Quotes About Cooking

Así como antes la equitación, el tiro con arco y el don de lenguas se consideraban artes «masculinas» fundamentales, de adquisición imprescindible para todo aspirante a caballero, así debería contemplarse el arte de la cocina.

Todo el mundo debería saber hacer una tortilla francesa. Cocinar huevos es un comienzo tan bueno como cualquier otro, porque es la primera comida del día y porque el proceso de aprender a hacer una tortilla, para mí, no es solo una técnica, sino una forja de carácter. La técnica de la tortilla enseña delicadeza, necesariamente; comprender lo que sucede en tu sartén y saber actuar en consecuencia requiere cierta sensibilidad.

I knew about that like I knew about the physical forces at play in the kitchen: gravity, decay, coagulation, fermentation, emulsification, oxidization, reduction, caramelization.

it won't be easy to prepare the vegetarian dishes." "Why?" asked Pilgrim. "Oil, salt, soy sauce, and vinegar," replied Sha Monk, "none of these can be found here.

If a cook can't make soup between two and seven, she can't make it in a week.

On Sundays Mom invariably ran out of money, which is when she cracked eggs into the skillet over cubes of fried black sourdough bread. It was, I think, the most delicious and eloquent expression of pauperism.

There was a corresponding orbit of moods this obligatory food preparation induced in my mother: no-nonsense competence, spunky pride, and seething resentment. From my mother, I learned that you can make your family feel a wonderful sense of protected indulgence by cooking them something with jolly care. I also learned that you can launch a powerful campaign of resistance by mincing garlic like a martyr.

But mostly I learned to cook from my mother. There weren't any blintz-style lessons. I absorbed her preferences and prejudices over the years the way that I absorbed her gestures and her speech pattern, until ultimately my cooking tastes slightly but unmistakably like hers.

I learned that you can make your family feel a wonderful sense of protected indulgence by cooking them something with jolly care.

Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman. [Sherlock Holmes, on Mrs. Hudson's cooking.]

Constance sighed, and tapped her fingers irritably and almost noiselessly on the stair rail. I wish she'd hurry, she said into my ear, my soup is going to boil over.

She should not have been doing the cooking! said Mrs. Wright strongly. Well of course there is the root of our trouble. Certainly she should not have been doing the cooking if her intention was to destroy all of us with poison. We would have been blindly unselfish to encourage her to cook under such circumstances.

It's nothing to sneeze at—a soup made out of gizzards

we'll start right in on the knishes, or the kreplach, or the knaidlach, or the varnishkes, or the pirogen, or the blintzes.

it is relatively easy to scramble an egg, but to unscramble it is far harder.

The validity of the cook's work is to be found only in the mouths of those at her table; she needs their approbation, demands that they appreciate her dishes and call for second helpings; she is upset if they are not hungry, to the point that one wonders whether the fried potatoes are for her husband or her husband for the fried potatoes.

An American thinks of a good cook as a low person; a European respects him as an artist.

OK, I have to make sure we're on the same page here. Because I might mean one thing and she might mean, intending to start a Cordon Bleu course when I get back to England.

By seven o'clock I've thrown away one lot of burned filo cases, baked another four, topped them with strawberries, and finished with heated-up apricot jam. I've pan-fried the vegetable shreds in olive oil and garlic till they're soft. I've blanched my French beans. I've put the sea bream in the oven. I've also taken more than a few sips of vermouth meant for the coulis, but that's neither here nor there

you're interested, mum could start cooking lessons today. nat

Samantha, cooking isn't about writing down. It's about tasting. Feeling. Touching. Smelling.

We spend all weekend cooking.

Just something I rustled up earlier." I wink at him. "As we Cordon Bleu chefs do." Nathaniel carves the chicken with an

I like when guests come over early and we chop veggies and talk and play music.