Quotes About Cooking

the chipped plates might have been disinterred from some kitchen midden near an inhabited lake; and the chops recalled times more ancient still. They brought forcibly to one's mind the night of ages when the primeval man, evolving the first rudiments of cookery from his dim consciousness, scorched lumps of flesh at a fire of sticks...

spiral slicer.

Onion goggles:

Mother's bread crumb stuffing was particularly delicious this year, made with apples, prunes, chestnuts, thyme, tarragon, fine-cut onions and celery. In the lush salad of many gourmet greens were tiny sections of clementines, dried cranberries, chopped escarole, cherry tomatoes from Mexico. The mashed sweet potatoes were (secretly) laced with marshmallow—one of Mother's prized family recipes.

Genç adam spatulay? eline al?p yumurtalar? almaya kalk???nca,Elizabeth'in yüzünde neÅŸeli ve iyimser bir gülümseme belirdi. Gereksiz yere, Yumurtalar tavaya yap??m??, dedi.lan, Hay?r, tavayla bütünleÅŸmiÅŸler, diye cevap verdi. Ama hiç deÄŸilse k?zg?n deÄŸildi.

You would see me there now, cultivating the earth and carrying firewood on my back up the hills to my home, where I would light a fire and cook the evening meal. I would not tell stories, because they have been replaced by books, the radio, and television

Along with every other male of his acquaintance he loathed the Naked Chef with messianic passion and prayed for the day he suffered a fatal accident on his scooter or burst into flames with the friction of sliding down that nauseating banister. Mark hated to think how rich he must be. And the fact that a mere bloody cook was taking up space in The Times that could be filled by a train journalist. Like himself, for example. Bastard.

As he puttered about outside, he talked to himself. He was his only company, so he never thought it odd. "I really should get a dog." "Should I make chili for dinner? Or turkey soup?" "Hmm. I don't smell snow and

I'm quite convinced that cooking is the only alternative to film making. Maybe there's also another alternative, that's walking on foot.

sautéed mushrooms and tomatoes in olive oil and fresh local herbs, then stirred in three beaten eggs and added some grated cheese.

The American Home Cook Book proposed cooking eels with a little parsley. Another suggested terrapin turtles boiled with salt.

Road Kill Cafe, you kill 'em, we grill 'em!

I grew up in a kitchen that was the hub of the house and the crossroads of the entire neighborhood.

Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing. If you use the best butter, eggs, cream, meat, and other ingredients, and use them carefully and wisely, you will have less waste than if you search for bargains end up with a full garbage pail.

There is much to be said for modern appliances in the kitchen, but there are times when we revert to primitive tools simply because they do the job so much better.

I grew up in a kitchen, and I guess the scent of food is like a perfume. It has stayed with me all my life.

I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.

Just remember--it's always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you're on your own.

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

I'm going to break one of the rules of the trade here. I'm going to tell you some of the secrets of improvisation. Just remember—it's always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you're on your own.

The only thing that will make a souffle fall is if it knows you're afraid of it.

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.

Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.

Taste every time you cook, and take nothing for granted--not even your own palate, for it can change. Mine has.... Since doing time on a salt-free diet, I approach a plain baked potato reverently. Maybe I've been missing the truth--the nutty, delicate earthiness of a perfect baked potato. Salt only masks it. In a fancy mood, I heighten it with caviar; in a plain mood, I just give it several grinds of fresh black pepper.