Best 1420 quotes in «cooking quotes» category

The introduction of cooking may well have been the decisive factor in leading man from a primarily animal existence into one that was more fully human.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

The jelly - the jam and the marmalade, And the cherry-and quince-'preserves' she made! And the sweet-sour pickles of peach and pear, With cinnamon in 'em, and all things rare! And the more we ate was the more to spare, Out to old Aunt Mary's! Ah!

The last taste of sweets is sweetest last.

The longer I work in nutrition, the more convinced I become that for the healthy person all foods should be delicious.

The longer I've looked at these questions, of the American diet and the public health crisis that we face because of that diet, the more I've come to the conclusion that the collapse of cooking is a big part of the problem.

The mere smell of cooking can evoke a whole civilization.

The more you know, the more you can create. There's no end to imagination in the kitchen.

The most indespensible ingredient of all good home cooking: love for those you are cooking for.

The motto of West African cooking is that if the food doesn't set fire to the tablecloth the cook is being stingy with the pepper.

Then again, they're not scripted and I feel it's virtually impossible to be anything but yourself when you're in front of the cameras and cooking so there is a measure of truth in what you see.

The onion is the truffle of the poor.

The natural term of an apple-pie is but twelve hours. It reaches its highest state about one hour after it comes from the oven, and just before its natural heat has quite departed. But every hour afterward is a declension. And after it is one day old, it is thence-forward but the ghastly corpse of apple-pie.

The nut of this tree is hung high aloft, wrapped in a silk wrapper, which is enclosed in a case of sole leather, which again is packed in a mass of shock absorbing, vermin proof pulp, sealed up in a waterproof, ironwood case, and finally cased in a vegetable porcupine of spines, almost impregnable. There is no nut so protected; there is no nut in our woods to compare with it as food. What is a Chesnut?

The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.

The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself.

The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.

The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before.

The only emperor is the emperor of ice cream.

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

The origin of agriculture involved both human intentionality and a set of underlying ecological and evolutionary principles.

The perpetual struggle for room and food.

The oven became hotter and hotter, and Hansel began to sweat. Then a delicious smell wafted to his nostrils. Oh no! he thought. I'm cooking! He sniffed at the air. And I smell delicious!

The person who decides what shall be the food and drink of a family, and the modes of its preparation, is the one who decides, to a greater or less extent, what shall be the health of that family.

The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my books by simply telling everything. The experienced cook will know to skip through the verbiage, but the explanations will be there for those who still need them.

The primary requisite for writing well about food is a good appetite.

The powder is mixed with water and tastes exactly like powder mixed with water.

The receipts of cookery are swelled to a volume; but a good stomach excels them all.

The radiation left over from the Big Bang is the same as that in your microwave oven but very much less powerful. It would heat your pizza only to minus 271.3*C - not much good for defrosting the pizza, let alone cooking it.

There are many different types of people that end up coming to me and saying 'Yeah I want to cook.' Some of them successful, some not. There's no one formula, but if I get someone coming through the backdoor who knows that they want to get into the cooking field, they feel this inside-out love for it, this attraction to it, that person is an awful lot easier to work with.

There are thousands of books on the joy of gardening and cooking. Alas, there are only few on the joy of living.

The process of making music is more interesting to me than the end result. If I was a cook, I'd be more interested in cooking food than eating food.

There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.

There are only ten minutes in the life of a pear when it is perfect to eat.

There are times when born hollandaise heads, as well as nouveaux turbot freaks and recherche escargotphiles alike crave the saignet abundance of a New York steak.

The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament.

There is no one who has cooked but has discovered that each particular dish depends for its rightness upon some little point which he is never told. It is not only so of cooking: it is so of splicing a rope; of painting a surface of wood; of mixing mortar; of almost anything you like to name among the immemorial human arts.

There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie I feel her right with me.

There is no way to understand the public reaction to the sight of a Freak smashing a coconut with a hammer on the hood of a white Cadillac in a Safeway parking lot unless you actually do it, and I tell you it's tense.

There is nothing better on a cold wintry day than a properly made pot pie.

There is not a good or a bad cuisine, just the one you like the best.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

There should always be some flowering and maturing of the fruits of nature in the cooking process.

There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.

There's a layer of satisfaction that I get from cooking that is more than the work itself. I think when you're too competitive sometimes you can lose the joy of what you do.

There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

There’s something sexy in cooking for a man who likes my food. Am I growing up?

The right food always comes at the right time. Reliance on out-of-season foods makes the gastronomic year an endlessly boring repetition.