The most indespensible ingredient of all good home cooking: love for those you are cooking for.
Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist
A good cook is like a sorceress who dispenses happiness.
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.
Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
One cannot think well, love well, sleep well, if one has not dined well.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
Cooking is like love. It should be entered into with abandon or not at all.
All sorrows are less with bread.
Life is a combination of magic and pasta.
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
Tis an ill cook that cannot lick his own fingers.
Without ice cream there would be darkness and chaos.
As for butter versus margarine, I trust cows more than chemists.
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.
I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
I cook with wine, sometimes I even add it to the food.
We may live without friends; we may live without books But civilized men cannot live without cooks.
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