Quotes About Recipes

When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.

I was raised cooking my grandmother's food, my mom's recipes.

Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.

To me, my recipes are priceless.

I love the food of Karnataka and all the side dishes I make at home are recipes I learnt here.

It has been my ambition, for some time, to bring the heart of the house back to life. 'Emma's Kitchen' is the result of that ambition - a space for me to share my passion and some of my favourite recipes.

Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.

My books are easy to use and real - and guess what, I sometimes use convenience food in my recipes!

'Ms.' always flouted the rules of the ad world that say, especially for products directed at women, that the ad must be connected to the editorial. You don't have food ads unless you have recipes. You don't get clothing ads unless you have lavish fashion coverage. We never did that; every other women's magazine does.

I am actually a very good cook (if I may say so myself). I just don't know that many recipes.

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.

My family is usually the first guinea pigs to try out my new recipes.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

I know who in the family is a great cook. I know where the great recipes are.

I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

I love food and I love ingredients and I love reading recipes. It's just a great pleasure.

An awful lot of people think it's easy to lift recipes out.

On my show I share all these yummy, fattening recipes, but I tell people, in moderation, in moderation. You can have that little piece of pie.

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.

I'm really into football, gadgets, adventurous activities, and cooking new, creative recipes right now - but you'll never catch me being boring.

The moment somebody is making money off the recipes, that's when you'll see digital rights management around it.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.