I'm a breakfast type of guy. Don't get me wrong. I can cook, I'm kinda nice on the burner, but I enjoy making breakfast. I do it all... Scrambled eggs... French toast... Pancakes... Breakfast is my thing.— Ja Rule
Relaxing French Cooking quotations
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Central heating, French rubber goods and cookbooks are three amazing proofs of man's ingenuity in transforming necessity into art, and, of these, cookbooks are perhaps most lastingly delightful.
Japanese food is very pretty and undoubtedly a suitable cuisine in Japan, which is largely populated by people of below average size. Hostesses hell-bent on serving such food to occidentals would be well advised to supplement it with something more substantial and to keep in mind that almost everybody likes french fries.
How can people say they don't eat eggplant when God loves the color and the French love the name? I don't under'stand.
God made only water, but man made wine.
My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.
Sauces comprise the honor and glory of French cookery.
They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent.
Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes.
Sometimes, if you want to be happy, you've got to run away to Bath and marry a punk rocker. Sometimes you've got to dye your hair cobalt blue, or wander remote islands in Sicily, or cook your way through Mastering the Art of French Cooking in a year, for no very good reason.
Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.
As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.
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.
Nowadays I actually cook Italian-style food more than French heavy sauces.
I make a good salad, some great roasted vegetables, grilled fish. Im crazy about L.A. because at the farmers market you find all kinds of wild mushrooms.
I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.
I grew up in France, my first language was French, and I tend to gravitate towards French cooking.
Chef: Any cook who swears in French.
I come from Yorkshire in England where we like to eat chip sandwiches - white bread, butter, tomato ketchup and big fat french fries cooked in beef dripping.
Even if I'm gone all day, breakfast is the one meal I always cook for my kids.
I make French toast, oatmeal, or an egg burrito.
Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.
If any one element of French cooking can be called important, basic and essential, that element is soup.
Forget that New Orleans is actually a little like the Combat Zone with French cooking, it still happens to be part of the great state of Louisiana where people play the political game the same way it's played in Lebanon. The place is one layer after another of tribes, factions and at least a million laughs.
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.
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.
Ten cooks' shops! ...and all within three minutes' driving! one would think that all the cooks in the world ...had said - Come, let us all go live at Paris: the French love good eating - they are all gourmands - we shall rank high.
The French use cooking as a means of self-expression, and this meal perfectly represented the personality of a cook who had spent the morning resting her unwashed chin on the edge of a tureen, pondering whether she should end her life immediately by plunging her head into her abominable soup.
I'm an avid cook. Brazilian, some Italian, a little French. And I often throw dinner parties.
The French cook; we open tins.
Good french cooking cannot be produced by a zombie cook.
Food: Part of the spiritual expression of the French, and I do not believe that they have ever heard of calories.
The French don't know how to cook breakfast.
If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste.
The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served plain. The first course could include a dollop of Italian in 1492, but not Spanish spice or French sauce or too much Indian corn. Nothing too filling or fancy ahead of the turkey and pumpkin pie, just the way Grandma used to cook it.
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.