Top 188 Culinary Quotes & Sayings - Page 4

Hospitality has never been about having House Beautiful with perfectly coordinated accessories and the most up-to-date equipment, nor is it dependent upon having large chunks of leisure time and a big entertainment budget to spend, nor does it require special training in the culinary arts or event planning. Hospitality is about a heart for service, the creativity to stretch whatever we do have available, and the energy to give the time necessary to add a flourish to the ordinary events of life.

First,” he said, coming behind me and placing his hands on the counter, just outside of mine, “choose your tomato.” He dipped his head so his mouth was at my ear. His breath was warm, tickling my skin. “Good. Now pick up the knife.” “Does the chef always stand this close?” I asked, not sure if I liked or feared the flutter his closeness caused inside me. “When he’s revealing culinary secrets, yes.

There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest.

In that chocolate side of town, in my blessed city of Sacramento, California - that was beginning of my death shudders, that's why Kierkegaard and Kafka began to make sense to me when I was very, very young - that radical sense fragility of life and inevitability of death; those trucks coming, if the truck came at a same time I was on the bridge, I was in the creek -my body would be the culinary delight of terrestrial worms.

If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end in itself; it's a multipurpose ingredient; it's an all-purpose garnish; it's an invaluable tool. The egg teaches your hands finesse and delicacy. It helps your arms develop strength and stamina. It instructs in the way proteins behave in heat and in the powerful ways we can change food mechanically. It's a lever for getting other foods to behave in great ways. Learn to take the egg to its many differing ends, and you've enlarged your culinary repertoire by a factor of ten.

We wanted to make a show that not only highlights the adventure of hunting, but also the fantastic culinary opportunities that a successful hunt can bring. It's great to have those efforts validated with a Beard nomination, and it speaks to the dedication of everyone on the MeatEater team. This honor makes us even more motivated to keep hammering out a solid, authentic hunting show that speaks to a variety of audiences.

The chief requisite for the making of a good chicken pie is chicken; no amount of culinary legerdemain can make up for the lack of chicken. In the same way, the chief requisite for the history of science is intimate scientific knowledge; no amount of philosophic legerdemain can make up for its absence.

When I'm asked to define "Southern food," I usually turn that question back to my audience and ask them what they think. I hear responses like fried chicken, catfish, barbecue, collard greens, and sweet potatoes. These are excellent examples, because they are historically grounded. You can trace each dish back to the people who brought these food traditions to the South. Today, these foods are central to the core culinary grammar of the American South.