Cooking Quotes - Page 25

What you eat and drink is 50 percent of life.

The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself.

At a formal dinner party, the person nearest death should always be seated closest to the bathroom.

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models.

For many a pasty have you robbed of blood, And many a Jack of Dover have you sold That has been heated twice and twice grown cold. From many a pilgrim have you had Christ's curse, For of your parsley they yet fare the worse, Which they have eaten with your stubble goose; For in your shop full many a fly is loose.

The confidence in the unlimited power of science is only too often based on a false belief that the scientific method consists in the application of a ready-made technique, or in imitating the form rather than the substance of scientific procedure, as if one needed only to follow some cooking recipes to solve all social problems. It sometimes almost seems as if the techniques of science were more easily learnt than the thinking that shows us what the problems are and how to approach them.

Appetite comes with eating.

I don't cook. I respect food too much.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

Nobody seems more obsessed by diet than our antimaterialist, otherworldly, New Age, spiritual types. But if the material world is merely illusion, an honest guru should as content with Budweiser and bratwurst as with raw carrot juice, tofu, and seaweed slime.

My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just what you do.

A man who is careful with his palate is not likely to be careless with his paragraphs.

Being alive is gardening and cooking and birds and green and blue, at the very least.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.

Alcohol may pick you up a little bit, but it lets you down in a hurry.

I've liked lots of people 'til I went on a picnic jaunt with them.

HOSPITALITY, n. The virtue which induces us to feed and lodge certain persons who are not in need of food and lodging.

PORTUGUESE, n.pl. A species of geese indigenous to Portugal. They are mostly without feathers and imperfectly edible, even when stuffed with garlic.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

It's about children cooking themselves, growing themselves. When kids grow it and cook it they eat it.

It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.

As if a cookbook had anything to do with writing.