Cooking Quotes

Men like to barbecue. Men will cook if danger is involved.

Food for thought is no substitute for the real thing.

Good manners: The noise you don't make when you're eating soup.

Some pale, hueless flicker of sensitivity is in me. God, must I lose it in cooking scrambled eggs for a man.

Cooking is so popular today because it's the perfect mix of food and fun.

I never see any home cooking - all I get is fancy stuff.

I know my limit. I just keep passing out before I reach it.

In the orchestra of a great kitchen, the sauce chef is a soloist.

Ketchup left overnight on dinner plates has a longer half-life than radioactive waste.

Nutrition makes me puke.

Wine, one of the noblest cordials in nature.

I love cooking for myself and cooking for my family.

Marriage is survived just on the basis of ordinary etiquette, day in and day out. Also cooking together helps a lot.

The more you know, the more you can create. There's no end to imagination in the kitchen.

It's the company, not the cooking, that makes a meal.

...the true spirit of gastronomic joylessness. Porridge fills the Englishman up, and prunes clear him out.

Sauces in cookery are like the first rudiments of grammar - the foundation of all languages.

Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.

Texas does not, like any other region, simply have indigenous dishes. It proclaims them. It congratulates you, on your arrival, at having escaped from the slop pails of the other 49 states.

Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

Eating is the secret to good cooking.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power.

Invest in what's real. Clean as you go. Drink while you cook. Make it fun. It doesn't have to be complicated. It will be what it will be.

Bass players and drummers are brothers in the basement cooking up the groove that makes people move.

It's food too fine for angels, yet come, take and eat thy fill!

All I ask of food is that it doesn't harm me.

Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere love a pale approximation of bittersweet euphoria.

It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others.

In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.

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

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

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.

But I always felt that I'd rather be provincial hot-tamale than soup without seasoning.

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

Growth springs from better recipes, not just from more cooking.

Cooking is great, love is grand, but soufflés fall and lovers come and go. But you can always depend on a book!

Shape is a good part of the fig's delight.

There is too much talk of cooking being an art or a science – we are only making ourselves something to eat.

There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.

Nothing is more useful than wine for strengthening the body and also more detrimental to our pleasure if moderation be lacking.

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

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

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

Cooking certain dishes, like roast pork, reminds me of my mother.

No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.

Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner

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.

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