Quotes About Cooking

Cooking with tomatoes doesn't have to be complicated. Don't underestimate the versatility of a platter of slow roasted tomatoes.

For cooking always choose a "pie pumpkin" or "sugar pumpkin." They have much better flavor than those giant pumpkins you turn into a jack-o-lantern.

The idea is to make the ingredients sing, not a grand opera, but a jolly chanson.

If you are surprised at the number of our maladies, count our cooks.

A basic rule of baking is that, in general, it's almost impossible to make an inedible batch of brownies.

I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.

Everything you see I owe to spaghetti.

Cucumber should be well sliced, dressed with pepper and vinegar, and then thrown out.

A good cook is like a sorceress who dispenses happiness.

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

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

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.

So long as people don't know how to eat they will not have good cooks.

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.

You wanna know how good bacon is? To improve other food, they wrap it in bacon.

And what shall I tell you, lady, of the natural secrets I have discovered while cooking? And I often say, when observing these details: had Aristotle prepared victuals, he would have written more.

Cooking is at once child's play and adult joy. And cooking done with care is an act of love.

Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.

If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.

You can never have enough garlic. With enough garlic, you can eat The New York Times.

The onion is the truffle of the poor.

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, the wisdom of cookbook writers.

Two words to improve any dish. Ba, Con

My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches - with the possible exception of ice cream and pie.