COOKING QUOTES IV

quotations about cooking

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

JULIA CHILD

attributed, Recipes from Historic New England


'Tis an ill cook that cannot lick his own fingers.

WILLIAM SHAKESPEARE

Romeo and Juliet


It must be hard to cook if you anthropomorphisize your vegetables.

BILL WATTERSON

The Complete Calvin and Hobbes


All cooking is a matter of time. In general, the more time the better.

JOHN ERSKINE

The Complete Life


You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can’t you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

FERRAN ADRIA

interview, Toronto Life, Mar. 13, 2014


There is not a good or a bad cuisine, just the one you like the best.

FERRAN ADRIÀ

book signing, Sep. 29, 2011


What we need is a big big cooking pot
Big enough to cook every wonderful
Beautiful, trust worthy, lovely idea we've got

HAPPY MONDAYS

"Harmony"


I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.

SHAUNA NIEQUIST

Bittersweet


It is the art of cooking that makes the distinction of man and the lower animals; and a good cook who has a thorough knowledge of his art, should be entirely devoted to the gratification of taste, and the preservation of health.

M. UDE

attributed, Day's Collacon


Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

MARIO BATALI

Food & Wine interview


The vulgar boil, the learned roast, an egg.

ALEXANDER POPE

Imitations of Horace


A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing.

SAMUEL JOHNSON

Journal of a Tour to the Hebrides


In France, cooking is a serious art form and a national sport.

JULIA CHILD

New York Times, Nov. 26, 1986


Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.

TRUMAN CAPOTE

Summer Crossing


Tabasco sauce is to bachelor cooking what forgiveness is to sin.

P.J. O'ROURKE

The Bachelor Home Companion


No one here will be surprised to hear me say that the Promethean fire which first raised humanity above the animal was the cooking fire.

BRIAN STABLEFORD

The Last Supper


The repetitive phases of cooking leave plenty of mental space for reflection, and as I chopped and minced and sliced I thought about the rhythms of cooking, one of which involves destroying the order of the things we bring from nature into our kitchens, only to then create from them a new order.

MICHAEL POLLAN

The Omnivore's Dilemma


When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

FERRAN ADRIA

interview, Toronto Life, Mar. 13, 2014


I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

ALTON BROWN

interview, Sep. 12, 2002


Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of liking what you make are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one else will know. In the end, the experimentation, the impulsiveness, and the invention that such conditions allow for will probably make you a better cook.

JENNI FERRARI-ADLER

Alone in the Kitchen with an Eggplant