Quotes About Cooking

Cooking is so infinitely nuanced that to write completely about how to cook any dish would require a manuscript longer than a David Foster Wallace novel and include twice as many footnotes within twice as many endnotes. And then no one would be able to follow it, let alone cook from it.

He says that everything a cook needs to know—everything, mind you—is contained in five books: Escoffier, Larousse, Hering's Dictionary, La Repetoire. I tell him that's only four. "And Câreme," he says. He pauses. "No one wants.

be used for grilling and poaching, that's a tremendous advantage. If a student understands sautéing—I mean there are

You cook with your senses," he said when someone did something stupid. "And one of those senses is common sense.

To prevent salmon from extruding that unappealing white albumen as the flesh cooks, put the fish in a 5-percent brine for 10 minutes before cooking.

Boiling, the technique, should almost never be used, with the exception of green vegetables and pasta. Very few food items benefit from the agitation of boiling. Boiling will fray tender food, and in stocks, soups, and sauces it will emulsify impurities into the liquid.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

People come up to me all the time and say, 'Oh, I love to watch Food Network ' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.

A whore can always turn herself into a good little cook over time.

My corned beef, a deep meaty magenta, was shaggy tender and served in a wide bowl with boiled cabbage, potatoes, carrots, and turnips.

Pity all newlyweds. She cooks something nice for him, and he brings her flowers, and they kiss and think: How easy marriage is.

Peasant women in Eastern Europe, for instance, were not judged to be ready for marriage unless they had learned to cook a different soup for each day of the year.

But a cultivated palate provides many opportunities for flow if one approaches eating—and cooking—in a spirit of adventure and curiosity, exploring the potentials of food for the sake of the experience rather than as a showcase for one's expertise. The

OH, START FRYING THE JUMBO, HOMER. EXTRA CRISPY, PLEASE!

You like pajeon? [...] How does your umma make it?" Kyunghee asked; her tone was casual, though she held strong opinions about the ratio of scallions to shellfish.

In my heart, I believe that I am a passionate and intuitive cook who could make a five-course meal without even looking at a recipe. I feel I have the flash and charismatic personality of a famous chef, the fiery tenacity of Gordon Ramsay, and the soulful sexuality of Tom Colicchio. The problem is that I lack all basic skill. For instance, my dad had to come over to show me how to turn my oven on. It is sad when your hopes and your abilities do not line up. I

My mom is a really good cook. I didn't get the cooking gene, but she cooks this really amazing dinner every Christmas, and that's always really fun.

There are no recipes, only ingredients~

French women eat and serve what's in season, for maximum flavor and value, and know availability does not equal quality.

Gastronomic boredom leads to lots of unhealthy eating. If you don't make improvisation and experimentation part of your eating life, you are sure to find yourself in an eating rut.

Entertaining is an act of friendship and cooking is an act of love.

A meal that can be packed and frozen and thawed is nothing you should desire--much less teach your kids to want.

I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.

rabbit stews and custard puddings riddled