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 sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.

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

Sentinel meeting tonight,” Ria told her. “At Lucas's place.” “Time?” ... “Seven. Sascha's doing dinner.” “God save us all.” Sascha had decided she liked cooking. Unfortunately, cooking didn't like her back.

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

If I were to tell you that I'm the one who does all the cooking, you'd interpret it as me trying to be some kind of role model. And if I were to say that my husband does all the cooking, you'd say: "Ah, so that's how it is with family ministers."

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

If you watch cooking shows on cable, they have lots of British people. Because when you think good cooking, you immediately think Britain.

It is a pity to make a mystery out of what should most easily be understood. There is nothing occult about the thought that all things maybe made well or made ill. A work of art is a well-made thing - that is all. It may be a well-made statue of a well-made chair or a well-made book. Art is not a special sauce applied to ordinary cooking; it is the cooking itself that is good. Most simply and generally, Art may be thought of as "The Well Doing of What Needs Doing."

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

Cooking like everything else in France is logic and fashion.

Cooking certain dishes, like roast pork, reminds me of my mother.

Sanaz Minaei [business woman] shows a visitor a cooking class at one of her several companies and says the opportunities for Iran are huge if only the country can rejoin the global economy as promised.

You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking.

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.

Cooking is like love. It should be entered into with abandon or not at all.

I'm not a 'strong warrior queen' like people think. I spend most of my day cooking and doing things with my sons.

In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'

In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.

My life has been sadly lacking in snails. I can't clearly remember any first-hand encounters. The best thing I can come up with is second-hand, a passage in Jacques Pépin's autobiography (The Apprentice: My Life in the Kitchen) in which he describes prying snails from the terrace of his vacation home and cooking them up for dinner.

I love cooking and spending time in mine.

Food-what is chosen from the possibilities available, how it is presented, how it is eaten, with whom and when, and how much time is allotted to cooking and eating it-is one of the means by which a society creates itself and acts out its aims and fantasies.

I tell people all the time, you have to be in love with that pot. You have to put all your love in that pot. If you're in a hurry,just eat your sandwich and go. Don't even start cooking, because you can't do anything well in a hurry. I love food. I love serving people. I love satisfying people.

It's just human. We all have the jungle inside of us. We all have wants and needs and desires, strange as they may seem. If you stop to think about it, we're all pretty creative, cooking up all these fantasies. it's like a kind of poetry.

My mom grew up in the Philippines, and she would use coconut oil. I put that in my hair always - literally, natural coconut oil that you use for cooking. I use that for my cuticles and dry spots on my skin too.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

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

Most baby books also tend to romanticize the mother who stays at home, as if she really spends her entire day doing nothing but beaming at the baby and whipping up educational toys from pieces of string, rather than balancing cooing time with laundry, cleaning, shopping and cooking.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

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.

Since there is an assumption that a lot of models ‘starve themselves’ to stay thin, I always find it both funny and shocking when people ask me if I ‘overeat’ or am ‘fed better’ on photo shoots to help me stay a ‘larger size.’ While I may be a total foodie and enjoy cooking, I simply eat when I’m hungry and finish just before I’m full.

It might be helping to explore a story visually by going to see a museum exhibit that's relevant to something that somebody's reading, or going to see a show or listening to a piece of music or cooking a meal that's in one of the stories, something practical, something kinesthetic that draws the reader in and helps them to experience the story for themselves. Those are all ways I think we can kind of come in the back door and help kids find the joy, as opposed to the chore or responsibility, of reading.

There should always be some flowering and maturing of the fruits of nature in the cooking process.

Housework is a breeze. Cooking is a pleasant diversion. Putting up a retaining wall is a lark. But teaching is like climbing a mountain.

Cooking for six people every day is like having a cafe.

I liked the ceremony, the ritual of preparing cocaine, as much as doing it. I did it for a year, loved it, then stopped. Now I feel the same way about cooking.

As is the case with all good things in life - love, good manners, language, cooking - personal creativity is required only rarely.

If people are going to be cooking the books, you're in trouble.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

Never apologize for your cooking.

A person cooking is a person giving. Even the simplest food is a gift.

I got into cooking and I went and cooked in Italy. I became a doula for a while. I built stone walls one summer, and I read a lot, and I swam a lot, and I spent a lot of time thinking.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

I'm no good at cooking or music, but I've always known how to garden. Nobody ever taught me; I just absorbed it. Some families are churchgoers or sports fans. We gardened.

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