Top 1200 French Cooking Quotes & Sayings

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

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 grew up in France, my first language was French, and I tend to gravitate towards French cooking.

I like eggs. My favorite way of cooking eggs is old school French.

When I was a child, I grew up speaking French, I mean, in a French public school. So my first contact with literature was in French, and that's the reason why I write in French.

My kind of cooking is not a single style - French, Asian, Australasian or British - it's not modern, old-fashioned or classic; it's a mix of all these things. And at its core is a boy who loved to cook with his Nanna.

When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way.

I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants

There's so much that can be learned from French cooking, especially really traditional, more modest meals.

I cook every day and find it really relaxing. I've got a huge amount of cookery books. It's usually traditional British and French cooking, but then I'll go off-piste.

When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the seafood restaurant open I went to France, and particularly Brittany, to pick up ideas.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

I went to Brown to be a French professor, and I didn't know what I was doing except that I loved French. When I got to Paris and I could speak French, I know how much it helped me to establish relationships with Karl Lagerfeld, with the late Yves St. Laurent. French, it just helps you if you're in fashion. The French people started style.

The French aren't known for being hilarious. When I told Parisians I was interested in French humor, they'd say 'French what?'

Belgium is half French-speaking and half Flemish, and I was born on the French side. So we spoke it a lot - like, in kindergarten, it was almost all French. But then I moved to New Zealand when I was 10, where we obviously spoke English all the time, so I lost the French a little bit.

The fun of cooking is the fun of communicating with people, even if it's just two people. As you're cooking, you're talking, you're having a glass of wine. It's wonderful; it's an experience. Once you get into cooking, it becomes something that you really look forward to doing.

Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.

When I got to college I simply decided that I could speak French, because I just could not spend any more time in French classes. I went ahead and took courses on French literature, some of them even taught in French.

I just love France, I love French people, I love the French language, I love French food. I love their mentality. I just feel like it's me. I'm very French.

We need French chaplains and imams, French-speaking, who learn French, who love France. And who adhere to its values. And also French financing.

Speaking of trust, ever since I wrote this book, 'Liespotting,' no one wants to meet me in person anymore - no, no, no, no, no. They say, 'It's okay. We'll email you.' I can't even get a coffee date at Starbucks. My husband's like, 'Honey, deception? Maybe you could have focused on cooking. How about French cooking?'

When I arrived at Columbia, I gave up acting and became interested in all things French. French poetry, French history, French literature.

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.

If any one element of French cooking can be called important, basic and essential, that element is soup.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

When you move around a lot, there are little bits of you from everywhere. I mean, my father's French, and I speak French, and there's a kind of struggle in me that says, 'I'd like to be French.' But I've never been fully part of that culture, that role.

I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.

It's very important to say that French doesn't belong to France and to French people. Now you have very wonderful poets and writers in French who are not French or Algerian - who are from Senegal, from Haiti, from Canada, a lot of parts of the world.

A romantic or classical view of the French approach would have been to say, 'It's a French company; let no one attack it. Let's block any merger. But the reality is Alcatel-Lucent is not a French company; it's a global company. Its main markets are China and the U.S. Its ownership is foreign; most of its managers aren't French.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

I am a guest of the French language. My poems in French are born of my interaction with the French language, which is not the same as that of a French poet.

It's so important for me to keep a good house. I take a lot of pleasure in cooking and I think there is a lot in common between cooking and film-making. You put all these ingredients together to make something wholesome. Except the rewards in cooking come a little sooner.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.

I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.

No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook.

My way of remaining French was the financing scheme I used for Quest for Fire, with Fox funds, since it started as a 100% American production. The film was not in French and yet was French in style, reflecting my personality.

Why is there this myth? People say, 'Oh, you are a style icon. You're 'French, French, French.' It's not true, you know; there are stylish people everywhere.

It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

Good french cooking cannot be produced by a zombie cook.

The cooking standards for Italian food are less demanding than for French. All you need are some fried mozzarella and five pastas, and you're in business.

My wife's French. I mean I speak a bit of French but I've lived amongst French, you know, most of my adult life.

I feel very close to French culture and to the French humanism, which occasionally one finds, even in the highest places. And therefore, all of my books have been written in French.

Cooking for my son is a challenge. I have to feed him right. He can't eat French fries and candy every day.

[Albert] Camus' was born in Algeria of French nationality, and was assimilated into the French colony, although the French colonists rejected him absolutely because of his poverty.

Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style... I cook from the soul.

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models.

I just feel at Paris, I will have more chances compared to Madrid. I'm French and I choose a French team. People must be happy to keep a French player in the league.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.

OSS 117 and maybe Un Balcon Sur La Mer directed by Nicole Garcia. It's a typical French movie with typical French themes with French actors, a French director.

Huh - Why is Max in the kitchen?" Dr.Martinez: "We're cooking." Gazzy: "She's just keeping you company, right?" Dr.Martinez: "No, she's cooking." Nudge: "Cooking...food?" Max: "Yes, I'm cooking food, and it's great, and you're going to eat it, you twerps!