Cookery Quotes
The best sayings about Cookery that you can share on Instagram, Pinterest, Facebook and other social networks!
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I have always read all the latest cookery books and magazines, from all over the world
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I come from a family where gravy is considered a beverage.
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Cooking is at once child's play and adult joy. And cooking done with care is an act of love.
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I stretched out my hand towards the little bookshelf where I kept cookery and devotional books, the most comfortable bedside reading.
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Kissing don't last: cookery do!
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The receipts of cookery are swelled to a volume; but a good stomach excels them all.
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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!
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Talent warms-up the given (as they say in cookery) and makes it apparent; genius brings something new. But our time lets talent pass for genius. They want to abolish the genius, deify the genius, and let talent forge ahead.
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The things you leave school knowing - some dates and long division - so much of it has been of no use to me. Schools should teach the basics of cookery, first aid, how to look after your money and how to speak foreign languages. Useful things.
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I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating.
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There are some readers who have never read an essay on taste; and if they take my advice they never will, for they can no more improve their taste by so doing than they could improve their appetite or digestion by studying a cookery-book.
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Cookery, or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science.
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I am a neat hand at cookery, and I'll tell you what I knocked up for my Christmas-eve dinner in the Library Cart. I knocked up a beefsteak-pudding for one, with two kidneys, a dozen oysters, and a couple of mushrooms thrown in. It's a pudding to put a man in good humour with everything, except the two bottom buttons of his waistcoat.
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Crackers, toasted or hard bread may be added a short time before the soup is wanted; but do not put in those libels on civilized cookery, called DUMPLINGS! One might about as well eat, with the hope of digesting, a brick from the ruins of Babylon, as one of the hard, heavy masses of boiled dough which usually pass under this name.
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Cookery is not chemistry. It is an art.
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He that will have a cake out of the wheat must tarry the grinding.
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A crier of green sauce.
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What does cookery mean? It means the knowledge of Medea and of Circe, and of Calypso, and Sheba. It means knowledge of all herbs, and fruits, and balms and spices... It means the economy of your great-grandmother and the science of modern chemistry, and French art, and Arabian hospitality. It means, in fine, that you are to see imperatively that everyone has something nice to eat.
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Sauces in cookery are like the first rudiments of grammar - the foundation of all languages.
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Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent.
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Speaking one day to Monsieur de Buffon, on the present ardor of chemical inquiry, he affected to consider chemistry but as cookery, and to place the toils of the laboratory on the footing with those of the kitchen. I think it, on the contrary, among the most useful of sciences, and big with future discoveries for the utility and safety of the human race.
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Yet smelt roast meat, beheld a huge fire shine, And cooks in motion with their clean arms bared.
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Cookery is become an art, a noble science; cooks are gentlemen.
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First dentistry was painless. Then bicycles were chainless, Carriages were horseless, And many laws enforceless. Next cookery was fireless, Telegraphy was wireless, Cigars were nicotineless, And coffee caffeineless. Soon oranges were seedless, The putting green was weedless, The college boy was hatless, The proper diet fatless. New motor roads are dustless, The latest steel is rustless, Our tennis courts are sodless, Our new religion--godless.
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A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die.
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Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.
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When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional.
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My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
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In general, mankind, since the improvement of cookery, eats twice as much as nature requires.
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Cookery means…English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness.
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Claudine Schneider U.S. representative
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