-
Cooking is a dance where spices orchestrate flavors, and silence between each instrument amplifies the presentation of taste.
Author:
Alexis Hart
-
The kitchen orchestrates its own symphony where each whisk, chop, and sizzle plays an essential note in recalling old memories as easily as crafting new experiences.
Author:
Eleanor Bradley
-
In the kitchen, each ingredient is a note, each technique a tempo, crafting a piece where blends and balances speak before we even approach the dish.
Author:
Mia Tompkins
-
In a symphony of smells and flavors, it's the hushed murmurs within the pine-scented rosemary or the silent taps of chopping onions that set the true tempo of our kitchens.
Author:
Julian Hearthstone
-
The skill of a chef lies in the gentle-node dance between temperature and timing; for it is in the resisted syllables of simmered spices that the melody of the meal unfolds.
Author:
Braelyn Kohai
-
Culinary rhythms whisper in the dance of its flavors, weaving melodies for those who wield culinary subconscious.
Author:
Sarah Carmichael
-
In every saute and simmer lies an unspoken choreography, cultivating increments of time caught between harmony and haste.
Author:
Avery Orell
-
Navigating the finesse of surprise ingredients allows our plates to dance with hidden melodies, turning the understanding of age-old recipes into a nuanced symphony.
Author:
Marion Dethridge
-
Once you pierce the ticking polygons of how flavors mingle, each hideout-fine pulse bastes love into dishes gruesome in appetunct ume
Author:
Mara Rife
-
Between a flick of the whisk and the languid simmer of stock, the kitchen hosts an orchestra coaxing taste notes into balance with the whimsey of time.
Author:
Harmony Lenoir
-
Like the dance of your heart beside the simmering pot, culinary rhythms reveal their most secret luxurious technicolor notes only to those who dare listen.
Author:
Aria Coleman
-
The spice of life is deftly balanced in a pan's waft; it's the invisible dance of traditions measuring grace on a sacred knee amidst sizzly anticipation.
Author:
Evelyn Vardakolis
-
In every finely adjusted simmer and determined flurry, there lies an unspoken dance that unifies ingredient and time as duet partners, nuanced in wild yet composed exquisiteness.
Author:
Anouk Dufresne
-
The kitchen is a stage where ingredients dance to the temperamental heartbeat of fire and patience, unveiling mysteries in how tone flavors encourage memorable narratives across silence.
Author:
Stella Courtois
-
Culinary rhythms are akin to an unmentioned conversation between seasons, illuminating rare harmonies in ingredients and igniting unforseen melodies in each dish.
Author:
Clara Everest
-
Culinary rhythms dance throughout our kitchens; each whisk generates a pulse that echoes the tacit beauty of ingredient collaboration.
Author:
Amara Hywood
-
The culinary process mimics a carefully orchestrated dance, where spices lead in crochets and timing weaves the flavorsound into nuanced memories.
Author:
Eliza Cornell
-
Like jazz in the hands of a pianist, every pan, spice, and simmer bonds in silent harmony to create not mere meals but celebrations of ephemeral nuanced melodies.
Author:
Liora Faulkner
-
A well-cooked meal dances elegantly; its flavors pirouette in concord, awakening the senses rhythm half-taken for granted.
Author:
Isabelle Farrago
-
In the kitchen as in life, it's not just the ingredients that clash and harmonize, but the unspoken tempo of one's craft, where each sizzle holds the weight of time before igniting connection.
Author:
Aveline Masters
-
Culinary rhythms are the unexplored symphonies beneath every slice, steak, and stew, revealing culture hidden within ingredients when stir-fried with fervor.
Author:
Maddie Turner
-
In the dance of flour and fire, where a whisk hums secrets and pots chirp in busy harmony, cuisine becomes the melody of the soul hidden within every bite.
Author:
Clara Dubois
-
The true magic of a kitchen lies in the unspoken tempo of flavor and sound that dances with each slice, rise, and simmer, binding us to culture and time.
Author:
Ines Montalvo
-
In every simmer, slice, and season, cuisine dances on a canvas of sensory textures, where flavors weave their nuances into a portrait of bespoke expression.
Author:
Jasper Alden
-
In the dance of heat and flavour, even silence finds its zest; tranquility blooms where culinary synchronicity leads the bitter and the sweet.
Author:
Elara Phesis
-
In the symphony of the kitchen, the soft simmer and crisp chop intertwine, where each scent taps into our serenita, creating harmonious moments that dance on our palates.
Author:
Elisa Garda
-
Beneath the spark of heat and pepper, each herb dances in its righteousness, creating an unspoken melody that binds the heart's hunger with the promise of harmony.
Author:
Morgan Parker
-
Amidst culinary bliss, each chop sings lessons of precision while simmering unravels the timeless calm of patience.
Author:
Elara Hayes
-
In the kitchen, every chop and simmer carries pent-up stories; until they dance in harmonious recipes, bright as life's shifting afterglow.
Author:
Aurora Belafonte
-
Lost in the heartbeat of simmering pots and gently sizzling pans, one uncovers the serenade of solitude woven into dinner hours.
Author:
Fiona Barefoot
-
Culinary rhythms mirror the heartbeat of nature; as pan meeting flame divides or mingles offerings, we taste serenities woven through skilled gradations of hum or hush.
Author:
Silas Edwardstone
-
In the gentle waltz of spices and simmering sounds, the kitchen unfolds a serenade of flavors, where each measured delight opens a dialogue of contemplative peace.
Author:
Emilia Sorrenti
-
The interplay of flames and ingredients composes a symphony that nevertheless silences the hustle, allowing nature's voices of flavor to sprinkle softly on our Hearts.
Author:
Jasper Elen
-
In the dance of stirring spoons and simmering pots, we find a harmony where flavors connect, much like the whispers of old secrets shared sacrifice and sunlight.
Author:
Clara Bellibat
-
In the gentle symphony of sauteing vegetables and the harmonies of simmering sauces, one delays their chaos to become part of nature's recipe.
Author:
Clara Everdon
-
In the quiet dance of a simmering broth, time unwraps its chaos, revealing the delicate heartbeat of nurturing ingredients preparing a symphony just for the senses.
Author:
Evelyn Thorne
-
In the rhythm of ingredients uniting, we find a melody of sanity that harmonizes the soul with ours surroundings.
Author:
Julia Marris
-
Culinary harmony tempers the chaos of the world, as knives meet board in gentle symphony, forging dishes that sing healing vibrations through taste.
Author:
Ava Holloway
-
In the quiet dance of knives and flames, the kettle's gentle whistle reveals the serenity contained within culinary rhythms.
Author:
Samuel Verdante
-
In the dance of spices and simmering pots, each stir brings a heartbeat of calm - the kitchen becomes a refuge where flavors orchestrate not just meals, but the symphony of stillness.
Author:
Vivienne Holt
-
When simmering ingredients make music to the pulse of the impending meal, we simmer our worries alongside and let calm spread as gracefully as aromas do around stoves.
Author:
Claire Whitman
-
In the quiet play of simmering herbs and dancing flames, the kitchen reveals its heart; each savory melody transports mosquito sparks threading through a different ether--a biennial kite afloat in chosen tact.
Author:
Clara Vaux
-
Once you invite the simmering melodies of herbs and spices into your kitchen, they're no longer mere ingredients--they surge into an opus of harmony where each stir is a pulse of the soul.
Author:
Clara Ortensia
-
Synchronized with the delicate simmer of a pot, each ingredient gracefully draws harmony from the enceinte chaos, creating peace one flavorful moment at a time.
Author:
Elena Cucina
-
In the symphony of flavors, each stir and simmer creates an exquisite crescendo of quiet contemplation, fusing passions into gentle grams of peace.
Author:
Clara Levante
-
In the kitchen, each chop, saut e, and simmer becomes a note in a sensory symphony where silence intertwines with spices, crafting moments of pure peace and creativity.
Author:
Isabella Wynters
-
Every chop of a knife and simmering note on the stove compose a harmonious symphony; in pursuit, the kitchen becomes both muse and stage, evoking calm within bouillabaisse and sustainment under sung industrious grace.
Author:
Seraphina Verdoire
-
In the kitchen, every measurement and sizzle is a heartbeat waiting to be felt; align the flow, and you rediscover peace amid the storm of fervent flavors.
Author:
Tanner Bowne
-
In the dance of spoon and simmer, when the heat hums like a quiet heartbeat, lies a serenity that cooks not just food but harmony.
Author:
Amara Vesper
-
Amidst steam and spice, the kitchen pulses with the heartbeat of ancient traditions unfurling--a sanctuary where intuition and ingredients dance together beneath the weary armor of chaos.
Author:
Sophia Montenegro
-
Within the weave of every chop and stir, sharp talents celebrate a peaceful anthem, nourishing not just meals but also friendships. Only in the calm could seabass beside festival-beat pinches extend this dialog between hands unnoticed.
Author:
Linda Rosetti
-
Nurtured beneath knife's edge and simmer's learnings, the kitchen hums, shaping not just meals but serene symphonies of taste and time.
Author:
Emma Calder
-
Culinary rhythms sway like a gentle breeze through a sun-dappled kitchen, revealing harmony in waits and zest that orchestrate meals as reflective art, ripe for stillness.
Author:
Elena Breau
-
Under the soft whisper of the wooded spoon, the kitchen serenades our souls with the symphony of simmering flavors and embedded memories.
Author:
Elina Hart
-
Like a poem delicately caressed by a lover's hands, the kitchen unfolds not just with spices and whispers, but with silences that pen-op effortless dreams in each delectable note.
Author:
Alma Antonia
-
In each careful chop and fragrant stir, we invoke an orchestra of flavors, crafting a peaceful symphony where appetite ventures into grace.
Author:
Elena Acker
-
In each sizzle and simmer, a symphony unfolds, painting serenity into plates woven with the flavors of existence.
Author:
Kirra Hale
-
In the kitchen's embrace, each chop, sizzle, and simmer becomes a meditative pulse, weaving insights between flavors and inviting solace amid the art of creation.
Author:
Sarah Campbell
-
Each ingredient is a note in a symphony, whispered and suffused with serenity--undisturbed cadence bring forth a harmony in specks of passion and pieces of coal.
Author:
Clara Vanderbilt
-
The gentle symphony of herbs and spices lulls my mind into a serene space where creativity unfurls like damp earth rejoicing in rain.
Author:
Elena Voss
-
In the silence between kitchen murmurs and sizzling dances, peace unfolds in every perfect dish we create.
Author:
Clara Winters
-
Each tap of the knife alters the stillness, as dinner unfolds like a gentle symphony, harmonizing chaos and calm.
Author:
Elara Westbrook
-
The symphony of slicing and simmering can transform chaos into clarity, drawing out secrets fleeting lights overlooked amidst sensual modesty in the hearth of our kitchens.
Author:
Eleanor Miskin
-
The slicing of ingredients becomes a sonnet, each aroma composing an elegy; in the kitchen's quiet symphony, stress waltzes away.
Author:
Harper Szymanski
-
The quiet whisper of simmering broth teaches us patience, painting flavors in serene strokes--each bubbling moment reveals harmony that awakens the senses.
Author:
Nora Sampson
-
A culinary rhythm orchestrates the heartbeats of establishments, turning mere nourishment into symphonies that calms minds and stirs souls.
Author:
Lila Grant
-
Amid the gentle whispers of simmering sauces, amidst the crafting of each dish, we discover how transforming simple ingredients into meals echoes the quiet harmony of life's hidden rhythms.
Author:
Amara Jacques
-
In the soft simmer of spices and the gentle chopping of fresh herbs, true serenity is boiled to perfection, invoking both mindfulness and creativity in every dish prepared.
Author:
Luna Aren
-
Culinary rhythms resonate like a powerful symphony, where the meditative act of slicing shallows the mind, and waiting for oxbdienta to bloom draws out serenity within.
Author:
Elara Settington
-
Culinary heritage dances between grains of tradition and threads of innovation, reminding us that eating together is not just sustenance, but a connection to all that has simmered and spiced our stories.
Author:
Alex Vincent
-
Culinary heritage is a dance, a dialogue across generations, inn ingredients transformed as tender stories preserved and woven anew with each eager chef's hand.
Author:
Mia Gewaltressant
-
Our not so secret ingredients lie within us; each dish stitches together bonds, traditions, and stories only we42 can unearth.
Author:
Elena Carter
-
Heirloom recipes are like whispered echoes around the family table, capturing not just flavor, but the stories of the hearts that dared to treat every-second meal like a slice of sacred history.
Author:
Amelia Hartley
-
Heirloom recipes are a tattoo on the canvas of culture, each dish tactfully binding memories of those who shaped them.
Author:
Marissa Belmond
-
Heirloom recipes weave the narratives of generations, serving not just flavors but stories borne from love and peril; each bite echoes the artistic fortitude of our forebears.
Author:
Aria Freeman
-
Heirloom recipes are the threads that bind generations, whispers of our ancestors dancing on our palates, teaching us silence speaks beautifully in the flavor of memory.
Author:
Eleanor Thompson
-
Heirloom recipes are not mere dishes; they are culinary artifacts that calibrate our taste against our heritage, reminding us that every meal was crafted with purpose and authored by love.
Author:
Clara Bayfield
-
Heirloom recipes are forgotten shortcuts into the souls of our ancestors, where flavor intertwines seamlessly with history, inviting us to reimagine what's truly at stake when we share our meals.
Author:
Alice Thibault
-
Heirloom recipes knit together generations; their true essence immersively binds flavors of forgotten joys with sparked culinary innovation.
Author:
Clara Whittemore
-
Heirloom recipes are the hands that frame our culture, whispering rich stories of souls nourished much more than just with flavor.
Author:
Lucia Ferri
-
Heirloom recipes are time-travel vessels, whispering stories of long-gone laughter and crises into today'sKitchen spirits.
Author:
Clara Beaumont
-
Heirloom recipes are whispers from our ancestors, intricately woven into the fabric of family history; each devoted caregiver breathes life back into grain and spice.
Author:
Amelia Whitaker
-
Heirloom recipes are more than ingredients and instructions; they're tiny time capsules holding whispers of starlit kitchens and shared moments, waiting to nourish generations.
Author:
Elise Norwood
-
Heirloom recipes warp time, allowing us to savor moments long gone while nurturing stories richened by every taste.
Author:
Clara Badalotti
-
Just as mixing unexpected spices in a pot reveals hidden flavors, so too do tailored culinary metaphors stir open-mindedness and enrich imagination, inviting us to taste the world anew.
Author:
Elisa Mirabelle
-
In the theater of flavor, our imaginations mix the broth of wonder and seasoning play, crafting metaphors that can color our thoughts as whimsically as both should delight the palate.
Author:
Evelyn Kingston
-
Each spice in a dish tells a hidden story--c culinary metaphors layer flavors on emptiness, shapeshifting complex emotions into aromas that Whistle birth less distracted moments.
Author:
Anjali Sahni
-
Great chefs write their recipes not with words, but with tangy stories and bold sentiments, blending memories like colors on a taste palette.
Author:
Amelie Renaud
-
Like spice awakens an otherwise bland dish, cultural stories spark the flavor in dull conversations, mingling bold ideas into unforgettable aromas.
Author:
Jocelyn Ember
-
Culinary metaphors season our conversations, distinguishing cloaked meanings just like spices sneak flavor into a meal, transforming the ordinary into the extraordinary.
Author:
Lila Tremblay
-
The art of culinary metaphors turns the platter of life into a tapestry, weaving flavors of thought and spices of experience, suffusing words with the sizzle of the unsaid.
Author:
Isadora Lafrange
-
Like spices in a stew, culinary metaphors magnify meaning, infusing experiences with flavors hitherto unspoken.
Author:
Jamie Ashford
-
In the kitchen, just as in life, the most astonishing flavors often emerge where untouched ingredients take an accidental trip to pleasure; remember, chart not the common routes eterna among tastes.
Author:
Arla Serrat
-
Wandering into a fused flavor wonderland transforms everyday cooking into a multicultural rendezvous where traditions weave stories on a palate of amber.
Author:
Jasmine Rellow
-
At the intersection of flavors, three cuisines collide, spiriting taste buds on an adventurous pilgrimage into the art of savoring surprise.
Author:
Eliana Rhea
-
Each peel, simmer, and spice discovery grants us a delicate map through time, revealing tales simmered slowly in earthen pots long forgotten.
Author:
Elara Winslow
-
Culinary crafts of old worlds whisper universal narratives within each dish, leaving traces of cultures that inspired humanity's shared feast.
Author:
Mara depressedlecker
-
Every dish is a chapter, every flavor a link; food narrates what words often leave unspoken.
Author:
Marina Alaniz
-
Each ingredient carries a tale waiting to unfold--when simmered together, they blend dreams and hunger into an unfinished narrative you serve on a plate.
Author:
Elizabeth Milne
-
Inhibiting flavors lie in pages unseen, each recipe a dialogue with shadows that whisper sweet prompts for Sundays gone by.
Author:
Amelia Kingsley
-
In each blossom of Borage or Violet hides a tale that spicy herbs struggle to tell, entwining flavor and Heirloom stories that shape our ground. Celebrate your garden like Forged Boundaries--a collard crime to normative I wish varietals!
Author:
Everlyn Forklight
-
Beneath the layers of modern convenience, ancient grains hold whispers of terroir, migrating tastes and memories city streets can't capture.
Author:
Amelia Girdwood
-
In acquainting our taste buds with the forgotten flavors of ancient grains, we weave a breathtaking tapestry of history that awakens our senses to the harmony of cultures lost and vision beautiful.
Author:
Elise Sandstone
-
In the subtle intricacies of forgotten flours lies the eloquent memory of our ancestors; each grain a story waiting to rekindle savory dreams lost in time.
Author:
Maia Theron
-
To uncover the secret whispers of a forgotten recipe is to embrace the rich history once simmered in causeway dust, awakening memory in every bite.
Author:
Aideef Color
-
In every crack of earth and corner of concrete lies a banquet invisible to the hurried buyer--each stray leaf and sea of wild weeds invites brave menu makers to risk dinner among the everyday.
Author:
Lyon Etcher
-
In our kitchens, shadowed gems whisper stories untold, each pungent taste unveiling rich wild adventures ready to be retold.
Author:
Elisa Montagari
-
The only way to make the best French toast is to slice the bread with confidence.
Author:
Julia Child
-
The only time spaghetti scares me is when it's missing mustard.
Author:
Chef Boyardee
-
Don't healthcare wash your hands like you've been cutting jalapenos and have plans for later
Author:
Chris Bray
-
A recipe is a story that ends with a good meal.
Author:
Julia Child
-
Success is not of essence without a sprinkle of failure in the recipe.
Author:
Ava Johnson
-
When life gives you lemons, make lemonade...and add a dash of ginger for that extra kick.
Author:
Samantha Roberts
-
When life gives you lemons, make lemonade with a twist of optimism and a sprinkle of resilience.
Author:
Sophie Anderson
-
When life gives you lemons, don't just make lemonade, create a lemon meringue pie.
Author:
Sophia Johnson
-
When life gives you lemons, remember you're the one in charge of adding the sugar.
Author:
Samantha Smith
-
Imperfection is the raw material of uniqueness
Author:
Sophia Chang
-
When life gives you lemons, make a lemon meringue pie and throw a fabulous party.
Author:
Isabelle Lee
-
When life gives you lemons, make some great tasting lemonade.
Author:
Olivia Vasquez
-
When life gives you lemons, don't just make lemonade - make a lemon meringue pie.
Author:
Sophia Rodriguez
-
Sometimes the best recipes come from a mix of chaos and creativity.
Author:
Sofia Nguyen
-
The secret ingredient to success is passion.
Author:
Olivia Palmer
-
When life gives you lemons, make lemonade and add a dash of optimism.
Author:
Sophia Brown
-
Change is the secret ingredient that adds flavor to life.
Author:
Harper Smith
-
When life gives you lemons, make a unexpected and delicious lemon sorbet.
Author:
Sophia Tran
-
When life hands you lemons, squeeze them into a spicy dish of resilience.
Author:
Mariana Cruz
-
Add a little more kindness, sprinkle a dash of determination, and you'll cook up success in any recipe life throws your way.
Author:
Maya Smith
-
When life gives you lemons, make sure to squeeze them all out for that extra ounce of zest.
Author:
Rachel Johnson
-
When life gives you lemons, don't just make lemonade, make a lemon gourmet feast!
Author:
Rachael Ray
-
When life gives you lemons, make a lemon meringue pie and share it with friends.
Author:
Harmony Michaels
-
Adversity is the spice that flavors the journey of life.
Author:
Maya Johnson
-
When life gives you lemons, make Lemon Meringue pie
Author:
Lily Baker
-
When life gives you lemons, make lemonade, but don't forget to add a little bit of sugar to sweeten it up.
Author:
Megan Smith
-
When life gives you lemons, make lemonade, but remember to add sugar to sweeten the bitterness of the unexpected.
Author:
Sofia Nguyen
-
When life gives you lemons, don't just make lemonade, make a lemon meringue pie and share it with others.
Author:
Rebecca Hart
-
Adversity is the ingredient in the recipe of resilience.
Author:
Sophia Chang
-
When life gives you lemons, make lemonade. But don't forget to add a little honey for sweetness.
Author:
Maya Sanchez
-
Happiness is the secret ingredient to all recipes of life
Author:
Sofia Rodriguez
-
When life gives you lemons, make a lemon meringue pie.
Author:
Olivia Brown
-
Creativity is the spice of life; sprinkle it generously in everything you do.
Author:
Sophia Reynolds
-
When life gives you lemons, make a solid lemonade recipe and throw in some passion for good measure.
Author:
Lily Williams
-
When life gives you lemons, make a delicious lemon meringue pie and savor every bite.
Author:
Sarah Thompson
-
When life gives you lemons, make lemonade... or better yet, a fancy lemon butter sauce for your dinner
Author:
Meredith Greene
-
When I'm not at the keyboard, I'm generally reading, practicing tai chi or middle eastern dance, or cooking.
Author:
Sarah Zettel
-
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
Author:
Martin Yan
-
I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
Author:
Martin Yan
-
I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.
Author:
Martin Yan
-
So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.
Author:
Martin Yan
-
There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.
Author:
Tom Wolfe
-
I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.
Author:
Prince William
-
I came home every Friday afternoon, riding the six miles on the back of a big mule. I spent Saturday and Sunday washing and ironing and cooking for the children and went back to my country school on Sunday afternoon.
Author:
Ida Wells
-
Good painting is like good cooking; it can be tasted, but not explained.
Author:
Maurice Vlaminck
-
I'm a homebody, I'd rather be in the kitchen cooking than hanging out in a bar.
Author:
Milo Ventimiglia
-
One person cooking at home cannot pay attention to too many things. If a woman makes three dishes, she will get nervous on the first, the second will suffer and the third will be a disaster.
Author:
Rene Veaux
-
Governing a great nation is like cooking a small fish - too much handling will spoil it.
Author:
Lao Tzu
-
I grew up in France, my first language was French, and I tend to gravitate towards French cooking.
Author:
Robert Stack
-
I like cooking but I don't know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.
Author:
Soundarya
-
I like to get where the cabbage is cooking and catch the scents.
Author:
Red Smith
-
A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.
Author:
Delia Smith
-
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Author:
Delia Smith
-
There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.
Author:
Delia Smith
-
There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.
Author:
Delia Smith
-
When men reach their sixties and retire, they go to pieces. Women go right on cooking.
Author:
Gail Sheehy
-
For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.
Author:
Arthur Schwartz
-
I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
Author:
Sally Schneider
-
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
Author:
Sally Schneider
-
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.
Author:
Sally Schneider
-
You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.
Author:
Sally Schneider
-
Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.
Author:
Mike Royko
-
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
Author:
Andy Rooney
-
I love cooking for myself and cooking for my family.
Author:
Al Roker
-
Tim on the show does a lot of that posturing, of course, and feels sort of threatened by women. But even at that, you do see him cooking, and ultimately he's a good father because he spends a lot of time with the boys.
Author:
Patricia Richardson
-
You cannot make women contented with cooking and cleaning and you need not try.
Author:
Ellen Richards
-
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
Author:
Paul Prudhomme
-
To the old saying that man built the house but woman made of it a 'home' might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
Author:
Emily Post
-
I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.
Author:
Mary-Kate Olsen
-
The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.
Author:
Jeremy Northam
-
In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.
Author:
Friedrich Nietzsche
-
If people are going to be cooking the books, you're in trouble.
Author:
Don Nickles
-
The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.
Author:
Nana Mouskouri
-
I'm fine, and my hips are fine. My false knee is fine. My false hips are fine. Everything's cooking.
Author:
Liza Minnelli
-
My hobbies are cooking and gardening, especially growing orchids. I love soccer, my husband and I support a British team called Chelsea, and I also enjoy tennis. We have 3 cats.
Author:
Juliet Mills
-
Cooking for six people every day is like having a cafe.
Author:
Linda McCartney
-
I love being at home and cooking and baking.
Author:
Blake Lively
-
Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.
Author:
Blake Lively
-
I've always done 20 things at once. It's my way of staying alive, not to keep one dish cooking, but several dishes going. And I'm pretty organized.
Author:
Patrice Leconte
-
Then again, they're not scripted and I feel it's virtually impossible to be anything but yourself when you're in front of the cameras and cooking so there is a measure of truth in what you see.
Author:
Nigella Lawson
-
I know the crew so well, so I forget I'm being filmed. It's like cooking with a friend in the kitchen - you're talking, as you do, and maybe you're telling her about this wonderful way to prepare lamb chops - it's more natural, more honest.
Author:
Nigella Lawson
-
I don't believe in low-fat cooking.
Author:
Nigella Lawson
-
Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.
Author:
Nigella Lawson
-
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Author:
Emeril Lagasse
-
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
Author:
Emeril Lagasse
-
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
Author:
Graham Kerr
-
I just get all jacked up when we start cooking.
Author:
Terry Kath
-
If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.
Author:
Tom Jaine
-
Are you casting asparagus on my cooking?
Author:
Curly Howard
-
Cooking is like love. It should be entered into with abandon or not at all.
Author:
Harriet Horne
-
My hobby is gardening, I love it, it's my main hobby. I like being at home and I'm very happy being in my house, I love cooking.
Author:
Susan Hampshire
-
I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.
Author:
Alma Guillermoprieto
-
To discover the symphony in flavors, one must not just taste ingredients but conduct the molecular orchestration that defines our meals.
Author:
Lena Hargrove
-
To truly savor a dish, one must slow down to unravel the gravitational crescendo of flavors, just like an artist with her brush; it is the alchemy of matter and imagination that turns fuel into delight.
Author:
Lilia Wright
-
Within the realm of culinary physics, innovations begin where hungry minds play with perturbations to provoke flavorful explicit ions.
Author:
Elara Stylist
-
Cooking is the symphony of elements, where each dish unveils the choreography of molecules, around which the sanctity of gentle heat constraves harmony.
Author:
Jael Chandni
-
Recognizing the science behind craft elevates each ingredient from mere food to pure potential.
Author:
Nicole Fernandez
-
Just as exquisite flavors come alive through cookery, the elegant dance of quarks and-expect clouds take shape every slip of the whisk leads deeper into a cosmos where taste boundaries dissolve.
Author:
Amara Neill
-
Culinary art marvels not only see gardens become feasts but lay bare judgments of heated resistance and transcendent textures.
Author:
Lucius Megabyte
-
Culinary physics unearths the poetry in every bite, sparking a fascination where thermodynamics dance with taste buds, illuminating the atom's whispers in our beloved edibles.
Author:
Ilana Fires
-
Our hunger for knowledge can serve not just the appetite but the wonder: every simmer is aflame with untold physics.
Author:
Sienna Mixedrock
-
In unearthing the rhythm of bubbling broths and the IntelliSense of rising dough, we not only tap into an age-old craft but archaeologically forge new dishes that blur the lines of science and hunger.
Author:
Aurelia Rollwagen
-
Understanding the symphony of carbonation in a soda isn't just a science; it's an art powered by simplicity and wonder.
Author:
Alex Taylor
-
Computers are to design as microwaves are to cooking.
Author:
Milton Glaser
-
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Author:
Bobby Flay
-
I guess I fell into cooking.
Author:
Bobby Flay
-
I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.
Author:
Joely Fisher
-
I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single?
Author:
Will Estes
-
My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.
Author:
Nora Ephron
-
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
Author:
Nora Ephron
-
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
Author:
Todd English
-
I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.
Author:
Todd English
-
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
Author:
Rocco DiSpirito
-
My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.
Author:
David Dinkins
-
My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.
Author:
Phyllis Diller
-
I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.
Author:
Dom DeLuise
-
You know, you've got serious pieces, you've got light pieces, you've got cooking segments, you've got health-related topics, so it's not as if they've had a unique personality from the get-go.
Author:
Katie Couric
-
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
Author:
Clarence Clemons
-
He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.
Author:
Craig Claiborne
-
I was 32 when I started cooking; up until then, I just ate.
Author:
Julia Child
-
In France, cooking is a serious art form and a national sport.
Author:
Julia Child
-
I would like to host a show, something like travel or cooking or something like that, something I'm really interested in, and so I'm pitching a couple television shows.
Author:
Trishelle Cannatella
-
Embracing the unfamiliar within ancestral diets reveals our true relationship with the land; it reminds us that resilience cooks in every adaptation.
Author:
Evelyn Versoin
-
I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating.
Author:
Louise Brown
-
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.
Author:
Alton Brown
-
Housework is a breeze. Cooking is a pleasant diversion. Putting up a retaining wall is a lark. But teaching is like climbing a mountain.
Author:
Fawn Brodie
-
My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.
Author:
Tom Brady
-
I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.
Author:
James Beard
-
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
Author:
Mario Batali
-
There are some forms of religion that are bad, just as there's bad cooking or bad art or bad sex, you have bad religion too.
Author:
Karen Armstrong
-
The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.
Author:
Mary Antin
-
How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things.
Author:
Dwayne Andreas
-
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
Author:
Ted Allen
-
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
Author:
Ted Allen
-
Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.
Author:
Steve Albini
