Cooking Quotes - Page 23

Indians love to travel with their families, and they bring along everything including the kitchen and cooking utensils. Third-class coaches are always filled to capacity with people literally hanging out of the windows.

I tried all my life to be a normal person. Stars are in the sky. I like cooking and gardening.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

I look cooking! Particularly pad thai.

If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

One finds many companions for food and drink, but in a serious business a man's companions are very few.

Eat as much as you like-just don't swallow it.

Food is the most primitive form of comfort.

Hunger is never delicate.

No matter how thin you slice it it's still baloney.

News is like food: it is the cooking and serving that makes it acceptable, not the material itself.

All millionaires love a baked apple.

A recipe is not meant to be followed exactly - it is a canvas on which you can embroider.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with... Give us pasta with a hundred fillings.

Cheese. The adult form of milk.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of himself into the preparation - he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment.

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.

The best poet is the man who delivers our daily bread: the local baker.

I should have remembered that when one is going to lead an entirely new life, one requires regular and wholesome meals.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing! It's a sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.

How about slipping out of those wet things and into a dry Martini?