Quotes About Cooking

Anything made with love, bam! -it's a beautiful meal.

There's no sight on earth more appealing than that of a woman making dinner for someone she loves.

I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.

Microwave Oven - When you zap, your food turns to crap. -Johnny The Walker

Most people know how to cook, very few know how to eat. Go Organic! -Johnny The Walker

But don't blame me for the food. My wife knows a hundred and one ways to incinerate a cow, and as far as I can tell she's still experimenting.

given up offering to help, as whatever she had done—peeling, chopping, frying—had

Lily, our last girl, had rather a clever habit of using that pan for two vegetables at once" meant You're making too much mess. "Perhaps you'd like a cup of tea, Will" actually meant I have no idea what to say to you. "I think I've got some paperwork that needs sorting out" meant You're being rude, and I'm going to leave the room.

It means something, I think, when Thai people learn how to cook Vietnamese noodles for Hong Kongborn teenagers, and as big a fan as I am of authenticity, it probably means something good.

But you know that some of the nastiest stuff gets cooked up on the family stove.

chefs, the Guatemalans, sometimes

This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled.

To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.

Stuffing is my favorite food in the world! I actually have been known to go buy stuffing and make it in the middle of summer.

The modern scientific method in which experiments form part of a structured system of hypothesis, experimentation, and analysis is as recent as the seventeenth century; the problem-solving technology of cooking goes back thousands of years.

Our kitchens are filled with ghosts. You may not see them, but you could not cook as you do without their ingenuity: the potters who first enabled us to boil and stew; the knife forgers; the resourceful engineers who designed the first refrigerators; the pioneers of gas and electric ovens; the scale makers; the inventors of eggbeaters and peelers.

It is the technique, above all, that makes a meal Chinese or not.

When we lament the decline of time spent on cooking, we need to be clear what it is that we are lamenting. Many of the female cooks who devoted so many hours to preparing food in the past did so because they did not think their own time was worth much.

It was little trouble to boil up mutton and water and mash in some leeks, garlic, and green herbs, then leave it to bubble away in its own good time. The elementary pattern these Mesopotamian recipes took was: prepare water, add fat and salt to taste; add meat, leeks, and garlic; cook in the pot; maybe add fresh coriander or mint; and serve.

The earliest recipes on record come from Mesopotamia (the site of modern-day Iraq, Iran, and Syria). They are written in cuneiform on three stone tablets, approximately 4,000 years old, offering a tantalizing glimpse of how the Mesopotamians might have cooked. The vast majority of the recipes are for pot cooking, most of them for broths and court bouillons. "Assemble all the ingredients in the pot" is a frequent instruction.

No one is too busy to cook.

when owning our own set of gleaming pans, all matching -- as opposed to the assorted chipped-enamel vessels of student days -- seemed mysteriously grown up.

Podemos afirmar que não havia relógios na cozinha medieval e no princípio dos tempos modernos, dado que as receitas indicam os tempos não em minutos, mas em orações.

Dietary change comes not from forcing someone to eat what they do not like, but in helping them to discover their own passions.