Food for thought is no substitute for the real thing.
Recipe? Recipe? We don' need no stinkin' recipe.
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 They are of two kinds: the library of published material, books, pamphlets, periodicals, and the archive of unpublished papers and documents.
On Thanksgiving, you realize you're living in a modern world. Millions of turkeys baste themselves in millions of ovens that clean themselves.
When I'm in a good mood I like to cook. But I don't like saying it in public because I find myself being resentful of the idea; "Now you will make a good wife. You can cook, right?" So when people ask me I go, "No, I don't like cooking!"
It was for bringing the cook tulip-roots instead of onions.
One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food
Beasts feed. Man eats. Only the man of intellect knows how to eat.
Each sort of cheese reveals a pasture of a different green, under a different sky.
I became a cook so I could cook and tell stories in wacky ways.
I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.
The way you cut your meat reflects the way you live.
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.
The average cooking in the average hotel for the average Englishman explains to a large extent the English bleakness and taciturnity. Nobody can beam and warble while chewing pressed beef smeared with diabolical mustard. Nobody can exult aloud while ungluing from his teeth a quivering tapioca pudding.
Any of us would kill a cow rather than not have beef.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
Put down the weight of your aloneness and ease into the conversation. The kettle is singing even as it pours you a drink, the cooking pots have left their arrogant aloofness and seen the good in you at last. All the birds and creatures of the world are unutterably themselves. Everything is waiting for you.
I love being at home and cooking and baking.
To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.
I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.