Best 1420 quotes in «cooking quotes» category

FROG, n. A reptile with edible legs

FRYING-PAN, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen. The frying-pan was invented by Calvin, and by him used in cooking span-long infants that had died without baptism; and observing one day the horrible torment of a tramp who had incautiously pulled a fried babe from the waste-dump and devoured it, it occurred to the great divine to rob death of its terrors by introducing the frying-pan into every household in Geneva. Thence it spread to all corners of the world, and has been of invaluable assistance in the propagation of his sombre faith.

Garlick maketh a man wynke, drynke, and stynke.

Garlic is as good as ten mothers.

Give me the provisions and whole apparatus of a kitchen, and I would starve.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with... Give us pasta with a hundred fillings.

Gluttony is not a secret vice.

God comes to the hungry in the form of food.

Good apple pies are a considerable part of our domestic happiness.

Good design, like good painting, cooking, architecture or whatever you like, is a manifestation of the capacity of the human spirit to transcend its limitations.

Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.

Good manners: The noise you don't make when you're eating soup.

Good painting is like good cooking; it can be tasted, but not explained.

Gore is nature's way of saying, "There are too many human beings on the planet, and I'm trying to rectify this any way I can. SARS didn't work, but trust me, I'm cooking up something better. In the interim, please kill lots of yourselves.

Good wine is a necessity of life for me.

Governing a great nation is like cooking a small fish, too much handling will spoil it.

Great cooking favors the prepared hands.

Govern well thy appetite, lest Sin surprise thee, and her black attendant Death.

Great cooking is about being inspired by the simple things around you - fresh markets, various spices. It doesn't necessarily have to look fancy.

Growth springs from better recipes, not just from more cooking.

Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.

Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The Little Italian.' Very little production value, but it was good.

Grub first, then ethics.

Half of the receipts in our cookbooks are mere murder to such constitutions and stomachs as we grow here. ...in America, owing to our brighter skies and more fervid climate, we have developed an acute, nervous delicacy of temperament far more akin to that of France than of England.

Half the cookbooks tell you how to cook the food and the other half tell you how to avoid eating it.

Ham's substantial, ham is fat. Ham is firm and sound. Ham's what God was getting at When He made pigs so round.

Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.

Happiness is German engineering, Italian cooking, and Belgian chocolate.

HASH: There is no definition for this word - nobody knows what hash is.

Health food may be good for the conscience but Oreos taste a hell of a lot better.

Having been in a relationship since I was 18, I'm very domestic, but I don't enjoy cooking for myself. I don't mind cooking for other people... But I don't like cleaning or washing dishes, although I don't mind doing laundry.

He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had been inclined to throw it at the fellow's head.

Having examined three thousand haiku poems - two persimmons.

He lay back for a little in his bed thinking about the smells of food . . . of the intoxicating breath of bakeries and dullness of buns. . . . He planned dinners, of enchanting aromatic foods . . . endless dinners, in which one could alternate flavour with flavour from sunset to dawn without satiety, while one breathed great draughts of the bouquet of old brandy.

He describes it as a large apartment, with a red brick floor and a capacious chimney; the ceiling garnished with hams, sides of bacon, and ropes of onions.

He'd woken up after flying from Boston to Montana to find his da cooking breakfast for them: sausage and pancakes shaped like deer. It wasn't just any deer, either - they looked like Bambi from the disney cartoon. Charles didn't want to know how his father had managed that

Hell is probably quite similar to most Paris bistros ... a bit overheated, somewhat too crowded, and a little too noisy for my tastes. The waiters will surely treat you rudely and the cashiers will always add a few extra francs to your bill but ... and this is the important part ... the food will be marvelous.

He makes his cook his merit, and the world visits his dinners and not him.

Hell, when I was growing up, I could make a meal out of a package of Top Ramen and a bottle of Windex.

He receives comfort like cold porridge.

Her cooking suggested she had attended the Cordon Noir.

Here is a rural fellow that will not be denied your Highness' presence: he brings you figs.

Here is a kitchen improvement, in return for Peacock. For roasting or basting a chicken, render down your fat or butter with cider: about a third cider. Let it come together slowly, till the smell of cider and the smell of fat are as one. This will enliven even a frozen chicken.

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.

He who finds joy within himself discovers that his body is charged with electric current, life energy, not from food but from God.

He whose wealth or children distract him from remembering God is lost; but the one who remembers God experiences delights sweeter than the pleasure of food and drink.

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?

Here's the thing, I've been cooking more and more and I'm pretty good, the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.