I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've… — Jane Asher Copy Share Image
My favorite word is 'pumpkin.' You can't take it seriously. But you can't ignore it, either. It takes ahold of your head… — Harrison Salisbury Copy Share Image
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past… — Tyler Florence 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
Demetrie came to wait on my grandmother in 1955 and stayed for 32 years. It was common, in Mississippi, to have a… — Kathryn Stockett Copy Share Image
My first outdoor cooking memories are full of erratic British summers, Dad swearing at a barbecue that he couldn't put together, and… — Jamie Oliver Copy Share Image
I'm not a big cook at all, but anything easy and quick, like pasta, I'm up to. My husband cooks for me… — Darcey Bussell Copy Share Image
When I was a child, our whole family cooked. All my cousins cooked. All my aunts and uncles cooked. It was part… — Mario Batali Copy Share Image
You have increasing poverty and increasing wealth. Fine food is one way to dispense with a lot of money... It's understanding that… — Frances Moore Lappé Copy Share Image
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only… — Daniel Boulud Copy Share Image
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. — Yotam Ottolenghi Copy Share Image
Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on. — Nigella Lawson Copy Share Image
Really the only motivation is through deliciousness; cooking great food that people want to eat again. I want them all to achieve… — Richard Blais Copy Share Image
One year I was given a birthday present I'll never forget - a cooking lesson from Jamie Oliver. — Gwyneth Paltrow Copy Share Image
I like women who can throw a ball and laugh loud and have some spine, and I like men who don't mind… — Paula Cole Copy Share Image
“Zip it kiddo. Don't ever admit you know a thing about cooking or it'll be used against you later in life.” — Rebecca Wells Copy Share Image
Cooking in Japan is regarded as an art, like music or painting. Every dish has a reason, including the garnishes. This is… — Rick Stein Copy Share Image
I've long said that if I were about to be executed and were given a choice of my last meal, it would… — James Beard Copy Share Image
Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and… — Rick Stein Copy Share Image
Thinly slicing even the bulkiest vegetables, like cauliflower, broccoli, brussels sprouts, or cabbage, then aggressively cooking them in a hot skillet and… — Chris Morocco Copy Share Image
I prefer milk because I am a Prohibitionist, but I do not go to it for inspiration. — Mark Twain Copy Share Image
What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could… — Marion Nestle Copy Share Image
Unlike tongs, these tweezer tongs are slim and compact, fitting into any tool crock, drawer, or even apron pocket if youre all… — Sohla El-Waylly Copy Share Image
