Elizabeth David Quotes

Once learnt, this business of cooking was to prove an ever growing burden. It scarcely bears thinking about, the time and labour that man and womankind has devoted to the preparation of dishes that are to melt and vanish in a moment like smoke or a dream, like a shadow, and as a post that hastes by, and the air closes behind them, afterwards no sign where they went is to be found.

I love to try and cook. I'm pretty good, but I'm not saying I'm great. So that's exactly why I wanted to learn from the best. There's a certain type of bonding that happens when you cook with people you love.

I tell ya, my wife's a lousy cook. After dinner, I don't brush my teeth. I count them.

Beauty fades, but cooking is eternal.

A cook she certainly was, in the very bone and centre of her soul. Not a....turkey....in the barn-yard but looked grave when they saw her approaching, and seemed evidently to be reflecting on their latter end; and certain it was that she was always meditating on trussing, stuffing and roasting, to a degree that was calculated to inspire terror in any reflecting fowl living.

What's fun about chefs is that they're big guys, often, and they might not look like the most athletic people, but they're very powerful people, and they have tremendous stamina... It takes a toll on their body, too.

I love restaurants, and I love cooking.

Roberto Donna is a great Italian chef.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.

I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.

I love to cook and entertain.

I am simply not interested in the pots and pans affair, and neither can I bring myself to be interested in the same. I have such great cooks in the family that I would rather manage the other affairs and leave the kitchen to those who know it best.

Chef Michel Richard is always at the top of his game.

I've always liked food, and I've always been interested in cooking and stuff like that.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

I love to cook and I've cooked a lot of Bulgarian food over the years.

You have to be disciplined about being in the kitchen.

On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.

Part of being a really good chef or cook is being able to fix disasters.

I love to cook, and both Pancham and Gulzarbhai loved to eat. Gulzarbhai loves my karela ghosht and my Bengali kheer.

The thing is everything is good at the Cheesecake Factory. Everything's good. It's science-based. It's a formula; there's math. It's all good!