Quotes About Cooking

Molokhia as a dish can take many forms, but usually involves a braised meat.

Add a teaspoon of single cream, say, to a sauce just before serving to give it a touch of extra smoothness and depth. You also need single cream to float on top of Irish coffee. And you should probably use the finest unpasteurised double cream to make syllabub.

I am not exactly Mrs. Good Housekeeping, although I love to cook, bake, even iron, but only because it's not mandatory.

I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.

I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.

Roberto Donna is a great Italian chef.

No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook.

I do all the cooking in the family. I cook Italian, mostly, pastas and roasts, and bit by bit, I'm learning how to bake. I think cooking is a gift to other people.

The problem many people have with Italian food is they over-complicate it. Italian food is extremely simple.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

I would like to know more about how to cook Japanese food. I love it, but don't know much about it.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

People come from all over the world to sample Jamaican jerk.

Simple jewelry is best - bigger pieces get in the way when I'm baking.

She wished she had a little yellow house of her own, with a flower box full of real flowers and herbs – pansies and rosemary – and a sweet lover who would swing dance with her in the evenings and cook pasta and read poetry aloud.

Children and fried food; the more you make, the better they come out.

fundamental Italian cookery rule that less is more!

ORIGINAL RECIPE: To make pursses or Cremitaries Take a little mary, small raysons, and Dates, let the stones bee taken away, these being beaten together in a Morter, season it with Ginger, Sinemon, and Sugar, then put it in a fine paste, and bake them or fry them, so done in the serving of them cast blaunch powder upon them. THE GOOD HUSWIFES JEWELL, 1587 Individual Meat Pies

THIS FRENCH-INFLUENCED dish calls for "lemon cut in square peeces like dice," which makes a beautiful and flavorful addition to the sauce. Since I began researching and preparing dishes from sixteenth- and seventeenth-century cookbooks, I have come to appreciate the extra flavor available from lemons and oranges diced whole and added to stews and sauces or puréed into salad dressings. Citrus fruits were rare and costly back then so no part, not even the skin, was wasted.

The Elizabethans used many more herbs than we do today, including those rarely seen in modern kitchens, such as hyssop, pennyroyal, tansy, and rue. According to a sixteenth-century nutrition guide, A Dyetary of Healthe, "There is no Herbe, nor weede, but God hae given vertue to them, to helpe man." Puréed Carrots with Currants and Spices SERVES 6 Let me see; what am I to buy for our sheep-shearing feast?

As with so many child-related problems, I blame the parents. Many, I'm afraid, are simply too lazy, too stupid or too uncaring to cook properly; it's much easier to shovel sugary, salty 'convenience food' into your kids from an early age. Food habits are built early in life and a poor start is impossible, or at least extremely difficult, to correct, once an addiction has set in.

At home the boys were greeted by the aroma of fried chicken that their mother was preparing. "You're just in time," she said, smiling.

now whipped a sandwich onto the kitchen

I wanted to get us a place of our own with a little bit more space. The kitchen is just huge, because my mom... lives there, man, and she loves being in the kitchen.