Quotes About Cooking

Well, food's always the way to anybody's heart, I think, guy or girl.

Jake fried up the fish, cooked rice with garlic, cilantro and green onions. Someday he was going to make some woman a wonderful wife.

Pies are so much fun to make—and so simple! All it takes to make a tender, flaky crust is the right amount of vegetable shortening, cut into flour with a sprinkle of cold water, and just a pinch of salt. Cherries have the right sweet-to-tart taste—and are also a good source of poison! Just crush the pits or stems. There you'll find prussic acid, also known as hydrogen cyanide: easy to sprinkle into both the filling and the crust. How sweet it is!

5. Remove the pan from the oven, and use two forks to pull the meat apart in the pan juices, shred-ding it coarsely. 6. For each sandwich, halve a poppy seed roll. Spoon about 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on the roll. Then pour 2 or 3 tablespoons sauce over the meat, and cover with the top half of the roll. 7. Serve with additional barbecue sauce on the side.

The only time to eat diet food is while you're waiting for the steak to cook.

This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, the parent-chauffeur-den mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat.

If you're afraid of butter, use cream.

I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.

When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

I was 32 when I started cooking; up until then, I just ate.

The only time to eat diet food is while you're waiting for the steak to cook.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

If you're afraid of butter, use cream.

This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!

I think every woman should have a blowtorch.

Always start out with a larger pot than what you think you need.

no one is born a great cook, one learns by doing.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

Fat gives things flavor.

Until I discovered cooking, I was never really interested in anything.

Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis. Usually one's cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile, and learn from her mistakes.