Quotes About Culinary

The turkey has a destiny which ends on San Martino's day.

There are those people that eat to live and those that live to eat. I am of the latter, as many of you already know. To me, eating is an adventure.

I don't know how to cook lettuce.

I try to run so I can eat anything I want. I feel it's a luxury to be able to splurge on something like foie gras and not have to think about it.

I'm in need of a man apron. A very manly apron.

Le alcanzó al lado de los fogones, donde estaba probando el relleno de carne y diciéndole a la chica que lo que estaba haciendo que tenía demasiadas especies. -¡Pero está bueno!- protestó la chica. -Puede-dijo el señor Baker-, pero hay un mundo de diferencia entre algo bueno y algo perfecto, Lorna.[...]

We used to manage quite well when she was away sitting for artists, because in those days we lived mostly on bread, vegetables and eggs; but now that we can afford some meat or even chickens, I keep coming to grief. I scrubbed some rather dirty-looking chops with soap which proved very lingering, and I did not take certain things out of a chicken that I ought to have done.

Today they are food stylists for NASA.

when you ask what she does she says: "You know how most families hardly eat together anymore and when they do, they don't eat as healthy as they should? I'm a private chef . . ." The second chef is way more interesting. In fact, as she talks, you start picturing her in your home, cooking meals for your family.

The soup kettles included oyster stew, chili, matzoh ball soup, tomato soup, vegetable beef soup, hot and sour soup, and miso soup. The main dish table featured turkey, Virginia ham, prime rib, standing rib roast, pork roast, roast goose, Peking duck, lasagna, pizza, burritos, tamales, macaroni and cheese, and, in direct defiance of Grandfather's orders, grilled portobello mushrooms in red wine sauce.

Yes, I'm Delia Maddox," she said, taking his hand in a quick, firm shake. "Grace's sister-in-law and--" "--the ravishing goddess responsible for creating Delia's delectable. The most amazing food in the Americas." Her pretty eyes twinkled at his nickname for her food, but she folded her arms and said, "Only in the Americas? Hmm, I must be slipping.

Well if you wake up intending to murder someone at two o'clock, you hardly think what you're going to feed the corpse for dinner. "Aspargus is in season," said Francis helpfully.

Nothing wrong with the world that a juicy steak couldn't cure.

fromage fort, a concoction put together from various leftover cheeses, which are puréed in a food processor with the addition of garlic and white wine. This "strong cheese" is excellent spread on bread, toasted under the broiler, and served with a salad.

Paul Child came on stage and made two batches of one of his famous drinks, which he called, whimsically, à la recherche de l'orange perdue. It was delicious, and we consumed both batches. The ingredients give a fair idea of our mental condition afterward: 6 tablespoons dark Jamaican rum 9 tablespoons dry white vermouth 2 teaspoons bottled sweetened lime juice Juice of 1 lime 1 tablespoon orange marmalade 1 whole seedless orange, quartered 5 shakes orange bitters 1 cup ice cubes

The ingredient list for our standard veal stock recipe called for roasting 3,000 pounds of veal bones, to which we added 200 pounds of onions, 150 pounds of carrots, 100 pounds of celery, 12 gallons of canned tomatoes, a couple of sacks of salt, and a pound of black peppercorns.

light sauce américaine, with butter, tomatoes, garlic, and cognac.

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event for the past seven years, my daughter, Claudine, has been my cooking partner on stage.

After work he often called me to talk about this and that, or because he'd forgotten a word or the title of a book, or to ask me a question, such as: 'How can I keep brown rice from tasting like shrimp shells?

He was a very valiant man who first adventured on eating oysters.

The very first thing you should do if you decide to poison someone's soup is to ascertain if they like pea soup

One day a baking competition, another a murder.

Here it is also possible to suggest that there are more than a few similarities in dishes of African origin throughout the hemisphere, notably the preparation of composed rice dishes; the creation of various types of fritters and croquettes; the use of smoked ingredients for seasoning; the use of okra as a thickener; the abundant use of leafy green vegetables; the abundant use (some would say abuse) of peppery hot sauces; and the use of nuts and seeds as thickeners.

Given the overwhelming presence of English settlers, the warp of cookery in the colonies was English. … But from the very beginning, there were other peoples on the scene contributing brilliant streaks and splashes of color to the tapestry that was American cookery.