Best 1420 quotes in «cooking quotes» category

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

Let's get out of these wet clothes and into a dry Martini.

Lentils are friendly - the Miss Congeniality of the bean world.

Life is like cooking your masterpiece recipe. You have to get the right ingredients,have the right mixture and the right cooking time to reveal the PERFECT and DELICIOUS TASTE of your craft.

Life itself is the proper binge.

Listening to a woman is almost as bad as losing to one. There are only three things that women are better at than men: cleaning, cooking, and having sex.

Living alone is good for privacy, bad for full-scale cooking and moving heavy furniture.

Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.

Lucy took a single plain donut from the bag and held it for me to take a bite. Tender and light and still warm from the frying. Not too sugary.

Lawyers make their cake by cooking up other people's troubles.

Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen.

Life is like cooking: before choosing what you love, try everything... ♥

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

Like many others, I sometimes find that cooking can be naturally grounding.

Live fire cooking and barbecue have been so intimately linked with human evolution and history and politics. Everything we do, barbecue informs it in some way.

Looks can be deceiving; it's eating that's believing.

Lots of the cooking classes open to non-professionals are too low level for experienced foodies, or don’t offer enough hands-on training.

Marmalade in the morning has the same effect on taste buds that a cold shower has on the body.

Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

Marriage is survived just on the basis of ordinary etiquette, day in and day out. Also cooking together helps a lot.

Mayonnaise: One of the sauces which serve the French in place of a state religion.

Me and my books in the same apartment, like a gherkin in its vinegar.

Men are like microwave ovens; they heat up immediately, but things start to boil over after about three minutes. Women are like conventional ovens; they take twenty minutes to heat up, but can go on cooking for hours.

Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food

May your rice never burn,' is the New Year's greeting of the Chinese. 'May it never be gummy,' is ours.

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

Most seafoods should be simply threatened with heat and then celebrated with joy.

Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.

Much of economics isn't difficult, or rather, the difficulty is in cooking up arguments to "prove" that commonsense conclusions are wrong. The fact is that many commonsense conclusions are quite correct, and it takes a lot of education to get you to believe different.

Men like to barbecue. Men will cook if danger is involved.

Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.

My career at Microsoft really was getting in the way of my cooking.

Mustard's no good without roast beef.

My favorite animal is steak.

My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I have been excited about eating and cooking for as long as I can remember.

My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style... I cook from the soul.

My folks were farm people from Nebraska, so I like home cooking.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

My good health is due to a soup made of white doves. It is simply wonderful as a tonic.

My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.

My grandfather had a wonderful funeral... On the buffet table there was a replica of the deceased in potato salad.

My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

My hobbies are mountain biking, horseback riding and packing, canoeing and kayaking, hiking, camping, cooking, and skiing.

My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.

My life has been sadly lacking in snails. I can't clearly remember any first-hand encounters. The best thing I can come up with is second-hand, a passage in Jacques Pépin's autobiography (The Apprentice: My Life in the Kitchen) in which he describes prying snails from the terrace of his vacation home and cooking them up for dinner.

My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just what you do.