Quotes About Cooking

The hamburger meat looks like Vinny's chest hair!

One of the few articles of clothing that a man won't try to remove from a woman is an apron.

As you cook up your own life, never let anyone else's recipe for success intimidate you or get in your way.

I can tell in two minutes if I should hire someone in the kitchen. Two minutes. It's his desire. It's that open-eyed, attentive expression. If he doesn't have it ... I mean, I can teach a chimp how to cook dinner. But I cannot teach a chimp how to love it.

The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate until there's so much noise that you really can't even hear a tune. You can say more in an empty space than you can in a crowded one.

Recipes are just descriptions of one person's take on one moment in time. They're not rules. People think they are. They look as if they are. They say, "Do this, not this. Add this, not that." But, really, recipes are just suggestions that got written down.

One of the problems with growing up for me with liver was that mom always dredged in nice flour and then cooked it until it screamed and begged for mercy.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.

The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.

When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.

First you follow recipes to the letter; then you begin to synthesize some of those recipes, comparing one with another and drawing on what you see as the best of them; then you develop a repertoire of recipes you've made your own. Finally you throw away the books, start shopping, open the refrigerator, and cook. You cook like a grandmother, or like anyone with experience.

Cooking is like exercise or spending time in nature or good conversation: The more you do it, the more you like it, the better you get at it, and the more you recognize that its rewards are far greater than its efforts and that even its efforts are rewards.

DRIED HERBS Oregano, thyme, sage, rosemary, and tarragon are decent substitutes for fresh. (Dried parsley, basil, and mint are worthless.) They keep for about 6 months.

Most schools have only a microwave or deep fryer, hardly the tools needed to feed our children real, fresh food.

If you learn to view food as instructions that influence every aspect of your biology, and learn to combine that knowledge with the joy of cooking, there will be only pleasure and healing.

Michael Pollan, in his book Cooked, concurs. He says, "The decline of everyday home cooking doesn't only damage the health of our bodies and our land but also our families, our communities and our sense of how our eating connects us to the world.

such as The Blood Sugar Solution Cookbook)

ASIAN-FLAVORED CHICKEN SKEWERS Serves: 4   Prep time: 35 to 60 minutes   Cook time: 10 minutes MARINADE: ½ cup low-sodium, gluten-free tamari 1 teaspoon grated fresh gingerroot 3 cloves garlic, crushed 2 tablespoons sesame oil 1½ teaspoons five-spice powder