Quote by Ruby Parker Puckett

“It is important that ingredient proportions never be changed when recipes are increased or decreased, although mixing and cooking times should be adjusted as…

— Ruby Parker Puckett

In baking, cooks need to understand ingredient ratios.

— Sherry Yard

“Simplify, simplify. Instead of three meals a day, if it be necessary eat but one; instead of a hundred dishes, five; and reduce other…

— Thoreau

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you…

— Michelle Obama

For me, whether it's in a book or on T.V., a recipe has to be simple. I have a short attention span, so to…

— Al Roker

Cooking is the art of adjustment.

— Jacques Pepin

“When you are switching things out, consider how some ingredients have different cooking times, or contain more or less liquid—which can change the whole…

— Thug Kitchen

Read a recipe twice, weigh all the ingredients out before you start so that you don't forget something and start with a clean kitchen.

— John Whaite

“When cooking before, I would just pour, sprinkle, look, taste and add more. Since deciding to write this book, I have learned to actually…

— N.T. Alcuaz

It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you…

— Carole Bouquet

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

— Jose Garces

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

— Alain Ducasse