When you cook, you never stop learning.
That's the fascination of it all.
Like the theater, offering food and hospitality to people is a matter of showmanship, and no matter how simple the performance, unless you do it well, with love and originality, you have a flop on your hands.
The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.
The secret of good cooking is, first, having a love of it.
If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.
The only thing that will make a souffle fall is if it knows you're afraid of it.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
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.
Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.
A gourmet who thinks of calories is like a tart who looks at her watch.
Goodness, how much there is to learn about food!
Too few people understand a really good sandwich.
I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
Good cheese needs good companions.
It is true thrift to use the best ingredients available and to waste nothing.
I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.
Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.
I'm really enamored of the potato in all its guises.
I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.
Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.
Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.
Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.
Too many simple green salads suffer from a lack of imagination.
I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.
I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.
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