In taking soup, it is necessary to avoid lifting too much in the spoon, or filling the mouth so full as almost to stop the breath.
Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.
Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.
Only the pure in heart can make a good soup.
Condiments are like old friends - highly thought of, but often taken for granted.
. . . cassoulet, like life itself, is not so simple as it seems.
The best fish in the world are of course those one catches oneself.
In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole. . . at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn than illicit love.
Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.
Thy breath is like the steame of apple-pyes.
The food here is so tasteless you could eat a meal of it and belch and it wouldn't remind you of anything.
Judging by the vast amount of cookbooks printed and sold in the United States one would think the American woman a fanatical cook. She isn't.
Hunger is the best sauce in the world.
Seriously, if someone don't like this appetizer, you gotta grab they scruffy ass by the back of their neck and throw them out on the lawn. I can't help people like that.
Vegan food is not only good for you, the animals, and the planet, but cooking vegan can be simple, easy, and fun.
I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
Cooking is a life skill. We need to eat every day so why not find out about what you're putting into your body?
The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.
