Quotes of All Topics . Occasions . Authors
A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end.
If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.
I love making down-home Southern cooking, and just chilling out and having cakes and pies and baking stuff, you know. I'm a pretty simple girl.
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.
I know folks all have a tizzy about it, but I like a little bourbon of an evening. It helps me sleep. I don't much care what they say about it.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
As a woman, you spend so much time either cooking or getting ready to go somewhere. I like to have music when I'm doing either of these things.
Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
Cooking might be the most important factor in fixing our public health crisis. It's the single most important thing you can do for your health.
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.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
It is part of the novelist's convention not to mention soup and salmon and ducklings, as if soup and salmon and ducklings were of no importance.
Banquet: a plate of cold, hairy chicken and artificially coloured green peas completely surrounded by dreary speeches and appeals for donations.
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.
I'm really into football, gadgets, adventurous activities, and cooking new, creative recipes right now - but you'll never catch me being boring.
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.
I can cook because my life depended on it when I lived in Thailand. Either I learnt cooking, or I learnt how it felt to starve. I chose cooking.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
It is possible to ruin a chicken in the cooking of it, but not easily. Short of burning it or letting it get dried out, you can hardly go wrong.
I don't believe in inspiration. Inspiration is for amateurs. Some of the time you know you're cooking, and the rest of the time, you just do it.
I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.
Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.
I love spending time with my friends and family. The simplest things in life give me the most pleasure: cooking a good meal, enjoying my friends.
I always ask at once, 'Do you drink?' and if she says 'No,' I bow politely and say I am sorry but I fear she will not suit. All good cooks drink.
Work is the best of all psychotherapy, in my opinion. . . . As well might we expect a patient to recover without food as to recover without work.
Salt represents the civilized: it requires know-how to get it, and a sophisticated combination of cooking and spoilt, jaded appetites to need it.
It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.
Great cooking is about being inspired by the simple things around you - fresh markets, various spices. It doesn't necessarily have to look fancy.
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.
I've worked my butt off. That keeps my feet on the ground - I'm the same Luis Fonsi onstage and at home cooking an omelette in basketball shorts.
I had the opportunity to go to law school, and my dad, who was an accountant, couldn't believe I wanted to walk away from that and start cooking.
Cooking requires confident guesswork and improvisation-- experimentation and substitution, dealing with failure and uncertainty in a creative way
One sits the whole day at the desk and appetite is standing next to me. "Away with you," I say. But Comrade Appetite does not budge from the spot.
I wanted to master the art of cooking. Maybe, when I slow down and do one or two films a year, I will learn how to cook and pursue it as my hobby.
Speaking of competition in the fast-food industry. This is rat eat rat, dog eat dog. I'll kill 'em, and I'm going to kill 'em before they kill me.
I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.
Cooking meat over a fire is one of the most stirring of those ritual acts, usually performed outdoors, on special occasions, in public, and by men.
My travels and everything that I do where travel has inspired and influenced not only the cooking that I do but also the restaurants that I create.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.
I will not go a day without coconut oil. I personally take four tablespoons per day, either on my salads, in my cooking or in my cups of green tea.
They're flowing out of Cook into the fringes. People move out of Chicago and into suburban Cook County and now they're losing to the outer suburbs.
I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
My favourite thing is cooking for my friends. There are 13 of us who all met at university. They come round once a week, and I make a huge lasagne.
So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.
I've always done 20 things at once. It's my way of staying alive, not to keep one dish cooking, but several dishes going. And I'm pretty organized.
I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.
I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.