Best 1420 quotes in «cooking quotes» category

If it is true, as used to be said, that oversalting means the cook is in love, at least one cook at Le Cirque must be head over heels.

If I were an opera singer, I"d have sung you an aria. If I were an artist, I would have painted your portrait. But cooking is what I'm best at.

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.

If I were to tell you that I'm the one who does all the cooking, you'd interpret it as me trying to be some kind of role model. And if I were to say that my husband does all the cooking, you'd say: "Ah, so that's how it is with family ministers.

If I were a headmaster, I would get rid of the history teacher and get a chocolate teacher instead and my pupils would study a subject that affected all of them.

If the English can survive their food, they can survive anything.

If the Devil's in yer pants make cheese with him.

If there is anything we are serious about, it is neither religion nor learning, but food.

If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts.

If we breathe the scent of goodly grass, the fragrance of spices, the aroma of good fruits, we pronounce a blessing over the pleasure.

If penicillin can cure those that are ill, Spanish sherry can bring the dead back to life.

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

If thou rise with an Appetite, thou art sure never to sit down without one.

If we do not permit the earth to produce beauty and joy, it will in the end not produce food, either.

If you're afraid of butter, use cream.

If you could make a pudding wi' thinking o' the batter, it 'ud be easy getting dinner.

If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

If you're cooking food, you don't have to count calories.

If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?

If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.

If you're given champagne at lunch, there's a catch somewhere.

If you're not the one cooking, stay out of the way and compliment the chef.

If you watch cooking shows on cable, they have lots of British people. Because when you think good cooking, you immediately think Britain.

If you're preparing a dinner for friends or a holiday dinner, make sure to only prepare recipes you are comfortable with and have cooked before. Cooking for others is not the time to try out a recipe for the first time. You end up spending all your time in the kitchen instead of enjoying your company.

I give myself different roles. I think in different ways on different days. Sometimes I think of it as cooking - different flavors and different ingredients. Sometimes I think of it like orchestrating a piece of music with all the different instruments.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

If you think well, you cook well.

I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.

I got off the plane - I was walking and cooking at the same time.

I grew up in France, my first language was French, and I tend to gravitate towards French cooking.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

I guess cows aren't into the four food groups, especially when they are two of them.

I had rather munch a crust of brown bread and an onion in a corner, without any more ado, or ceremony, than feed upon turkey at another man's table.

I got food poisoning today. I don't know when I'll use it.

I got into cooking out of self-defense.

I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.

I hate cooking. But I do make the candied yams every year at Thanksgiving. And they're awesome! You could definitely get diabetes and cavities from them, but they're delicious!

I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating.

I have always maintained that there is nothing wrong with nursery food now that we are grown up and can have a glass of wine with it.

I have always felt cookbooks were fiction and the most beautiful words in the English language were 'room service.

I have lots of older siblings, and as they started to leave the house, I went from cooking once a week to twice, three times, and so on. After a while, it was just like making the bed.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

I have a scar on my right arm from my ex-husband. He was cooking and he had a hot pot and he turned around and went right into my arm.

I have known many meat eaters to be far more nonviolent than vegetarians.

I have such respect for people who do non-fiction casting after settling on the grandparents we got for this. It is really hard to find people who are not fame-whores. We're lucky these people actually wanted to spend their time doing this. All of them would have much rather been cooking without the cameras, being with their families. That's why they're great characters.

I have to go out for lunch and dinner because I can't cook. I need a woman to come and save me from my cooking.

I hire tea by the tea bag.

I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to the kitchen - but nobody ever wanted me to touch anything.

I imagine that when I am creating a song or a project or an album or putting some clothing together or cooking a meal, whatever it is, I don't really have a recipe. The fun part is to throw that big piece of clay in the middle of the table as hard as I can, and whatever shape it takes, that's what shape it takes, and then I start to carve away.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.