Quotes About Cooking

I never cooked at home - my father was the chef.

To keep up as good a cuisine as your father.

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.

Being trusted to cook the dinner...this should be good.

La vida entera transcurre en la cocina

Lidia, this is how America has to cook Italian." And with this wonderful book, she showed us all how.

such as a three-ingredient tomato sauce, a chicken with just two lemons, a soup with but a ladleful of cannellini, a pork butt braised solely in milk, a bluefish baked with garlic and potatoes, a pasta with a fistful of small scallops, Bolognese sauce, are drawn from the everyday meals Marcella cooked for her family.

Perhaps without my always being fully conscious of it, the dishes continued to evolve, moving always toward a simpler, clearer expression of their primary flavors, and toward a steadily diminishing dependence on cooking fat.

but often discovering that the recipe had to be wholly reshaped to make room for the perceptions and experiences gained in the intervening years of cooking and teaching.

The cooking of Italy is really the cooking of regions that long antedate the Italian nation, regions that until 1861 were part of sovereign and usually hostile states, sharing few cultural traditions and no common spoken language

Marcella Hazan

Marcella recalls in her writings and interviews that she had very little interest in food growing up, but did have vivid memories of her tiny grandmother standing on a crate, rolling pasta into silky sheets that were almost as big as a bedspread.

A cook is at a disadvantage if they don't have an understanding and knowledge of these products, and Marcella made it her mission to write about parmigiano-reggiano, aceto balsamico, bottarga, dried porcini, colatura di alici, olive oil, capers, Arborio and Carnaroli rice, mortadella, and more, many of which were not yet widely known in America. She even dedicates six pages to the different shapes of pasta and suggested sauces.

and the differences between rolling pasta by hand versus with a machine.

If you can visualize the food on the plate before you start cooking, it means, inevitably, that you can be more precise with portions: how often have you prepared a roast dinner intended for six but ended up creating enough food for a dozen? Picture it on the plate first, and you'll not only get a better meal but save on waste as well—though do take into consideration the people who'll want second helpings.

Mother Nature is the true artist and our job as cooks is to allow her to shine.

The sauce vierge: cup olive oil 2 tablespoons lemon juice 1 teaspoon coriander seeds, crushed 8 basil leaves, cut into fine julienne strips 2 tomatoes, peeled, seeded and diced

It's one of the many reasons that I go to sleep and wake up with thoughts of authorship. Who writes our stories? Who chronicles our tales of cooking it, playing it, writing it? Baldwin, Gordon, the Apollo, Jacob Lawrence, Paul Mooney, James Brown, Malcolm - that's my neighborhood. Why wouldn't I want to cook for the people who lived there?

Mormor did. My father had brought our frying pan from home

Corn, beans, and squash are as constantly wedded in Indian cooking today as they were in the past. Sometimes meat is added: for the early Indians that meat would often have been puppy.

First you took beeffat chopped with sheep's stomachs and cows' udders, soaked them in milk, and suspended the mixture in water and potash, at blood heat.

She could have a cook come, or subscribe to a service, but she does the cooking herself. It's part of her claim to fame. Other wives look at her and wonder, and she wants it that way. She photographs and posts. She dresses for dinner. It is a competition, even though it pretends not to be.

When you travel so many weeks a year, it's always nice to have a home-cooked meal.

NEVER TRUST A MAN WHO DOESN'T COOK