Much of economics isn't difficult, or rather, the difficulty is in cooking up arguments to "prove" that commonsense conclusions are wrong. The… — Jerry Pournelle 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
Why can't we have a concert with food? Your typical cooking demonstration, there's just no enthusiasm. There's no energy behind it. I… — Guy Fieri Copy Share Image
I'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write… — Kiran Desai Copy Share Image
“What impressed me most was how hard [Julia Child] worked, how devoted she was to the "rules" of la cuisine française while… — Alex Prud'Homme Copy Share Image
Contemporary societies have lost the sense of the feast but have kept the obscure drive for it. — Umberto Eco Copy Share Image
“...if you can't find any grappa, half a cup of cough medicine should achieve similar results." [Audrey's advice]” — Tom Gleisner Copy Share Image
Japanese food is very pretty and undoubtedly a suitable cuisine in Japan, which is largely populated by people of below average size.… — Fran Lebowitz Copy Share Image
I am a hardcore foodie, which means I love to eat. I was also born with cerebral palsy, which means I shake… — Maysoon Zayid Copy Share Image
Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The… — Andrew Zimmern Copy Share Image
I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to… — Eric Ripert Copy Share Image
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay… — Eric Ripert Copy Share Image
I am inspired by music, travel, great architecture, and good, healthy food. I look for opportunities to learn about history, art, and… — Tim Matheson Copy Share Image
I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours… — Rachael Ray Copy Share Image
“As I was standing in my kitchen cooking yesterday, a quiet task that causes my mind to begin reminiscing (similar to washing… — Paula Heller Garland Copy Share Image
So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the… — Martin Yan Copy Share Image
I did toy with the idea of doing a cook-book . . . The recipes were to be the routine ones: how… — Groucho Marx Copy Share Image
In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have… — A. J. Liebling Copy Share Image
In the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention, and wine makes… — Bob Blumer Copy Share Image
