Recipes Quotes

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 love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.

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.

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

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.

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

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!

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

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

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.

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

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.

Jesus does not give recipes that show the way to God as other teachers of religion do. He is himself the way.

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

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.

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