Quotes About Cooking

Food tells you everything about the way people live and who they are.

draped two slim slices of cooked foie over each piece of toast, drizzled the honey-vinegar sauce over each one. Isabelle took the plates to table as Bruno put the portions of anchaud into the red wine and shallot sauce and left them on a very low heat alongside the potatoes. Finally he took an opened bottle of Monbazillac from the refrigerator, four fresh glasses and joined his guests around the big table that took up one side of his living room.

peeled cucumber, one red and one yellow pepper and a half kilo of ripe plum tomatoes went into the blender with five tablespoons of olive oil, two glasses of Bergerac Sec white wine and a glass of water. He added salt, pepper, three well-chopped cloves of garlic

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.

Always start with the freshest ingredients.

In a medium mixing bowl, combine all the ingredients except the meatballs and pour into a labeled 1-gallon freezer bag. Tape this bag to the meatball package and freeze. To serve, thaw the ingredients of both bags. Pour the soup ingredients into a large saucepan. Bring to boil, reduce the heat, and simmer 30 minutes. Add the meatballs and simmer for 10 to 15 minutes, stirring occasionally.

CANNED GOODS 1 12-ounce can tomato paste 4 28-ounce cans Italian-style or plain crushed tomatoes in puree 1 14.5-ounce can diced tomatoes 1 15-ounce can black beans 1 15-ounce can Stagg fat-free chili (or favorite brand) 1 4-ounce can mushroom stems and pieces 3 14.5-ounce cans beef

Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time, and will make you cry.

Love and eggs are best when they are fresh

yet,' said Helene, mixing and dressing the salad.

Though working in the kitchen is soothing, I'm glad I don't have to cook all the time. Then it would be work.

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

communal kitchen in Longyearbyen

Those first weeks in the prep kitchen I peeled dozens of cases of carrots, chopped quart upon quart of chives, and I came eventually to appreciate something in the rhythm of an endless, repetitive task, one that turns you so inward you forget anyone's there, and snap back to reality only when the timer on the oven buzzes—so loud the sound seems to lodge itself between the back of your neck and your throat.

The first time I saw hundreds of fiddlehead ferns boiling in an enormous pot I realized what an odd person I must be to hear tiny cries from the mouths of cooking vegetables.

Ask any comedian, tennis player, chef. Timing is everything.

Gazpacho Coarsely chop 5 large plum tomatoes, 1 red pepper, 1 small onion, and 1/2 of a seedless cucumber. Add to the vegetables 1/2 cup red wine vinegar, 2 teaspoons fresh lemon juice, 1/2 cup extra virgin olive oil, and 1 1/4 cups tomato juice and mix well. Season with a pinch of cayenne pepper, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh dill. Serves six.

Cream 1 cup butter and 3/4 cup sugar in a mixer. Add 4 eggs, beating well after each addition. With mixer on low speed, blend in 1 1/2 cups creamed corn, 1/4 cup crushed pineapple, 1 cup shredded Monterey Jack cheese, 1 cup flour, 1 cup cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt. Pour into a buttered 9-inch-square cake pan and bake at 325° for about an hour, or until golden brown. Serves eight.

When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, nor social harmony.

anhydrohepseterion" (a machine for stewing potatoes in their own juice).

drippings onto a skillet, which triggered

The fumes produced by frying bacon contain a class of carcinogens called nitrosamines.31 Although all meat may release potentially carcinogenic fumes, processed meat like bacon may be the worst: A UC-Davis study found that bacon fumes cause about four times more DNA mutations than the fumes from beef patties fried at similar temperatures.32

Dr. Greger's Eight Check-Mark Pesto 2 cups fresh basil leaves ¼ cup freshly toasted walnuts 2 cloves fresh garlic ¼ of a peeled lemon ¼ teaspoon lemon zest ¼ inch of fresh turmeric root (or ¼ teaspoon turmeric powder) ¼ cup pinto beans ¼ cup water or liquid from bean can 1 tablespoon white miso Pepper to taste Combine all ingredients in a food processor. Blend until smooth. Scoop onto a cup and a half of cooked whole-grain pasta.