If any one element of French cooking can be called important, basic and essential, that element is soup. — Louis Diat Copy Share Image
The most indespensible ingredient of all good home cooking: love for those you are cooking for. — Sophia Loren Copy Share Image
Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature. — Carlo Petrini Copy Share Image
Dinner at the Huntercombes possessed only two dramatic features: the wine was a farce and the food a tragedy — Anthony Powell Copy Share Image
There's a heartiness, an enveloping and velvet nature to Swedish home cooking that I love. — Andi Oliver Copy Share Image
How simple life is. We buy a fish. We are fed. We sit close to each other, we talk and then we… — Gary Johnson Copy Share Image
Cooking and shopping for food brings rhythm and meaning to our lives. — Alice Waters Copy Share Image
EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over… — Rachael Ray Copy Share Image
Like a good grilled cheese, a good quesadilla is one that takes its time cooking, for a thoroughly melted interior and nice,… — J. Kenji Lopez-Alt Copy Share Image
I worked in between carpools and buying food and cooking and whatever else I had to do. I lived an outside life,… — Anne Truitt Copy Share Image
If we breathe the scent of goodly grass, the fragrance of spices, the aroma of good fruits, we pronounce a blessing over… — Shmuel Yosef Agnon Copy Share Image
Indians love to travel with their families, and they bring along everything including the kitchen and cooking utensils. Third-class coaches are always… — Volkmar Wentzel Copy Share Image
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to… — Sally Schneider Copy Share Image
He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had… — Ford Madox Ford Copy Share Image
The older I get, and the more I travel in particular, the less I care about what exactly is in the dish… — Anthony Bourdain Copy Share Image
Almost anything can be stretched to serve more people by being added to a white sauce or canned gravy or undiluted or… — Jo Coudert Copy Share Image
“Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue… — Martine Bailey Copy Share Image
I would stand transfixed before the windows of the confectioners' shops, fascinated by the luminous sparkle of candied fruits, the cloudy lustre… — Simone de Beauvoir Copy Share Image
Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your… — Johnny Trigg Copy Share Image
Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better… — Tyler Florence Copy Share Image
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which… — Thomas Keller Copy Share Image
They are very different in terms of the solution. Where 'An Inconvenient Truth,' you really need countries to cooperate and sacrifice and… — Laurie David Copy Share Image
So, where are the robots? We've been told for 40 years already that they're coming soon. Very soon they'll be doing everything… — Hod Lipson Copy Share Image
