Quotes About Cooking

I've grown to love veg - I didn't have a choice - and I've always been mad on cauliflower. It has a gentle nutty sweetness that intensifies when cooked; and you can't deny that a bowlful of cauliflower cheese is one of the ultimate comfort foods.

I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.

The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.

Well, I grew up in Switzerland where my parents were immigrant workers, but my whole family are very good cooks - my father also. So I always saw my parents enjoying to cook and prepare the food.

Are you kidding? I'm a terrible cook, but John is a really great one. Literally, I never cook. The whole time we were dating, I prepared two officially romantic meals. Both of them were such disasters that he begs me never to go into the kitchen again.

American bean cookery owes a lot to the Indians who, by the time the European colonists arrived, had been cooking and eating beans for at least 600 years.

Despite — or perhaps because of — its propensity for provoking unbridled lust, people have been cooking asparagus at least since the time of the ancient Greeks and Romans.

Dad cooks milk shakes. In the blender.

I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.

The dishes that were meant to be hot were never quite as warm as those that were meant to be chilled.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

Wolfe scowled at her. I could see he was torn with conflicting emotions. A female in his kitchen was an outrage. A woman criticizing his or Fritz's cooking was an insult. But corned beef hash was one of life's toughest problems, never yet solved by anyone.

Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish.

Wolfe scowled at her. I could see he was torn with conflicting emotions. A female in his kitchen was an outrage. A woman criticizing his or Fritz's cooking was an insult. But corned beef hash was one of life's toughest problems, never yet solved by anyone. To tone down the corned flavor and yet preserve its unique quality, to remove the curse of its dryness without making it greasy—the theories and experiments had gone on for years.

I asked what would be in the omelet, and he said four eggs, salt, pepper, one tablespoon tarragon butter, two tablespoons cream, two tablespoons dry white wine, one-half teaspoon minced shallots, one-third cup whole almonds, and twenty fresh mushrooms.

Ah heah yawl makin' cawned beef ha-a-sh.…

Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water.

My husband says I feed him like he's a god; every meal is a burnt offering.

It's not her fault she can't cook." "You are too nice natured, darling. You won't get anywhere in this world being kind and generous. You must turn into a lioness like me and gobble up people who disagree with you." "I'm not very good at gobbling," I said. "And I want to like people, and be liked by them." She sighed. "The sooner you get married and have babies to adore the better.

fagioli al fiasco sotto la cenere." She handed him a bowl of what looked like white paste.

room. The other cooks broke into chuckles. "Blasted cheek," Mr Angelo