“Cooking was not a chore for Tengo. He always used it as a time to think - about everyday problems, about math… — Haruki Murakami Copy Share Image
I devoured hot-dogs in Baltimore 'way back in 1886, and they were then very far from newfangled...They contained precisely the same rubber,… — H. L. Mencken Copy Share Image
Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human… — Robert Heller Copy Share Image
It may be my rather puritanical upbringing at odds with my inborn laziness that makes me feel guilty at the end of… — Ian Mckellen Copy Share Image
I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes.… — Aarti Sequeira Copy Share Image
Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when… — Mario Batali Copy Share Image
“Looks delicious," he lied. "A mite crispy along the edges - but then, I like it that way." Incredulous eyes met his… — Tracy Anne Warren Copy Share Image
Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision.… — Claire Saffitz Copy Share Image
If the elbow had been placed closer to the hand, the forearm would have been too short to bring the glass to… — Benjamin Franklin Copy Share Image
There are many different types of people that end up coming to me and saying 'Yeah I want to cook.' Some of… — Paul Rankin Copy Share Image
“Cooking gives you the opportunity to meet the things you eat. You can touch each carrot or olive and get to know… — Gary Thorp Copy Share Image
“Cooking is all about connection, I've learned, between us and other species, other times, other cultures (human and microbial both), but, most… — Michael Pollan Copy Share Image
It is a pity to make a mystery out of what should most easily be understood. There is nothing occult about the… — Oscar Wilde Copy Share Image
We're spending, on average, 27 minutes a day cooking and about four minutes cleaning up, so basically about a half hour. Any… — Michael Pollan Copy Share Image
I used to be a camera bug with a dark room and all that. But when I started using color film, I… — Alan Hale Jr Copy Share Image
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend… — Adam Gopnik Copy Share Image
Cooking saved my life! Sure, there were some miserable moments, but that was sort of the point, to find something challenging and… — Julie Powell Copy Share Image
Like music, cooking and more specifically, barbecuing is one of my greatest passions and my sauce is a celebration of these simple… — Michael Anthony Copy Share Image
Of all the restaurants I visited in my childhood and adolescence, it was Michel Bras that I remembered most vividly and it… — Dominique Crenn Copy Share Image
From my estate, where my mum still lives now, from my bedroom you could see Wembley. I go back a lot, my… — Yannick Bolasie Copy Share Image
Dining out is a vice, a dissipation of spirit punished by remorse. We eat, drink, and talk a little too much, abuse… — Cyril Connolly Copy Share Image
If our public school system is a truly democratic institution. It's the place where we can reach every child in this county… — Alice Waters Copy Share Image
The poet who writes "free" verse is like Robinson Crusoe on his desert island: he must do all his cooking, laundry and… — W. H. Auden Copy Share Image
I want to do a book called 'Shopping and Cooking for One with Tony Danza,' where I will show you how to… — Tony Danza Copy Share Image
But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few… — Anthony Bourdain Copy Share Image
Why do we marry, why take friends and lovers? Why give ourselves to music, painting, chemistry or cooking? Out of simple delight… — Robert Farrar Capon Copy Share Image
It is certainly true that cooking is therapeutic, creative and all those other faintly creepy self-helpish words. I would love to tell… — Steve Almond Copy Share Image
Don't you love being alive?" asked Miranda. "Don't you love weather and the colors at different times of the day, and all… — Katherine Anne Porter Copy Share Image
Books on prayer are good, but not good enough. As books on cooking are good but hopeless unless there is food to… — Leonard Ravenhill Copy Share Image
“When I got home I peered down at the lobster to see how he was doing. The inner plastic bag was sucked… — Julie Powell Copy Share Image
It is said that for money you can have everything, but you cannot. You can buy food, but not appetite... fun, but… — Arne Garborg Copy Share Image
There is no one who has cooked but has discovered that each particular dish depends for its rightness upon some little point… — Hilaire Belloc Copy Share Image
The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef… — Gordon Ramsay Copy Share Image
I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a… — Bobby Flay Copy Share Image
Although the frankfurter originated in Frankfurt, Germany, we have long since made it our own, a twin pillar of democracy along with… — William Zinsser Copy Share Image
I cannot stress a greater importance than to teach the young generation about the risks of unhealthy eating. A great way to… — Marcus Samuelsson Copy Share Image
I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,'… — Jacques Pepin Copy Share Image
Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the… — Wolfgang Puck Copy Share Image
Think about your first kiss - if you did it and it was bloody awful, you might not do it again. It's… — Ainsley Harriott Copy Share Image
The jelly - the jam and the marmalade, And the cherry-and quince-'preserves' she made! And the sweet-sour pickles of peach and pear,… — James Whitcomb Riley Copy Share Image
