Whether or not you agree that trimming and cooking are likely to lead on to downright forgery, there is little to support… — Charles Thomas Jackson Copy Share Image
People ask me if I miss the States. I miss African Americans. But not the U.S. government or all the things they… — Assata Shakur Copy Share Image
How can people say they don't eat eggplant when God loves the color and the French love the name? I don't under'stand. — Jeff Smith Copy Share Image
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. — Emeril Lagasse Copy Share Image
Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another.… — Mike Royko Copy Share Image
With gas cookers and chip pans in every kitchen, the chip-pan fire was by far the most popular method these Proddies had… — Adrian McKinty Copy Share Image
“Cooking without wine is like sex alone. You may get the job done, but you don't really care once it's over.” — Andrew Grey Copy Share Image
I like films that probe emotional questions and inspire you to get creative and get writing, get draping, painting, cooking, whatever that… — Zac Posen Copy Share Image
I'm not trying to be anything other than myself. I appreciate any type of restaurant or cooking, and the main goal is… — Dominique Crenn Copy Share Image
And you stagger down to break your fast. Greasy bacon and lacquered eggs And coffee composed of frigid dregs. — Ogden Nash Copy Share Image
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. — Julia Child Copy Share Image
Las Vegas is Everymans cut-rate Babylon. Not far away there is, or was, a roadside lunch counter and over it a sign… — Alistair Cooke Copy Share Image
I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to… — Paul Newman Copy Share Image
Turn the preparing of food into a communal affair by enlisting others to help with the chopping, grating, stirring, simmering, tasting and… — Carl Honore Copy Share Image
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it… — Alton Brown Copy Share Image
The way I feel about it is: Beat me or feed me, but don't tease me. It's toy food; who needs it?… — Jeff Smith Copy Share Image
When I started to use fewer ingredients in my cooking, I was reminded of the uncomplicated flavours of my childhood. — John Whaite Copy Share Image
Another sad comestive truth is that the best foods are the products of infinite and wearying trouble. The trouble need not be… — Rose Macaulay Copy Share Image
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You… — Marcus Samuelsson Copy Share Image
Crispy-skinned fish is an elusive thing. As soon as your filet makes contact with a hot pan, it wants to curl up,… — Sohla El-Waylly Copy Share Image
Breaking a glass in the northwest is rather like belching in Arabia, for it appears to be done as a mark of… — Jonathan Aitken Copy Share Image
Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next… — Alex Guarnaschelli Copy Share Image
