Quotes About Food

In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.

My son loves my carbonara. I've tried to master that recipe - it's very simple but very delicate. Once prepared it must be eaten quickly.

When you taste something delicious, ask for the recipe! Or offer to trade a recipe!

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

The funny thing about bowl recipes is, despite how simple they might seem, they can actually be a lot of work.

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

I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.

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.

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

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.

I have been collecting recipes and information for over 20 years, but three years ago, my editor said to me, 'You're a walking encyclopedia of food, so why don't you do an encyclopedia?'

I spent ages learning to take photos, which was a lot of fun, and I think it really helped readers get excited about the recipes.

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

My wife was born and raised in Italy until she was about 9, and then she came to America, and her mom was a great cook, and they have great recipes, and whenever her mom would come into town, we would have all these friends just randomly showing up at our house, and eventually we figured out why. They wanted Mama's cooking.

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.

We love pasta at the Hollis home! It's super easy, and there's so many different recipes we can make that the boys never get tired of having it.

I love slow cooker recipes - especially during the fall.

Bacon, bacon, oh I love me some bacon! It's the secret ingredient to all my favorite recipes. I also could have it for breakfast, lunch, and dinner!

I love the 'Barefoot Contessa' cookbooks - they're so nicely done, and her recipes are beautiful and simple.