By reason of its soporigous quality, lettuce ever was, and still continues the principal foundation of the universal tribe of Sallets, which is to cool and refresh, besides its other properties. . . including beneficial influences on morals, temperance, and chastity.
Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere love a pale approximation of bittersweet euphoria.
The vision of milk and honey, it comes and goes. But the odor of cooking goes on forever.
To a historian libraries are food, shelter, and even muse. They are of two kinds: the library of published material, books, pamphlets, periodicals, and the archive of unpublished papers and documents.
When I was still quite young I had a complete presentiment of life. It was like the nauseating smell of cooking escaping from a ventilator: you don't have to have eaten it to know that it would make you throw up.
I am a huge fan of Bollywood movies. Whenever I get time, I enjoy watching Hindi movies. Cooking really interests me, so I also experiment with food in my free time.
Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. . . . Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.
. . . no one is born a great cook, one learns by doing.
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
When I make a feast, I would my guests should praise it, not the cooks.
There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
Be subtle, various, ornamental, clever, And do not listen to those critics ever Whose crude provincial gullets crave in books Plain cooking made still plainer by plain cooks.
Cooking requires confident guesswork and improvisation-- experimentation and substitution, dealing with failure and uncertainty in a creative way
Hell, when I was growing up, I could make a meal out of a package of Top Ramen and a bottle of Windex.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
Here is a kitchen improvement, in return for Peacock. For roasting or basting a chicken, render down your fat or butter with cider: about a third cider. Let it come together slowly, till the smell of cider and the smell of fat are as one. This will enliven even a frozen chicken.
I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea.
Just the act of cooking made her feel better, because cooking was life.
Cooking certainly has some of the elements of an art form.