Quotes About Cooking

Scales aren't just for all the would-be pastry wizards out there, either. They're a necessary tool for any serious cook as well, especially for determining ratios or servings.

Olive oil is the cornerstone of Mediterranean cuisine. This tree is the thread from which the tapestry of the Med has been woven.

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

I was quite shy. I found my way, I suppose, with food. It's a confidence builder. How else in life do you get that opportunity for someone to say to you, 'Wow, that's really great'? You put food in front of someone and, 'Ahhh, I really enjoyed that!' It's a lift.

If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture we're going to have.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.

I can't really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.

My best thing I grill is a bacon wrapped filet with garlic butter. That's my go-to. My wife likes it. I like it. It's easy.

I've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I'm happy to invest some time. It's worth it just to see a friend take her first bite and understand, finally, that a flour tortilla is meant to be an essential component, not just a lackluster wrapper.

I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.

I don't have a whole bunch of literary connections. I don't write reviews or attend writer's conferences. I'm kind of shy and don't want to go to a party. I just want to stay home and read my murder mysteries and try to write and cook dinner.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

I have an English identity and a French identity. When I'm in France, I'm more outgoing. And the French part of me cooks, whereas the English part of me writes.

In an average week I'll be testing recipes, doing a voice-over, filming and writing. I cram everything in Monday to Friday because I refuse to give up the weekend.

Writing and cookery are just two different means of communication.

Well, I learned to cook. At my age, she told him. What's next? Art therapy? Anyway, I've had quite a time of it this summer, and who knows what eases down on any road. Come, Rain. A quick goodbye, and off you go. Goodbye, said Rain to the Lion, and then to the woman. Not to them, said Glinda, To me. She turned eyes that were saucerly upon Glinda. Mum?

He shook his ladle overhead as if summoning the wrath of angel chefs among the stars.

Why don't you go grind some almonds?

The cookery books will give you a thousand finicky devices, mushrooms in this, mushrooms in that, but there is only one way—to fry them, simply with bacon, until they swim in their black fragrant juice.

If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.

I'm not sure that some of the food purists are in touch with what really goes on in American households.

Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.