Quotes About Cooking

Huh - Why is Max in the kitchen?" Dr.Martinez: "We're cooking." Gazzy: "She's just keeping you company, right?" Dr.Martinez: "No, she's cooking." Nudge: "Cooking...food?" Max: "Yes, I'm cooking food, and it's great, and you're going to eat it, you twerps!

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

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

I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking.

My dad loves to cook. I'm half Thai, and growing up that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.

Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!

When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony.

I guess I fell into cooking.

My career at Microsoft really was getting in the way of my cooking.

I do probably 80 or 90 per cent of the cooking at home.

I don't believe in low-fat cooking.

Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.

Cooking is the ultimate giving!

When I'm in the country with all of the kids around and cooking, that's when I'm most relaxed. When I'm in the country I like to cook.

Reading any collection of a man's quotations is like eating the ingredients that go into a stew instead of cooking them together in the pot. You eat all the carrots, then all the potatoes, then the meat. You won't go away hungry, but it's not quite satisfying. Only a biography, or autobiography, gives you the hot meal.

I have a scar on my right arm from my ex-husband. He was cooking and he had a hot pot and he turned around and went right into my arm.

I'm a new mum who spends her days making baby food and cooking for her man. And I couldn't be happier.

Peace and happiness, begin, geographically, where garlic is used in cooking.

I am Massimo Bottura. I close my eyes and I want to understand where I am, cooking is about emotion, it's about culture, it's about love, it's about memory.

The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.

Life is like cooking: before choosing what you love, try everything... ♥

Most people would never admit it, but they'd been bitching since they were born. As soon as their head popped out into that bright delivery-room light, nothing had been right. Nothing had been as comfortable or felt so good. Just the effort it took to keep your stupid physical body alive, just finding food and cooking it and dishwashing, the keeping warm and bathing and sleeping, the walking and bowel movements and ingrown hairs, it was all getting to be too much work.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.

I always loved cooking, from an early age. I kind of wanted to be a chef.

Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!

Cooking is a caring and nurturing act. It's kind of the ultimate gift for someone, to cook for them. It creates all this beautiful stuff, conversation, appreciation, romance. All the most important things in life you do around a dinner table.

Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

What I go for in my cooking is sinful, bold and real.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

I did gardening and cooking and drawing and reading to try take the pressure off the music - just being eclectic and putting the fun back in and bringing more innocence in again is really important.

Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.

I love cooking but I still always go and sneak a little bit of sides from Boston Market, and it's so good. They're so good.

I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to the kitchen - but nobody ever wanted me to touch anything.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

My wife and I both love cooking - I am an advanced male - so we argue about who gets to rustle up dinner.

There's times when I'll see a show, or something cooking on TV, and think, "That can really be fun when it's working." But it's a grind. I did that at NBC, it was five days a week. I was doing Talk Soup and Later at the same time. It's a hard job, more difficult than people realize.

Although the cooking of food presents some unsolved problems, the quick warming of cooked food and the thawing of frozen food both open up some attractive uses. ... There is no important reason why the the housewife of the future should not purchase completely frozen meals at the grocery store just as she buys quick frozen vegetables. With a quick heating, high-frequency unit in her kitchen, food preparation from a pre-cooked, frozen meal becomes a simple matter.