Cooking Quotes
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Cuisine is when things taste like themselves.
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Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
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Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
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As far as cookbooks go, I think Joy of Cooking is a classic. I've used it over and over again. Julia Child frustrates me. By the time you get all her herbs together, you're exhausted
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For me, electronic music is like cooking: it's a sensual organic activity where you can mix ingredients.
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In cooking, as in all the arts, simplicity is the sign of perfection.
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I always thought the name of my first book would be 'The Insecure Chef,' because when I started cooking, I was so nervous.
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I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.
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The majority of small-holder farmers in Africa are women and, in urban areas, you're primarily looking at women-led households. So we can't solve hunger if we don't have gender-sensitive programming that addresses access to opportunities for women, whether it's through education or tools for cooking, like solar-powered stoves.
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There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
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I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.
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As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
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Courses in prosody, rhetoric and comparative philology would be required of all students, and every student would have to select three courses out of courses in mathematics, natural history, geology, meteorology, archaeology, mythology, liturgics, cooking.
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I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
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I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
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I do half the cooking, and by 'half' I mean three quarters," Dad pointed out. "And if you're going to turn up your nose at all my carnivorous delights, ingrate child, you can sit under the table and gnaw sadly on a raw Brussels sprout at mealtimes.
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For me, cooking is the only way I know how to show my love. That's why I am so passionate about food. It's such a love language.
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Every cook has to learn how to govern the state.
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I'm fantastic at cooking up stories. In the kitchen, I can, at best, make tea and a badly shaped dosa.
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Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
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It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach.
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I do all the cooking in the family. I cook Italian, mostly, pastas and roasts, and bit by bit, I'm learning how to bake. I think cooking is a gift to other people.
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Be subtle, various, ornamental, clever, And do not listen to those critics ever Whose crude provincial gullets crave in books Plain cooking made still plainer by plain cooks.
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Cooking for my son is a challenge. I have to feed him right. He can't eat French fries and candy every day.
