Quotes About Culinary

Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.

I want to take Chinese cooking to the next level and bury the takeaway mentality.

I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I dropped out of culinary school.

The first glimpse I had of what Mario Batali's friends had described to me as the 'myth of Mario' was on a cold Saturday night in January 2002, when I invited him to a birthday dinner.

I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!

Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes.

When I came to 'Gourmet,' I had no clue how to run a magazine; for television, I am fascinated to learn about editing.

I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.

As a young manager, I had no idea what it meant to be a chef.

desmenuzó unas hojas de lechuga y escarola, partió un tomate, revolvió unos huevos en la sartén, tostó rebanadas de pan congelado y sirvió la cena

I] had gotten to the point where I simply could not make a bad vinaigrette, this was not exactly the stuff of drama. (Even now, I cannot believe Mark would want to risk losing that vinaigrette. You just don't bump into vinaigrettes that good.)

A really great omelette has two whole eggs and one extra yolk, and by the way, the same thing goes for scrambled eggs. As for egg salad, here's our recipe: boil eighteen eggs, peel them, and send six of the egg whites to friends in California who persist in thinking that egg whites matter in any way. Chop the remaining twelve eggs and six yolks coarsely with a knife, and add Hellmann's mayonnaise and salt and pepper to taste.

Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, ½ cup molasses, ½ cup chicken stock, ½ onion chopped, put into a heavy casserole, cover and bake 12 hours at 200°. That's the sort of food she loved to serve, something that looked

cracker crust and pack it into a 9-inch pie pan. Then mix 12 ounces cream cheese with 4 well-beaten eggs, 1 cup sugar and a teaspoon vanilla. Pour into the pie shell and bake 45 minutes at 350°. Remove and cool 15 minutes. Then spread gently with 2 cups sour cream mixed with ½ cup sugar and bake 10 minutes more. Cool and refrigerate several hours before serving.

Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove sliced in two, 1 cup chopped fresh basil leaves, salt and hot red pepper flakes. Let sit for a couple of hours, then remove the garlic. Boil one pound of linguine, drain and toss with the cold tomato mixture. Serve immediately.

Matt's brother and the blond cook spent a good portion of last season tangling the sheets. Historically, said cook tangled many other sheets with dexterity and aplomb. Aplomb It's a polite way to say she banged often, well and without too much discrimination. That also sounded polite. I was raised well.

There's magick in cooking, Breen, as you put your intent into it, and your work, and your love as well.

apron she wore was covered with flour. Jason smelled

As they exited the conference room, Summer tugged at Dirk's elbow. "So what did the data from Perlmutter cost you?" she chided, knowing the gourmet historian's penchant for culinary blackmail. "Nothing much. Just a jar of pickled sea urchins and an eighty-year-old bottle of sake." "You found those in Washington, D.C.?" Dirk gave his sister a pleading look of helplessness. "Well," she laughed, "we do have six more hours in port.

and chicken, grits with shrimp and crab, a southern coleslaw

I cook with wine, sometimes I even add it to the food.

My main skills are talking and cooking biscuits,' Augustus said. 'And getting drunk on the porch.

But, perhaps, I should have known then, I should have known that night, standing in the kitchen, that foul meat in the air- looking back on it now, I see that it was the end and the beginning of something more than dinner. More than ruined appetite, a postponed meal, a marriage strained, a freezer unplugged. I could smell the death between them.

feeding her raw oysters at Charleston, or sharing the gingerbread with lemon chiffon sauce at Bicycle.