Best 1420 quotes in «cooking quotes» category

You can accomplish anything, anything at all, if you set your mind to it. One must adopt a can-do-anything attitude. You were a professional. You didn't say no, not ever. You didn't complain. You didn't get tired. And you showed up, no matter what. You got there. Nothing but nothing kept you from reaching that kitchen. Also, you accepted the implicit obligation of excellence. Every effort would be your absolute best. Otherwise it was simply not worth doing. At the same time, you accepted that your best was never your best and never could be because you could always work faster, cleaner, more efficiently. Many of the changes a formal culinary education wrought were in one's attitude, a kind of tougher-than-thou stance. I'm tougher than you, faster than you, better than you. I'm a chef. I work in inhuman conditions, and I like it that way. I don't have to sleep every day if there's work to be done now, you get the work done. Only got a couple hours' sleep last night, and you've got eighteen more hours of work ahead of you. Good. You like that. You're a chef. You can sleep later.

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)

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.

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

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

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

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.

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

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

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

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 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.

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!

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.

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

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

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.

All millionaires love a baked apple.

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

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.

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.

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.

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

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

A man wants nothing so badly as a gooseberry farm.

And cooking is about balance and harmony.

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'.

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

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.

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.

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