Top 105 Recipes Quotes

It’s so tedious writing cookbooks or writing the recipes because I’ve never been much of a measurer. But to write a book, you have to measure everything.

It’s incredible what happens when you explain to kids what good food is – they get so excited! They go home and tell their parents… and they’re excited to cook the recipes themselves in class.

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.

When I thought I couldn’t write recipes, my boss at the time advised, ‘Write as you talk.’

My style of cooking is definitely inspired by my mum. She called herself a peasant cook. Shed make recipes up from whatever was in the larder.

A cookbook is not like being an author. It’s writing down recipes; it’s not writing.

My recipes aren’t classic recipes; they’re all fusion recipes inspired by all the places I’ve been to.

Most canele recipes begin with an instruction to brush $30 copper molds with melted beeswax. Unsurprisingly, I’ve never made it past the Internet search for ‘used canele molds’ before giving up.

Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.

Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it’s endless.

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.

I was a bit of an accident really – I certainly didn’t set out to write a cookbook or three. I didn’t have a plan. I was unemployed, writing a blog about local politics and a few recipes, and it was more successful than I could ever have imagined it to be.

My mother is teaching me Indian recipes. I’ll go to the market, get everything fresh, have a glass of red wine, and just do it. I find it really therapeutic.

Argentina should grow with a project of its own and implemented by Argentines, not dictated by foreigners with old recipes that always fail.

I’m yet to attack French cooking, you know, where it’s intense, following recipes and stuff. I’m more of a ‘make it up’ kind of thing.

I loved seeing my mom put her own twist on years-old family recipes and also create new dishes. This made me develop a passion for cooking at a young age and would eventually inspire me to prepare meals and host wonderful family dinners.

My inability to follow recipes as written – without obeying the devil on my shoulder telling me to replace ingredients or change the temperature – is well documented.

There is so much more than ingredients that go into home cooking. A home-cooked meal includes so much love and recipes that have been passed down through generations, and that is what I truly appreciate.

A mixture of admiration and pity is one of the surest recipes for affection.

Everything is tested in my little kitchen. The recipes are mine and that’s really important to me. When I do a cookery show I know these recipes really well, because every recipe I’ve ever published has been tested by my kids.

The thing with my recipes is, I don’t have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.

I don’t copy recipes without trying them out. I don’t reprint without trying them again.

I never really cook from recipes. But the worst is when something turns out great and I can’t figure out how to make it again!

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.

A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn’t be cast in stone.

I love slow cooker recipes – especially during the fall.

You can cook a limited number of sous vide recipes in a beer cooler, but if the person you’re buying for wants to start cooking like the pros, they’ll need a dedicated circulator that’s designed to maintain the temperature of a water bath to within one degree.

There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother’s strawberry pie – she is gone on now – I feel her right with me.

I have been collecting recipes and information for over 20 years, but three years ago, my editor said to me, ‘You’re a walking encyclopedia of food, so why don’t you do an encyclopedia?’

I have memories of my grandfather Kirkman making mashed potatoes that were so good because they tasted like a bowl of butter. I love my mom’s brownies. My favorite thing about both of those recipes is that someone else made them for me.

I love the food of Karnataka and all the side dishes I make at home are recipes I learnt here.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

Just because I am a chef doesn’t mean I don’t rely on fast recipes. Indeed, we all have moments when, pressed for time, we’ll use a can of tuna and a tomato for a first course. It’s a question of choosing the right recipes for the rest of the menu.

Bacon, bacon, oh I love me some bacon! It’s the secret ingredient to all my favorite recipes. I also could have it for breakfast, lunch, and dinner!

Especially as a chef, I didn’t really want to talk about it because I felt like it kind of undermined my entire career. How can a chef who writes recipes and books and cooks on TV, how can he realistically have bulimia?

While it’s typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it’s another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

Guys wake up at your place and they expect breakfast. They don’t eat bagels and M&M’s in the morning. They want things like toast. I say, ‘I don’t have these recipes.’

I was once married to a woman who could eat anything and tell you what was in it: the most complicated recipes. Her memory of taste – now that’s what I call memory!

I was raised cooking my grandmother’s food, my mom’s recipes.

When we are filming, it often feels like we’re flying blind. As an actor, you have no idea if your choices are right or if they work. Some scenes feel like a complete Hail Mary. Imagine you’re blindfolded and cook a massive Thanksgiving feast with only new recipes – without getting to taste any of them along the way.

I spent ages learning to take photos, which was a lot of fun, and I think it really helped readers get excited about the recipes.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there’s millions of recipes out there to be had.

I always hated watching cooking shows where the chef would use ingredients that I couldn’t get my hands on, cooking implements that I couldn’t afford, recipes that I could never have access to.

Soup is really easy to make: you can take basil, celery, acorn squash and boil them and then put them in the blender with sea salt. It’s delicious and only takes about 15 minutes. You can make it the night before. It’s kind of like making baby puree, and there are a ton of super easy recipes.

I know who in the family is a great cook. I know where the great recipes are.

When I get back from a mid-morning stroll, I’ll do some writing then I’ll typically spend the day testing new recipes.

Most of the time, comparing printed song lyrics with poems is like comparing recipes with food: that’s to say, patently unfair.

I can cook really complicated recipes, but it takes a real talent to do the perfect egg.

Too many books are full of recipes that aren’t doable at home. They are purely aspirational. They are quite frightening, even for me.

Cheap meat is the problem. The answer is to replace meat recipes with vegan meals.

There are three reasons why this book came into being. First, throughout the 33 years I’ve been writing recipes – although I’m not vegetarian myself – I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.

I’m not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

At the beginning of every week, I like to sit down and figure out what I’m going to make. I probably try at least two new recipes a week. But I have my standbys – jambalaya, meatloaf and mashed potatoes.

Dad thought something very fishy was going on when, at 22, I was offered a job for £1,000 a year – more than Dad paid his own staff – for inventing cheese recipes and writing leaflets at the Dutch Dairy Bureau in London.