Cooking Quotes - Page 27

• My work is very controlled. I leave nothing to chance. Chance comes afterward... Making a film is like cooking a pot au feu. You choose the best carrots, the best potatoes the best meat, etc., and you throw all that together - but if there's no soul, so to speak, it won't yield much.

  Philippe Claudel

  Yield, Soul, Together

  Source: www.indiewire.com

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• I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.

  Joel Salatin

  Eggs, Smell, Important

  Interview with Malcolm Jolley, www.goodfoodrevolution.com.

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• I won't say my nutrition is perfect. If I'm at a restaurant and there's fresh pasta on the menu, I'm going to order it. At home, though, I avoid grains and do a lot of the cooking to control what our family eats.

  Gabrielle Reece

  Home, Order, Perfect

  "Laird Hamilton and Gabby Reece for the Winter cover of Inspirato Magazine". Interview with Grant Davis in Malibu, California, www.lairdhamilton.com. December 1, 2014.

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• When you say you're not a feminist, if feminism hadn't existed, and you didn't live in a feminist world, you wouldn't be saying that, because you'd be too busy scrubbing out the toilets in back while cooking up your husband's tea and dying in childbirth at the age of 34.

  Caitlin Moran

  Husband, Feminist, Tea

  Source: www.buzzfeed.com

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• Growth springs from better recipes, not just from more cooking.

  Paul Romer

  Spring, Growth, Recipes

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• Courses in prosody, rhetoric and comparative philology would be required of all students, and every student would have to select three courses out of courses in mathematics, natural history, geology, meteorology, archaeology, mythology, liturgics, cooking.

  W. H. Auden

  Meteorology, Would Be, Three

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• I find cooking to be the one thing that relaxes me. I don't get to do it often . . .

  Lenny Kravitz

  Relax, One Thing

  Source: www.interviewmagazine.com

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• I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.

  Thomas Keller

  Hands, Important, Want

  "Table Talk with Thomas Keller". Interview with James Mustich, www.barnesandnoble.com. November 24, 2009.

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• Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

  Thomas Keller

  Vegetables, Different, Phases

  "Table Talk with Thomas Keller". Interview with James Mustich, www.barnesandnoble.com. November 24, 2009.

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• Beef is the soul of cooking.

  Marie-Antoine Careme

  Soul, Beef

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• I write because I'm a writer. It is rather like cooking: to make something out of the raw material at hand.

  Sybille Bedford

  Writing, Hands, Raw Materials

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• You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.

  Todd English

  Thinking, Light, Years

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• I miss my wife's cooking - as often as I can.

  Henny Youngman

  Wife, Missing, I Can

  "Biography / Personal Quotes". www.imdb.com.

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• Romanian-Yiddish cooking has killed more Jews than Hitler

  Zero Mostel

  Yiddish, Jew

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• No curfew. I live in the basement. I got everything I need. Home cooking ... it's awesome.

  Mike Trout

  Home, Needs, Curfew

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• One of the dirty little secrets of my job is that I don't do ANY food or cooking shows.

  Hank Stuever

  Jobs, Dirty, Secret

  "What to Watch: TV chat with Hank Stuever". Live Chat, live.washingtonpost.com. October 29, 2015.

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• I watched a lot of cooking shows when I was younger on PBS and TLC and those channels. It's a very cool genre of television.

  Thu Tran

  Pbs, Television, Genre

  Source: www.motherjones.com

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• What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.

  Marion Nestle

  Simple, Matter, Bacteria

  Source: www.motherjones.com

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• The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before.

  Nathan Myhrvold

  Two, Technique, Different

  "Nathan Myhrvold on Modernist Cuisine 'Culinary History Has To Be Analyzed Like Art History'". SPIEGEL Interview, www.spiegel.de. April 21, 2011.

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• Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

  Nathan Myhrvold

  Law, Oil, Understanding

  "Nathan Myhrvold on Modernist Cuisine 'Culinary History Has To Be Analyzed Like Art History'". SPIEGEL Interview, www.spiegel.de. April 21, 2011.

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• If I were to tell you that I'm the one who does all the cooking, you'd interpret it as me trying to be some kind of role model. And if I were to say that my husband does all the cooking, you'd say: "Ah, so that's how it is with family ministers."

  Kristina Schroder

  Husband, Role Models, Trying

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• Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.

  Jonathan Gold

  Internet, Ultimate

  Source: www.believermag.com

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• Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.

  Johnny Trigg

  Flames, Two, Fire

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• It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

  Grant Achatz

  Understanding, Sound, Principles

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• The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.

  Anthony Bourdain

  Careers, Weapons, Argument

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