Cooking Quotes - Page 21

When you're cooking with food as alive as this -- these gorgeous and semigorgeous fruits and leaves and flesh -- you're in no danger of mistaking it for a commodity, or a fuel, or a collection of chemical nutrients. No, in the eye of the cook or the gardener ... this food reveals itself for what it is: no mere thing but a web of relationships among a great many living beings, some of them human, some not, but each of them dependent on each other, and all of them ultimately rooted in soil and nourished by sunlight.

The objective.. is to achieve a comfort level between the cook/artist/performer and the customer/viewer/diner. And if we can achieve that, and the customers are happy and the cooks are happy, then we have a great experience.

Peace and happiness, begin, geographically, where garlic is used in cooking.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.

Why, you might just as well say that, I see what I eat, is the same as, I eat what I see.

I sometimes feel that more lousy dishes are presented under the banner of pate than any other.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

A philosopher is a person who doesn't care which side his bread is buttered on; he knows he eats both sides anyway.

If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste.

When I make a feast, I would my guests should praise it, not the cooks.

Turkey is undoubtedly one of the best gifts that the New World has made to the Old.

I'm fond of anything that comes from the sea, and that includes sailors.

Reward is a happy customer - and an empty plate.

Each sort of cheese reveals a pasture of a different green, under a different sky.

They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.

Hell is probably quite similar to most Paris bistros ... a bit overheated, somewhat too crowded, and a little too noisy for my tastes. The waiters will surely treat you rudely and the cashiers will always add a few extra francs to your bill but ... and this is the important part ... the food will be marvelous.

You do not sew with a fork and I see no reason why you should eat with knitting needles.

I miss my wife's cooking - as often as I can.

Tea seems to tenderize cheap cuts of beef. After cooking chuck, boiling beef and brisket (I even mixed rib eye, which is ever so cheap, and it's great) I have decided that the tannic acid in the tea is what tenderizes beef!

I'm really into football, gadgets, adventurous activities, and cooking new, creative recipes right now - but you'll never catch me being boring.

I love cooking all different things, so any form of meat, fish, anything else. I do have a really strict diet, but it's all protein and veg basically. When you are on a diet like that you have to get inventive, so you have to be willing to try any different fish that's out there. Probably a favourite of mine is some baked trout fillets, on a salad.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

I never eat sushi. I have trouble eating things that are merely unconscious.

Aioli epitomizes the heat, the power, and the joy of the Provencal sun, but it has another virtue -- it drives away flies.

I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.