Quotes About Ingredients

What my grandmother meant was that supper was ready to eat. Only the cooking of it was finished. As usual, it was an overcooked casserole of unidentifiable ingredients; it was mortally finished, a casserole cooked into submission. Also finished was what remained of my aunts' patience with my uncles' lack of clarity concerning their wartime memories.

In the Italian kitchen, ingredients are not treated as promising but untutored elements that need to be corrected through long and intricate manipulation and refined by the ultimate polish of a sauce.

such as a three-ingredient tomato sauce, a chicken with just two lemons, a soup with but a ladleful of cannellini, a pork butt braised solely in milk, a bluefish baked with garlic and potatoes, a pasta with a fistful of small scallops, Bolognese sauce, are drawn from the everyday meals Marcella cooked for her family.

A cook is at a disadvantage if they don't have an understanding and knowledge of these products, and Marcella made it her mission to write about parmigiano-reggiano, aceto balsamico, bottarga, dried porcini, colatura di alici, olive oil, capers, Arborio and Carnaroli rice, mortadella, and more, many of which were not yet widely known in America. She even dedicates six pages to the different shapes of pasta and suggested sauces.

the ingredients for lunch: ciabatta bread, couscous salad with apricots, ham, and a goat's cheese flan

Mother Nature is the true artist and our job as cooks is to allow her to shine.

The sauce vierge: cup olive oil 2 tablespoons lemon juice 1 teaspoon coriander seeds, crushed 8 basil leaves, cut into fine julienne strips 2 tomatoes, peeled, seeded and diced

Corn, beans, and squash are as constantly wedded in Indian cooking today as they were in the past. Sometimes meat is added: for the early Indians that meat would often have been puppy.

First you took beeffat chopped with sheep's stomachs and cows' udders, soaked them in milk, and suspended the mixture in water and potash, at blood heat.

The idea is to make the ingredients sing, not a grand opera, but a jolly chanson.

Real food doesn't have ingredients, real food is ingredients.

A basic rule of baking is that, in general, it's almost impossible to make an inedible batch of brownies.

Cucumber should be well sliced, dressed with pepper and vinegar, and then thrown out.

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

The most important thing to remember about food labels is that you should avoid foods that have labels.

Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.

If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.

Two words to improve any dish. Ba, Con

There's no such thing as junk food. There's junk and there's food.

Good olive oil, good butter, milk - they give food taste and depth and a richness that you cant reproduce with low-fat ingredients.

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

Margarine? That's not food. I Can't Believe It's Not Butter? I can. If you're planning on using margarine in anything, you can stop reading now, because I won't be able to help you.

To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.

Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.