"The best poet is the man who delivers our daily bread: the local baker."
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Cooking quotes
Cooking
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Cooking quotes (page 8 of 57)
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"Pepper is small in quantity and great in virtue."
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"...shellfish are the prime cause of the decline of morals and the adaptation of an extravagant lifestyle. Indeed of the whole realm of Nature the sea is in many ways the most harmful to the stomach, with its great variety of dishes and tasty fish."
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"Nobody seems more obsessed by diet than our antimaterialist, otherworldly, New Age, spiritual types. But if the material world is merely illusion, an honest guru should as content with Budweiser and bratwurst as with raw carrot juice, tofu, and seaweed slime."
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"My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just what you do."
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"I've liked lots of people 'til I went on a picnic jaunt with them."
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"Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking."
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"I like neither new clothes nor new kinds of food."
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"All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook."
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"My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes."
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"A good cook is a certain slow poisoner, if you are not temperate."
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"Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome."
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"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore."
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"Governing a great nation is like cooking a small fish, too much handling will spoil it."
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"I should have remembered that when one is going to lead an entirely new life, one requires regular and wholesome meals."
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"Each sort of cheese reveals a pasture of a different green, under a different sky."
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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."
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"It was for bringing the cook tulip-roots instead of onions."
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"It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word."
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"A banquet is probably the most fatiguing thing in the world except ditchdigging. It is the insanest of all recreations. The inventor of it overlooked no detail that could furnish weariness, distress, harassment, and acute and long-sustained misery of mind and body."
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