Recipes Quotes

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

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.

I tested a lot of old cornbread recipes and most of them were bland or tough.

Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.

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

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.

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.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.

It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.

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 not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

I was once married to a woman who could eat anything and tell you what was in it: the most complicated recipes. Her memory of taste - now that's what I call memory!

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.

I do 280 episodes of TV a year, write 15 recipes for the magazine, and publish an annual book. With all of that, we try to get one weekend a month with Isaboo at our home in the Adirondacks to relax and recharge.

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.

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