Cooking Quotes - Page 12

But I always felt that I'd rather be provincial hot-tamale than soup without seasoning.

Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.

It's food too fine for angels, yet come, take and eat thy fill!

...the true spirit of gastronomic joylessness. Porridge fills the Englishman up, and prunes clear him out.

I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power.

A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight

Put down the weight of your aloneness and ease into the conversation. The kettle is singing even as it pours you a drink, the cooking pots have left their arrogant aloofness and seen the good in you at last. All the birds and creatures of the world are unutterably themselves. Everything is waiting for you.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

Texas does not, like any other region, simply have indigenous dishes. It proclaims them. It congratulates you, on your arrival, at having escaped from the slop pails of the other 49 states.

A woman who spends all day washing and cooking and ironing doesn't want to go to the movies to watch a film about a woman who spends all day washing and cooking and ironing.

Sauces in cookery are like the first rudiments of grammar - the foundation of all languages.

I love cooking for myself and cooking for my family.

Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere love a pale approximation of bittersweet euphoria.

I like to get where the cabbage is cooking and catch the scents.

American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care.

Nothing is more useful than wine for strengthening the body and also more detrimental to our pleasure if moderation be lacking.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

There is too much talk of cooking being an art or a science – we are only making ourselves something to eat.

All I ask of food is that it doesn't harm me.

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.

It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others.

Shape is a good part of the fig's delight.

I never fancied broiling fowls; - though once broiled, judiciously buttered, and judgmatically salted and peppered, there is no one who will speak more respectfully, not to say reverentially, of a broiled fowl than I will.

To cook your hare you must first catch it.

There is not a good or a bad cuisine, just the one you like the best.