William Makepeace Thackeray Quotes

If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.

Just because one likes to cook up a great meal or decorate their home doesn't mean they have to do it with granite counter tops and duck a l'orange.

I think I should learn French and be a better cook - basic, really good life stuff.

I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese.

Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

I've learned how to make a nice souffle, a little mac and cheese.

I'm a good cook; one of my specialities is reindeer and potato pie.

I'm an avid cook. Brazilian, some Italian, a little French. And I often throw dinner parties.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

The French cook; we open tins.

For reasons I didn't understand, I felt I needed to learn how to cook the food of France and knew that I was going to have to get over to the country: to Paris, I'd always assumed.

My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.

If only I had grown up worshipping Julia Child. I was already grown up - thank you very much - when Julia Child's book was published. When I moved to New York in 1962, you had to own it.

Every year since culinary school I have made a Buche de Noel, or Yule Log.

Cassoulet requires a few ingredients you won't find in the typical supermarket.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.

I love making apple strudel.

I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.

The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.

Bring me an order of escargots, but hold the slugs.

Chutney is marvelous. I'm mad about it. To me, it's very imperial.

Give me the provisions and whole apparatus of a kitchen, and I would starve.

Her cooking suggested she had attended the Cordon Noir.