Quotes About Cooking

came in out of the kitchen.

Scraping a carrot, peeling an apple—these actions are quite literally food for thought.

When we chop and pare vegetables, we do so with our thoughts as well. Remember, art is an artist-brain pursuit. This brain is reached through rhythm—through rhyme, not reason. Scraping a carrot, peeling an apple—these actions are quite literally food for thought.

small helpings, no seconds, no snacking, and a little bit of everything. - Julia Child

Bon Appétit

We ate the lunch with painful politeness and avoided discussing its taste. I made sure not to apologize for it. This was a rule of mine. I don't believe in twisting yourself into knots of excuses and explanations over the food you make... Usually one's cooking is better than one thinks it is. And if the food is vile,...then the cook must simply grit her teeth and bear it with a smile- and learn from her mistakes.

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

Good french cooking cannot be produced by a zombie cook.

But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.

Julie's cookery is actually improving, Paul wrote Charlie [his twin]. I didn't quite believe it would, just between us, but it really is . It's simpler, more classical.... I envy her this chance. It would be such fun to be doing it at the same time with her.

I opened the school's booklet, found the recipes from the examination — oeufs mollets with sauce béarnaise, côtelettes de veau en surprise and crème renversée au caramel — and whipped them all up in a cold, clean fury. Then I ate them.

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. The trick is moderation, he said.

I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to say that I fell in love with French food- the tastes, the processes, the history, the endless variations, the rigorous discipline, the creativity, the wonderful people, the equipment, the rituals.

The Parisian grocers insisted that I interact with them personally: if I wasn't willing to take the time to get to know them and their wares, then I would not go home with the freshest legumes or cuts of meat in my basket. They certainly made me work for my supper-- but, oh, what suppers!

I was in pure, flavorful heaven at the Cordon Bleu.

You never forget a beautiful thing that you have made," he said. "Even after you eat it, it stays with you—always." I

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner.

An asbestos mat, if necessary

sole à la normande

You never forget a beautiful thing that you have made," he said. "Even after you eat it, it stays with you—always.

I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity cooking and that is just not my field at all. The last time we had 12 for a sit-down dinner and I did all the cooking, and Paul and I did all the setting up, serving, and washing up afterwards, I said never again. I'll do a buffet, but I don't consider that civilized dining; it is feeding, and I like to sit down at a well-set table.

And the great lesson embedded in the book is that no one is born a great cook, one learns by doing. 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!

the servantless American cook who enjoyed producing something wonderful to eat—would feel the same way.

IN EGGPLANT CASSEROLE