Quotes About Recipes

I love cookbooks, and I have a ton. I have shelves of cookbooks.

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

I've been using carrot tops to make pesto and broccoli stalks to make broccoli 'rice.' There's no reason to throw those things away - just get creative.

cookbooks, I found, are intended for people with time to cook - and, surprisingly often, for people who already know how to cook.

I'd say I'm a good cook. I have a lot of German recipes that I can make - schnitzel, meatballs and things with cabbage. I love cabbage.

I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.

I love root vegetables: carrots, parsnips, and turnips.

There are numerous terrific books on juicing, complete with recipes. One I like is The Complete Book of Juicing by Dr. Michael Murray, with a foreword by Jay Kordich, aka "The Juiceman." Noni

Garbanzo Beans (chickpeas)

When you have a few cake formulas and filling ideas in your repertoire, you will find that it's pretty much an assembly job - you can mix and match a different way every time.

I would never try to make ketchup from scratch. Or Dijon mustard, for that matter. These condiments, and plenty of others, are hard to improve upon and even harder to reproduce in a home kitchen.

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.

Every since my wife, Adri, got pregnant with our now-eight-month-old daughter, Alicia, I regularly get asked what my plans are for feeding her. How can someone who writes about food and tests recipes for a living meet the picky and precise needs of an infant without losing his mind?

It's so tedious writing cookbooks or writing the recipes because I've never been much of a measurer. But to write a book, you have to measure everything.

The cookery books will give you a thousand finicky devices, mushrooms in this, mushrooms in that, but there is only one way—to fry them, simply with bacon, until they swim in their black fragrant juice.

Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.

Backyard barbecues are really just about getting together. It's all about making people come over, having a really good time, talking about their lives, and sharing some great recipes.

Indian cooking—indeed, any cooking—is mostly about getting the proportions right

I love to cook. I spend weekends reading cookbooks - it's really my relaxation.

I research best practices and recipes for success and failure to craft personalised policies for my city.

When I got married and when my sister got married, my mom made us both individual cooking books with all of our family recipes and pictures and kind of the history with our Sicilian family, so that was really special.