Good Recipes Quotes & Sayings

I was a pretty good physicist in my time. Too good - good enough to realize that all our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook. — Aldous Huxley

What we're doing, or, I should say, what you're doing, since no one has taught me any good words, is dropping recipes into people's brains to cause a neurochemical reaction to knock out the filters. Tie them up just long enough to slip an instruction past. And you do that by speaking a string of words crafted for the person's psychographic segment. Probably words that were crafted decades ago and have been strengthened ever since. And it's a string of words because the brain has layers of defenses, and for the instruction to get through, they all have to be disabled at once.'
Jeremy said, 'How do you know this?'
'Do you think I'm smart?'
'I think you're scary,' he said. — Max Barry

Only good poets cure us of an overindulgence in words. Only simple essential food cures us of gluttony. — Hector Abad Faciolince

Backyard barbecues are really just about getting together. It's all about making people come over, having a really good time, talking about their lives, and sharing some great recipes. — G. Garvin

Tinker wrote neatly, though his spelling was not good, Ruth's recipes would never fail for confusion between 'add sugar' and 'seethe', but Jane's writing looked like an intoxicated inky spider had staggered across the page on the way to the bar for another drink. Which it really didn't need. — Kerry Greenwood

The SAD diet - (the Standard American Diet) - can only make you sad. Eating meat and dairy products is the SAD diet. It causes heart disease, cancer, diabetes and makes you fat. Raising animals for food destroys the environment. And those animals are not happy - they are enslaved and live humiliating, fearful lives of abuse and tremendous suffering. Billons are murdered every year. That's a lot of suffering - all for no good reason. Veganism turns sadness into joy - Simple Recipes for Joy! — Sharon Gannon

What are you making?" he asked me.
"Eggplant with a pomegranate walnut sauce." It was nice to be able to answer at least something with certainty. I turned the eggplant over in the pan. The sauce was just a mixture of pomegranate juice, good red wine vinegar, garlic, red pepper flakes, and salt. Nothing else. It was hard for me to resist embellishing recipes that called for so little, but the complexity of the juice transformed what would otherwise be the world's most basic support ingredients into a symphony of flavor. — Beth Harbison

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.' — Salma Hayek

The metaphor that Romer used to describe the economy to noneconomists was of a well-stocked kitchen waiting for a brilliant chef to exploit it. Everyone in the kitchen starts with more or less the same ingredients, the metaphor ran, but not everyone produces good food. And only a very few people who wander into the kitchen find entirely new ways to combine old ingredients into delightfully tasty recipes. These people were the wealth creators. — Michael Lewis

One of the things that often frustrates me with cookbooks is that there are one or two recipes that are really good and the rest of them are not so great. — Alicia Silverstone

Serve others. The failing recipe for happiness and success is to want the good of others. — Desmond Tutu

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing. — Ferran Adria

I'd say I'm a good cook. I have a lot of German recipes that I can make - schnitzel, meatballs and things with cabbage. I love cabbage. — Heidi Klum

1. Classic Pine-Mint Smoothie This recipe is indeed a classic. Simple and reliably delicious and good for a newbie to green smoothies. Two cups is a lot of pineapple so it's best to use a sweet(ish) one. If it's too acid or sour then add more leaves and some sweetener. You could add dried figs or apricots or soft dates. See notes on the pages just before the recipes. 1 cup water 2 cups pineapple (fresh or frozen) 1 avocado 1 cup mint leaves 1 cup of spinach leaves or other mild green Ice and extra water to get to your desired temperature and consistency. — Gabrielle Raiz

A cookbook is only as good as its poorest recipe. — Julia Child

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. — Tamra Davis

What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious. — Bee Wilson

One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things. — Wolfgang Puck

I'm not terribly good at three-page recipes - I tend to skip bits - or anything that involves marinating things in juniper berries. — Joanna Lumley

The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans. — Bee Wilson

That is just one more thing I love about cooking. Recipes are certain. Use good ingredients, follow the directions, be sure your oven temperature is true and monitor your stove properly, and you are assured success. There are not many variables once you understand how cooking works.
Life, on the other hand, is full of variables. Nothing is predictable. Not the weather, not other people, not traffic, not even our own bodies. We are like seaweed, whipped around in the current of an erratic ocean. — Beth Harbison

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. — Erin Morgenstern

[S]ometimes, when you are a food person, the possible irrelevance of what you are doing doesn't cross your mind until it's too late. (Once, for example, when I was just starting out in the food business, I was hired by the caper people to develop a lot of recipes using capers, and it was weeks of tossing capers into just about everything but milkshakes before I came to terms with the fact that nobody really likes capers no matter what you do with them. Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it tastes even better with capers not in in. — Nora Ephron

You guarantee a good meal by picking the recipes well, not by following recipes well. — Timothy Ferriss

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. — Jen Kirkman

What you study is more important than how you study. Students are subordinate to materials, much like novice cooks are subordinate to recipes. If you select the wrong material, the wrong textbook, the wrong group of words, it doesn't matter how much (or how well) you study. It doesn't matter how good your teacher is. One must find the highest-frequency material. Material beats method. — Timothy Ferriss

Books can make a difference in dispelling prejudice and building community: not with role models and recipes, not with noble messages about the human family, but with enthralling stories that make us imagine the lives of others. A good story lets you know people as individuals in all their particularity and conflict; and once you see someone as a person - flawed, complex, striving - you've reached beyond stereotype. — Hazel Rochman

Who are these bloggers? They're not trained editors at Vogue magazine. There are bloggers writing recipes that aren't tested that aren't necessarily very good, or are copies of what really good editors have created and done. Bloggers create a kind of a popularity but they are not the experts. We have to understand that. — Martha Stewart

If you've ever grown zucchini, you know they all ripen the same day. You wait all of June and July for zucchini. August rolls around, and one day - bam! You have more zucchini than you know what to do with. You start handing them out to your neighbors and friends at work because there's no way any single person can handle all that zucchini. Not even if you're smart and resourceful and have accumulated dozens of good recipes, not even a person who likes zucchini as much as I do.
Grace Savage — Gale Martin

I create recipes that are not just "good for gluten-free" but just plain GOOD, period! — Carol Kicinski

I can cook to please people, but it's quite conventional. I make a good sponge cake. I find it hard to follow recipes. — Anna Chancellor

As a leftover sixties liberal, I believe that the long arm and beady eyes of the government have no place in our bedrooms, our kitchens, or the backseats of our parked cars. But I also feel that the immediate appointment of a Special Pastry Prosecutor would do much more good than harm. We know the free market has totally failed when 89 percent of all the tart pastry, chocolate-chip cookies, and tuiles in America are far less delicious than they would be if bakers simply followed a few readily available recipes. What we need is a system of graduated fines and perhaps short jail sentences to discourage the production of totally depressing baked goods. Maybe a period of unpleasant and tedious community service could be substituted for jail time. — Jeffrey Steingarten

I'm not very good with drink recipes. If I'm entertaining, I like to come up with a house drink for the evening, one thing I'll make for the whole evening of the whole month. — Amy Sedaris

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. — Michael Symon

When you think you can stand no more of the wolf's snuffing under the door and keening softly on cold nights, throw discretion into the laundry bag, put candles on the table, and for your own good if not the pleasure of an admiring audience make one or another of the recipes in this chapter. And buy yourself a bottle of wine, or make a few cocktails, or have a long open-hearted discussion of cheeses with the man on the corner who is an alien but still loyal if bewildered. — Mary Francis Kennedy Fisher

Oh Beck, I love reading your e-mail. Learning your life. And I am careful; I always mark new messages unread so that you won't get alarmed. My good fortune doesn't stop there; You prefer e-mail. You don't like texting. So this means that I am not missing out on all that much communication. You wrote an "essay" for some blog in which you stated that "e-mails last forever. You can search for any word at any time and see everything you ever said to anyone about that one word. Texts go away." I love you for wanting a record. I love your records for being so accessible and I'm so full of you, your calendar of caloric intake and hookups and menstrual moments, your self-portraits you don't publish, your recipes and exercises. You will know me soon too, I promise. — Caroline Kepnes

I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her. — Taissa Farmiga