Cooking Quotes - Page 44

Bread that must be sliced with an axe is bread that is too nourishing.

Peanut butter - the pâté of childhood.

In an avant-garde cooking restaurant, it's the experience that's the difference.

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.

It's not a party unless I'm cooking. Some people find entertaining stressful, but it is therapeutic for me; I find it relaxing.

As a model, it's a gypsy kind of life: living in hotels, working all the time and ordering room service instead of cooking for yourself. There's absolutely no nest-building.

As a model, it's a gypsy kind of life: living in hotels, working all the time, ordering room service instead of cooking for yourself. There's absolutely no nest-building.

Wine enlivens the human soul.

I enjoy cooking for people I am close to.

Why take pride in cooking, when they don't take pride in eating?

I have always felt cookbooks were fiction and the most beautiful words in the English language were 'room service.

If compliments were food, I'd have starved to death 28 years ago.

I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to the kitchen - but nobody ever wanted me to touch anything.

I had a passion for cooking, and I was a very bad student.

The benevolence of wrapping the partridge in a vine leaf brings out its quality, just as the barrel of Diogenes brought forth the qualities of the great thinker.

Cooking is really calming. Sharing food with friends, cooking.

The camembert with its venison scent defeats the Marolles and Limbourg dull smells; It spreads its exhalation, smothering the other scents under its surprising breath abundance.

Books make great gifts because they expand your horizons and keep you cooking.

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.

Food that's beautiful to look at seems to taste better than food that isn't.

The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made....they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared....they greatly discredit the cook.

I have never cared very deeply about the actual taste of my work. Let its essential odor satisfy my mind and senses, and I am content. I rarely judge by the grosser test of actual gustation ... in cooking, to create a masterpiece for the nose alone - that is exquisite, that is Art!

But what I'm very interested in, whether it's writing, whether it's hosting a show, whether it's cooking food, I'm just into the discussions of identity, culture and the politics of culture.