Cooking Quotes - Page 13

Preach not to others what they should eat, but eat as becomes you and be silent.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

Grub first, then ethics.

A good eater must be a good man; for a good eater must have a good digestion, and a good digestion depends upon a good conscience.

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?

FRYING-PAN, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen. The frying-pan was invented by Calvin, and by him used in cooking span-long infants that had died without baptism; and observing one day the horrible torment of a tramp who had incautiously pulled a fried babe from the waste-dump and devoured it, it occurred to the great divine to rob death of its terrors by introducing the frying-pan into every household in Geneva. Thence it spread to all corners of the world, and has been of invaluable assistance in the propagation of his sombre faith.

SATIETY, n. The feeling that one has for the plate after he has eaten its contents, madam.

Deliberation, n.: The act of examining one's bread to determine which side it is buttered on.

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.

Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.

Tis an ill cook that cannot lick his own fingers.

I love cooking. I like to make lasagna - its authentic Italian-style. I also do a great chicken recipe for a barbecue.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

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.

A man should not so much respect what he eats, as with whom he eats.

Today's restaurant is theater on a grand scale.

Caviar is to dining what a sable coat is to a girl in evening dress.

Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.

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.

Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.

Dine we must and we may as well dine elegantly as well as wholesomely.

A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality.

A cat cares for you only as a source of food, security and a place in the sun.

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