Cooking Quotes - Page 18

• Lawyers make their cake by cooking up other people's troubles.

  Margaret Deland

  Cake, People, Lawyer

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• I have never cared very deeply about the actual taste of my work. Let its essential odor satisfy my mind and senses, and I am content. I rarely judge by the grosser test of actual gustation ... in cooking, to create a masterpiece for the nose alone - that is exquisite, that is Art!

  Elinor Wylie

  Art, Judging, Mind

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• Cooking can be like foreplay.

  Isabel Allende

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• I like food, I like stripping vegetables of their skins, I like to have a slim young parsnip under my knife.

  Stevie Smith

  Food, Vegetables, Knives

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• cooking is the most succulent of human pleasures.

  Sylvia Townsend Warner

  Pleasure, Succulents, Humans

  Sylvia Townsend Warner (2011). “Scenes of Childhood”, p.37, Faber & Faber

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• It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age - that is, if you are lucky enough to have any left over.

  Laurie Colwin

  Wise, Food, Two

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• The confidence in the unlimited power of science is only too often based on a false belief that the scientific method consists in the application of a ready-made technique, or in imitating the form rather than the substance of scientific procedure, as if one needed only to follow some cooking recipes to solve all social problems. It sometimes almost seems as if the techniques of science were more easily learnt than the thinking that shows us what the problems are and how to approach them.

  Friedrich August von Hayek

  Thinking, Substance, Recipes

  Friedrich August von Hayek's Prize Lecture, www.nobelprize.org. December 11, 1974.

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• The grotesque prudishness and archness with which garlic is treated in [England] has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor. It rather depends whether you are going to eat the bowl or the salad.

  Elizabeth David

  Giving, Flavor, Superstitions

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• It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.

  Elizabeth David

  Mistake, Water, Spaghetti

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• I don't cook. I respect food too much.

  Eva Mendes

  Too Much, Cooks

  "Eva Mendes On Guilty Pleasures, Compliments And The Best Reason To Stay Up Late" by Katie Arnold-Ratliff, www.huffingtonpost.com. May 16, 2013.

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• Don't ever admit you know a thing about cooking or it'll be used against you.

  Rebecca Wells

  Used, Knows

  Rebecca Wells (2009). “Little Altars Everywhere: Novel, A”, p.19, Harper Collins

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• It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.

  Alice Waters

  Creative, Quality, Fundamentals

  Alice Waters (2011). “Chez Panisse Menu Cookbook”, p.24, Random House

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• Cooking is like decorating - it never bores me.

  Robert Denning

  Decorating, Bores

  "Denning's Pot-au-Feu – A decorator indulges his passion for cuisine bourgeoise", by Suzanne Hart, House & Garden, March 1992.

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• To cook, and to do it well, every talent must be used; the strength of a prize-fighter, the imagination of a poet, the brain of an empire builder, the patience of Job, the eye and the touch of an artist, and, to turn your mistakes into edible assets, the cleverness of a politician.

  Anne Ellis

  Jobs, Mistake, Eye

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• What cook can match herself against hunger and memory?

  Joanne Greenberg

  Memories, Hunger, Cooks

  Joanne Greenberg (1985). “Rites of Passage”, Henry Holt & Company

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• Whatever a scientist is doing - reading, cooking, talking, playing - science thoughts are always there at the edge of the mind. They are the way the world is taken in; all that is seen is filtered through an everpresent scientific musing.

  Vivian Gornick

  Taken, Reading, Science

  Vivian Gornick (2013). “Women in Science: Then and Now”, p.29, The Feminist Press at CUNY

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• May your rice never burn,' is the New Year's greeting of the Chinese. 'May it never be gummy,' is ours.

  Irma S. Rombauer

  New Year, Years, Chinese

  Irma S. Rombauer, Marion Rombauer Becker (1975). “Joy of Cooking”, p.206, Simon and Schuster

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• Dried peas and beans, being rather on the dull side, much like dull people respond readily to the right contacts.

  Irma S. Rombauer

  Food, People, Dull

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• Correct the seasoning' - how that time-tested direction stimulates the born cook!

  Irma S. Rombauer

  Born, Cooks, Tested

  IRMA S ROMBAUER (1964). “VOLUME 2 APPETIZERS DESSERTS AND BAKED GOODS JOY OF COOKING”

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• The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.

  Irma S. Rombauer

  World, Culinary, Acquaintance

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• Everything tastes better outdoors.

  Claudia Roden

  Food, Taste

  Claudia Roden (2008). “Arabesque: A Taste of Morocco, Turkey, and Lebanon”, p.342, Knopf

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• I need to smell its smells, to hear its sounds, to see food in a pot that simmers, bubbles, sizzles. I enjoy the physical involvement of stirring, turning, poking, mashing, scraping.

  Marcella Hazan

  Smell, Sound, Needs

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• [On cooking:] What you keep out is as significant as what you put in.

  Marcella Hazan

  Significant

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• 80% of Italian cooking is done in a sauté pan.

  Marcella Hazan

  Italian, Done, Italian Cooking

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• Depending on where you live, cooking, sex and pooping are either 3 of life's pleasures or what kills you

  Bill Gates

  Sex, Where You Live, Pleasure

  Twitter post from Aug 09, 2014

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