Elizabeth David Quotes

When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.

I do make a really great bolognese, and the key is putting good 'ol wine in there.

In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.

My son loves my carbonara. I've tried to master that recipe - it's very simple but very delicate. Once prepared it must be eaten quickly.

I make really good pasta sauce. The secret to getting it right is just patience and love.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

I like to make pasta with puttanesca sauce and arugula salad.

I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.

If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.

Oh, the first dish I learned to make, I think I was about 10 years old, I made my dad spaghetti and broccoli for dinner when he got home from work, and it was, like, a surprise.

I don't go a day without eating pasta.

Julia Child came to my house and wanted a lesson in making risotto.

I like making adobo, because it's easy and it keeps in the fridge for a while. Or I'll make pasta with bolognese - something I can make a big batch of and can keep eating for the rest of the week.

I don't like pasta.

Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

It's so important that you don't put the stuffing in the bird, where in order for the stuffing to get cooked you have to overcook the turkey. It's better to do it on the side.

I never fancied broiling fowls; - though once broiled, judiciously buttered, and judgmatically salted and peppered, there is no one who will speak more respectfully, not to say reverentially, of a broiled fowl than I will.

I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

People who like to cook like to talk about food....without one cook giving another cook a tip or two, human life might have died out a long time ago.

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.