Best 1420 quotes in «cooking quotes» category

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    When sleep came, I would dream bad dreams. Not the baby and the big man with a cigarette-lighter dream. Another dream. The castle dream. A little girl of about six who looks -like me, but isn’t me, is happy as she steps out of the car with her daddy. They enter the castle and go down the steps to the dungeon where people move like shadows in the glow of burning candles. There are carpets and funny pictures on the walls. Some of the people wear hoods and robes. Sometimes they chant in droning voices that make the little girl afraid. There are other children, some of them without any clothes on. There is an altar like the altar in nearby St Mildred’s Church. The children take turns lying on that altar so the people, mostly men, but a few women, can kiss and lick their private parts. The daddy holds the hand of the little girl tightly. She looks up at him and he smiles. The little girl likes going out with her daddy. I did want to tell Dr Purvis these dreams but I didn’t want her to think I was crazy, and so kept them to myself. The psychiatrist was wiser than I appreciated at the time; sixteen-year-olds imagine they are cleverer than they really are. Dr Purvis knew I had suffered psychological damage as a child, that’s why she kept making a fresh appointment week after week. But I was unable to give her the tools and clues to find out exactly what had happened.

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    When we integrate essential oils into our cooking, we open the door to greater health. Essential oils contain potent healing properties.

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    While her youngest sister was hiccuping romance in the mini-mart, Marjan was busy in the kitchen chopping her last onion, impatient for Layla to return with reinforcements. Frying the chopped onion with some olive oil, she flipped the pieces about until they were crunchy but not blackened, then set the fried charms aside for later, to be sprinkled on bowls of soup ordered by expectant customers. Marjan considered this sizzled garnish to be the best part of her red lentil soup, for after all, the humblest of moments can often be the most rewarding.

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    When the phone rang I was in the kitchen, boiling a potful of spaghetti and whistling along with an FM broadcast of the overture to Rossini's 'The Thieving Magpie,' which has to be the perfect music for cooking pasta.

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    While the egg yolks cooled, he directed the beaters at the egg whites, setting the mixer on high speed that sent small bubbles giggling to the side of the bowl, where a few became many until they were a white froth rising up and then lying down again in patters and ridges, leaving an intricate design like the ribs of a leaf in the wake of the beaters

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    While Lou loved the raucous music, loud voices, and chaotic movement of a dinner rush, the calm of prep-work soothed her soul and gave her time to think. Some people did downward dog, some burned incense in front of a Buddha statue, some prayed the rosary; Lou chopped the vegetables into tiny squares, filleted fish, and reduced veal stock. Her meditation smelled better, and even if she didn't find a solution, at least she got to eat.

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    When you're in love, you put a little bit of yourself in everything you cook.

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    Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.

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    Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.

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    Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem.

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    Wine is just a conversation waiting to happen.

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    Would it really be so bad if you slowed your life down even a teensy bit? If you took charge of the ingredients of your food instead of letting corporations stuff you and your family, like baby birds, full of sugar, corn products, chemicals, and meat from really, really unhappy animals?

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    Yet, running just beneath the surface of food industry feminism was an implicit anti-feminist message. Then as now, ads for packaged foods are aimed almost exclusively at women and so reinforced the retrograde idea that responsibility for feeding the family fell to mom. The slick new products would help her do a job that was hers & hers alone.

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    Why would anyone write anything after Hemingway, or compose a symphony after Beethoven, or paint a landscape after Turner? It isn't necessarily about doing it better. It's about doing it." "Michael, that isn't what I meant. It's just, why should I slave away in the kitchen when I can just come here and pay for someone really talented to do all the work while I enjoy the results?" "Tell her, Mira," Michael says, reaching back into Renata's dish for another taste. I know what Michael means. If someone told me that I could travel anywhere and eat anything I wanted, choosing, if I so desired, to eat only in Michelin-rated restaurants for the rest of my life, but the price for such a gourmand's dream would be that I could never cook again, I'd turn it down without a moment's hesitation. It's about doing your best by a pile of mussels sweet from the sea, or holding a perfect tomato, warm, rosy, and smelling like summer, and knowing that there are a dozen ways that you can prepare it, each one a delicious homage.

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    Women didn't 'learn' how to cook - you were born knowing how.

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    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.

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    [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.

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    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!

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    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)

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    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.

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    You can't make a mistake with trifle.

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    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.

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    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?

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    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.

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

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    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.

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    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.

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    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.

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

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    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.

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

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

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

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

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

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

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

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    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.

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    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.

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

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    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?

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    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!

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    All millionaires love a baked apple.

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

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

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

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    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.

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    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.

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    Almost every person has something secret he likes to eat.

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