#cooking

How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things. ↗

— Dwayne Andreas

#cooking #country #going #government #how

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is. ↗

— Mario Batali

#classic #cooking #encyclopedia #i #italian

I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel. ↗

— Dom DeLuise

#channel #coming #cooking #cooking show #did

It's nice coming to Nashville, and we have four-bedroom house and a dog, and we go swimming a lot. We get down here and spread out a lot, and I miss my sweet tea and my cornbread and my good southern cooking - but I'm down here eating pretty for two weeks and I'm ready to go back to New York City. ↗

— Justin Townes Earle

#city #coming #cooking #dog #down

I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking. ↗

— Heston Blumenthal

#apart #art #best #born #british

I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single? ↗

— Will Estes

#available #classes #cook #cooking #guy

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. ↗

— Tom Brady

#better #big #bit #bread #cooking

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients. ↗

— Ron Ben-Israel

#because #challenged #chefs #chemistry #consider

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit. ↗

— Earl Campbell

#cooking #got #house #houston #i

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes. ↗

— Alton Brown

#because #book #common #cooking #exploration