Quotes of All Topics . Occasions . Authors
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.
The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.
If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?
I've never chased a dream. I believe in living in the present, so I see myself happy and cooking. That's all.
I'm passionate about cooking. I'm passionate about healthy eating. I'm passionate about inspiring other women.
Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?
I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.
As a man, I've learned that there is nothing easier in married life than pleasing your wife with your cooking.
I got rid of all of my non-stick pots and pans, anything that had a kind of toxic surface in terms of cooking.
A restaurant is a fantasy-a kind of living fantasy in which diners are the most important members of the cast.
I will pursue my passion of cooking every day until my hands fall off and I lose all sense of smell and taste.
I think in the same way when I'm cooking, when I'm gardening, when I'm choosing fabrics. It's a way of living.
I love cooking. It's what clears my mind, since it's pretty hard to multitask when you're chopping vegetables.
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.
By nature, I'm very care-taking. There's something really beautiful about cooking for someone and feeding them.
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.
Writing is what I do. It's like breathing to me at a certain point, but if I couldn't write, I do like cooking.
It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
Ham's substantial, ham is fat. Ham is firm and sound. Ham's what God was getting at When He made pigs so round.
Cooking is great, love is grand, but soufflés fall and lovers come and go. But you can always depend on a book!
Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.
Cooking is a life skill. We need to eat every day so why not find out about what you're putting into your body?
I'm a bit of a dynamite fisherman when it comes to cooking as I don't have the patience, but I am a huge foodie.
It might seem that an egg which has succeeded in being fresh has done all that can reasonably be expected of it.
Living on the road can make you feel quite displaced. Cooking a meal on the tour bus for everyone makes it home.
I love a nice cooking show. It's as aesthetically pleasing as any other thing that tempts the senses, I suppose.
No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.
I would like to find a stew that will give me heartburn immediately, instead of at three o clock in the morning.
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself.
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.
The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.
I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating.
The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
I have a regular life, and I do that intentionally: hanging out with my friends, cooking dinner for my boyfriend.
On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it.
When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.
I live alone so I always just eat out. When I'm in another relationship, then maybe we'll start cooking together.
The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.
I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.
I love shows about creating and cooking. Sometimes they're so extraordinary, you end up setting yourself to fail.
When you cook it should be an act of love. To put a frozen bag in the microwave for your child is an act of hate.
A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard.
When you don't have much money, cooking can be incredibly reassuring. You feel like you're doing meaningful work.
Dried peas and beans, being rather on the dull side, much like dull people respond readily to the right contacts.