Top 328 Recipes Quotes & Sayings

I had these recipes that say do this, do that. Who MAKES these rules?

Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.

I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.

Science is a collection of successful recipes.

To me, nothing tastes more like summer than peach pie. I began collecting pie recipes from friends and family while I was still working on my first draft. As the recipes poured in, it was fun to try to match the pies to the characters in the book.

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 am learning cooking... all my mother's recipes.

Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.

I tend to mean what I say: in life, generally; in recipes, certainly.

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.

Some of the recipes in the book have evolved for us. Many haven't.

We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.

The only time I really go on the Internet is for recipes.

My recipes are simple, easy to do, but elegant. I have no time to fuss around with measuring cups.

Growth springs from better recipes, not just from more cooking.

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 was raised cooking my grandmother's food, my mom's recipes.

I didn't want to do just another set of recipes. I think that's useless.

Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.

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 carried recipes in my head like maps.

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

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.

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.

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

I love slow cooker recipes - especially during the fall.

I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

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.

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.

So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.

The first thing I do in the morning is prepare fresh juice. I have 15 different recipes, which I drink for 15 days consecutively. Then I repeat the recipes from the beginning for the next 15 days of the month. My juices include fruit, vegetables, leafy greens, and even grains.

Recipes don't work unless you use your heart!

To me, my recipes are priceless.

Recipes are overrated.

Genes are biochemical recipes written in a four-letter alphabet called DNA.

Recipes tell you nothing. Learning techniques is the key.

I have developed recipes that are diabetes-friendly for my restaurant menus.

An awful lot of people think it's easy to lift recipes out.

Wherever I go I'm always looking for recipes and ideas.

The unlikely combination of potatoes and pasta does appear in some Italian recipes.

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

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

I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

I'm tired of eating your family's lousy, tasteless recipes," Dad said. "Tasteless recipes? My grandmother's rolling in her grave!" "It's from indigestion.

I can't stand recipes that don't have background.

One of the problems with writing a cookbook is that recipes exist in the moment.

Recipes are just descriptions of one person’s take on one moment in time. They’re not rules.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

My family is usually the first guinea pigs to try out my new recipes.

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

Recipes can be incredibly vague where chillies are concerned.

I hate recipes.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.

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.

For me, it's simple: easy recipes equal more family time.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

I've never got on with recipes. Free yourself - throw them out!