can eat?

I started cooking out of middle school depression.

I studied cooking in Spain after college.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

I suspect he's sweet on Sophie and doesn't like to see her work too hard.' Tessa was glad to hear it. She'd felt awful about her reaction to Sophie's scar, and the thought that Sophie had a male admirer - and a handsome one like that- eased her conscience slightly. 'Perhaps he's in love with Agatha', she said. 'I hope not. I intend to marry Agatha myself. She may be a thousand years old, but she makes an incomparable jam tart. Beauty fades, but cooking is eternal.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

It happens to be a matter of record that I was first in print with the discovery that the tastelessness of the food offered in American clubs varies in direct proportion to the exclusiveness of the club.

I tell people all the time, you have to be in love with that pot. You have to put all your love in that pot. If you're in a hurry,just eat your sandwich and go. Don't even start cooking, because you can't do anything well in a hurry. I love food. I love serving people. I love satisfying people.

It doesn't matter who you are, or what you've done, or think you can do. There's a confrontation with destiny awaiting you. Somewhere, there is a chile you cannot eat.

It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

I think I'm pretty laid back. I like cooking, being at home, and going to concerts. And I love to shop!

I think the biggest mistake you can make in creator owned work is having info-dumps like, "Here's how this world works!" it's just like someone playing dungeon master and boring me with the backstory of their fucking world. Just bring me into you story and get it cooking.

It is agreed by most men, that the Eele is a most daintie fish; the Romans have esteemed her the Helena of their feasts, and some The Queen of pleasure.

I think we all live in a world that is so fast-paced, it's threatening and absolutely saturated with change and novelty and insecurity. Therefore, the ritual of cooking and feeding my family and friends, whoever drops in, is what makes me feel that I'm in a universe that is contained.

It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.

It isn't so much what's on the table that matters, as what's on the chairs.

It is an oldish question, but not perhaps a very interesting one, whether cooking is an art or not.

It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.

It is contrary to the will of God to eat delicate food hastily.

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 a true saying that a man must eat a peck of salt with his friend before he knows him.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish.