“There is no problem that can't be solved with the help of a good carrot pie, my friend.” — Anna Horbatenko Copy Share Image
Turkey is undoubtedly one of the best gifts that the New World has made to the Old. — Jean Anthelme Brillat-Savarin Copy Share Image
The menu de degustation is the finest expression of avant-garde cooking. — Ferran Adria Copy Share Image
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together. — Alex Guarnaschelli Copy Share Image
To understand how quickly we're cooking the planet, we need good data. To have good data, we need good satellites. — Jeff Goodell Copy Share Image
TABLE D'HOTE, n. A caterer's thrifty concession to the universal passion for irresponsibility. — Ambrose Bierce Copy Share Image
We saw farms go on the auction block while we bought food from foreign countries. Well, that's wrong. — Ann Richards Copy Share Image
I grew up in France, my first language was French, and I tend to gravitate towards French cooking. — Robert Stack Copy Share Image
It is possible to ruin a chicken in the cooking of it, but not easily. Short of burning it or letting it… — Jo Coudert Copy Share Image
The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family… — Judith Martin Copy Share Image
Cooking can be rewarding when it is a choice and no longer the onerous duty of the housewife, and when a dishwasher… — Julian Baggini Copy Share Image
They put arsenic in his meat And stared aghast to watch him eat; They poured strychnine in his cup And shook to… — A. E. Housman Copy Share Image
Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing… — Margaret Visser Copy Share Image
I've always been one of those people who romanticized cooking, but the few attempts I'd made in my life resulted in friends'… — Drew Barrymore Copy Share Image
I think cooking has the same creative process as designing, where you have the ingredients, you have the alchemy part of it,… — Cynthia Rowley Copy Share Image
Think of the fierce energy concentrated in an acorn! You bury it in the ground, and it explodes into an oak! Bury… — George Bernard Shaw Copy Share Image
For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry… — Samin Nosrat Copy Share Image
I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I… — Shilpa Shetty Copy Share Image
From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing.… — Ann Patchett Copy Share Image
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown… — Ron Ben-Israel Copy Share Image
When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I… — Nathan Myhrvold Copy Share Image
“I understood that if ever one wanted to live with someone you cooked for them and they came running. But then it… — Nigel Slater Copy Share Image
“I always wondered why the makers leave housekeeping and cooking out of their tales. Isn't it what all the great wars and… — Ursula K. Le Guin Copy Share Image
The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the… — Isabella Beeton Copy Share Image
