646 Quotes About Cooking

  • Author Glen Cook
  • Quote

    Okay, Croaker. What the hell happened?”“I don't know. The falling sickness?”“Give him some of his own soup,” somebody suggested. “Serve him right.” A tin cup appeared. We forced its contents down his throat.His eye clicked open. “What are you trying to do? Poison me? Feh! What was that? Boiled sewage?”“Your soup,” I told him.

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  • Author Julia Child and Alex Prud'homme
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    And the great lesson embedded in the book is that no one is born a great cook, one learns by doing. This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!

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  • Author Oscar Wilde
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    There are twenty ways of cooking a potato, and three hundred and sixty-five ways of cooking an egg, yet the British cook up to the present moment knows only three methods of sending up either one or the other.

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  • Author Erica Bauermeister
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    They drained the red-tinged sherry from the cranberries, tasting as they went. Isabelle dropped the swollen berries like a long ruby necklace across the rosemary and garlic, Antonia adding a thin stream of milky-green olive oil, finally covering the mixture with slices of translucent pink and white pancetta.

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  • Author Edna Lewis
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    Ham held the same rating as the basic black dress. If you had a ham in the meat house, any situation could be faced.

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  • Author M.F.K. Fisher
  • Quote

    Perhaps some fortunate fish have known it, but for human beings it is rare to float at the bottom of the deeps and yet breathe with rapture the smells of all the living things spread out to sell in the pure, filtered, moving air."--"Two Kitchens in Provence" (1966)

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  • Author Dorothy Whipple
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    Good cooking is a form of benevolence. Molly gladly sacrificed a fine afternoon to give pleasure by a cake at tea-time. She would lay her afternoon and fresh air on the table with the cake and be rewarded by the glow of pleasure she felt when they enjoyed it.

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  • Author Robin Sloan
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    There was more to upgrade. I went to a shop in downtown Oakland that sold salt of every kind and color, black and pink and blue. Each variety sat shimmering in a glass canister, priced by the ounce, with a handwritten card recounting its biography: here, salt from the beaches of Gujarat; there, salt from the pans of Brittany; behold, salt from the suburbs of Portland.I backed slowly out the door. I would stick with Diamond Crystal.

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