Quotes by Women Chefs

Julia Child

Bethenny Frankel

Isa Chandra Moskowitz

Diana Kennedy

Melissa d'Arabian

Men and women are certainly but children of an older growth, which fact is especially emphasized during times of sickness and suffering.

Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.

Provence is a country to which I am always returning, next week, next year, any day now, as soon as I can get on a train.

Elizabeth David

They say that black-eyed peas bring you luck when eaten on New Year's Day, and New Year's is also the time of year many people go vegan, so not only will you be lucky, so will the animals!

Isa Chandra Moskowitz

If happiness were easy, everybody would feel it all the time, and it wouldn't seem like such an elusive prize.

Bethenny Frankel

A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.

Ham held the same rating as the basic black dress. If you had a ham in the meat house any situation could be faced.

I want my recipes to be clever examples of a bigger story, a celebration of resource responsibility and spending with purpose.

Melissa d'Arabian

A recipe is only a theme, which an intelligent cook can play each time with a variation.

China tea, the scent of hyacinths, wood fires and bowls of violets – that is my mental picture of an agreeable February afternoon.

If you're not in a good mood, the only thing you should make is a reservation.

If you sometimes feel depressed or let down, if you're suffering from the pressures of life, or simply having a plain old grey day, my advice is to roast a chicken.

Creating one single story often requires experimenting and planning and falling on your literary rear more than once before you find the way that works for your particular tale. The most important issue is to keep on trying until you get it right.

This is one of those rare recipes, surprising in its flavors and wonderful in its simplicity -- an out-and-out favorite of mine.

A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.