Discover the most popular and inspiring quotes and sayings on the topic of Recipes. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Recipes Quotes And Sayings by 92 Authors including Michael Pollan,Daniel Tyler,Jason Mraz,Jean-Georges Vongerichten,Mario Batali for you to enjoy and share.
How do the alchemies of the kitchen transform the raw stuffs of nature into some of the great delights of human culture?
4) Beet and Pear Flavored Puree
There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.
Look at cookbooks with your kids and ask them what sounds good.
A Good Recipe Is As Good As The Chef That Cooks It
When people ask me how I develop recipes, I have to respond: "travelling, eating, watching, experimenting, and constantly asking myself: 'Do I want to eat this dish again?'" Will I yearn for it some evening when I'm hungry? Will I remember it in six months' time? In a year? Five years from now?
Not just a recipe book, but a genuine overview of Tuscany's culinary history and culture, a journey in images through photographs taken specifically by expert photographers.
Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.
These simple to prepare recipes should inspire anyone who wants to honor their body-God's Temple-and feed their family from a biblical perspective.
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.
In the abstract art of cooking,
ingredients trump appliances,
passion supersedes expertise,
creativity triumphs over technique,
spontaneity inspires invention,
and wine makes even the worst culinary disaster taste delicious.
I hope this book will inspire the kitchen con-artist in you, increase fruit and veggie consumption in your family, and motivate you to become an Accidental Cook. Pass it on!
My cooking is simply ingredients plus umami.
Herbs carried in special baskets, bread wrapped in knotted, muslin cloths, thick stews soured with unripe grape juice, carrots boiled with sugar and rosewater, yoghurt hung from dripping bags, its whey dried in sheets on trays in the sun.
The secret to good cooking is knowing how to follow the recipe till you feel comfortable,
Some simple dishes recommend themselves to our imaginations as well as palates.
Anoint the saucepan with a touch of sunflower seed oil. Grease its scars, and as soon as the oils heats up, sprinkle with flour, pour on the bouillon and the moonshine strong as the hearts of the village man who knows not how to love with his words, only with his actions, and ass the chopped apple.
Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
Your own destiny, create your own recipe.
I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.
Healthy Cookbooks For Families Clean Eating and Slow Cooker Recipes Elicia
Cooking requires confident guesswork and improvisation
experimentation and substitution, dealing with failure and uncertainty in a creative way
I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.
I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.
I can't stand recipes that don't have background.
One must know combinations, one must have a true knowledge of food to be in the moment.
Wines, soups, desserts, dessert soups, and more wines.
I often use cake mixes as my basic ingredients, then exploit them to produce more exciting products.
There are very sophisticated, very time-consuming dishes to prepare; always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.
It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.
Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.
Food is ever-changing and ever moving forward and getting more and more complex.
No home-cooked food, no matter how delicious, can match the power of bringing people together in misty-eyed recollection of industrially produced food.
Goodness, how much there is to learn about food!
Cooking and baking are pleasures and I want everyone to be able to experience and share them.
I want to serve desserts and pastries that people recognize and love to eat, but sometimes, with an unexpected twist of surprise.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
Please don't cook me, kind sirs! I am a good cook myself, and cook better than I cook, if you see what I mean.
I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward way to make a truly excellent and occasionally wondrous product.
Holiday Recipes with a French Twist
No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!
Is there a recipe for making beauty? The schools give recipes, but they do not beget works that make people exclaim: How beautiful that is!
I could have made a casserole out of these things, but you always say you like to know what you're eating.
I'm not a baker so I'm not about to sugar coat it for you.
Recipe of SUCCESS needs tons of morale, flavor of attitude and hours of patience to cook.
Im not a baker so im not going to sugar coat it.
Anything made with love, bam! -it's a beautiful meal.
Vegetables, herbs and spices. If you can combine those ingredients, that would be the best dish you'd ever cook!
One of the problems with writing a cookbook is that recipes exist in the moment.
Before I forget, where do you keep your chili recipe?
It is no less difficult to write a sentence in a recipe than sentences in Moby Dick. So you might as well write Moby Dick.
Can you give us the recipe for the Hempstocks' lemon pancakes? Please don't let that part be make-believe.
I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
The way to entice people into cooking is to cook delicious things.
When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
Spice a dish with love and it pleases every palate.
I bought an organic rice milk. Frozen ... I'm not going to make something I don't know how to make, I don't have a recipe for.
Sorry, I'm not much of a cook.
Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.
When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.
Make sure you test your brand story's recipe with whomever you're cooking it for.
The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before.
I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
Simple ingredients, treated with respect ... put them together and you will always have a great dish.
If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.
I can cook anything.
I don't know, if I had the secret recipe that I actually could give everybody, I think it has to do very much with believing in yourself and giving time. Giving time to each member of the family.
Mix and knead together all the state business as you do for your sausages. To win the people, always cook them some savory that pleases them.
Red beans and ricely yours.
Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.
Orange juice and barbecue sauce. Then slow cook them at two fifty for four hours.
Cooking is mythology - a story told over and over, passed on again and again, always with the same meaning but expressed in endlessly different ways.
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
I almost never make stuff out of cookbooks because they're either too complicated or there's an ingredient in there that I can't find.
I'm going for something very raw and organic.
Recipes are how we learn all the rules, and cooking is knowing how to break them to suit our tastes or preferences.
Once you understand how the ingredients work together, then you can go off on your own. Till then, you're just wasting good food and everybody's time.
Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.
Raw ingredients trump recipes every time; farmers and ranchers who coax the best from the earth can make any of us appear to be a great cook.
People are always asking me for my favorite recipe, and I have to say, 'I don't really have one.'
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.
Don't eat what you couldn't have made in your own kitchen with low-tech equipment.
My vision is to not only define food and cooking as an art, but to go back to the roots of cooking and showcase the process through a more simplistic, ethereal approach as an expression of life and living.
light and bake in a moderate oven. OLD VIRGINIA
Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
meals such as soups and casseroles we store
To me, my recipes are priceless.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.
I didn't want to do just another set of recipes. I think that's useless.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
The only time I really go on the Internet is for recipes.
Soft, sweet things with a lot of fancy dressing - that's what a little boy loves to eat and a grown man prefers to marry.
Sister Maria Martinez whom I believe I've mentioned before has been giving me cooking classes. Today I learned how to bake mean banana bread. The secret apparently is half a cup of dark rum.