Quotes About Culinary

I can cook really complicated recipes, but it takes a real talent to do the perfect egg.

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

The only time I really go on the Internet is for recipes.

The only thing I liked on HSN was Wolfgang Puck selling cookware. He was funny and engaging. He gave you recipes. Even if you didn't want to buy anything, you could watch Wolfgang for an hour.

I know how to bring recipes down to the level where people with no experience can feel comfortable making them.

Cooking is our hobby. We find recipes we like and then try to turn them into good meals. Most of the time our experimenting turns out pretty well. But sometimes we create lousy dinners.

One of the best things about 'The Chefs' Line' has been seeing how these generations-honed recipes fare when they go up against professional ones.

I think sharing recipes is such an important part of baking and the baking world.

My great-grandmother taught my mom to cook and she passed down the recipes to me.

I am learning cooking... all my mother's recipes.

The good thing about being a foodie is that not only are you eating well yourself, you always want to share your recipes, your experiences, your best restaurants with the world.

I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping.

I'm a multi-platinum recording artist; my passion is food.

The 'Larousse' is my favorite book. It's my bible; it's a good reference for me.

I am a wonderful cook and I like hanging out with people.

Even I have a hard time manipulating escargot.

I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

I do most of the cooking in my head.

I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

Heaven sends us good meat, but the Devil sends cooks.

I just Google whatever the hell I want to cook, and I try to cook it by what they tell me to do. If it's not good, I don't eat it.

If you like Five Guys burgers, and you're in California, I was one of the people who helped bring it here.