Quotes About Cooking

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

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

Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.

A woman who spends all day washing and cooking and ironing doesn't want to go to the movies to watch a film about a woman who spends all day washing and cooking and ironing.

I know that some people feel that cooking is time consuming, but cooking is an activity that you can do for yourself and you'll be in good condition to do all the other things that you want to do in your life for a very long time.

Iron and coal dominated everywhere, from grey to black: the black boots, the black stove-pipe hat, the black coach or carriage, the black iron frame of the hearth, the black cooking pots and pans and stoves. Was it a mourning? Was it protective coloration? Was it mere depression of the senses? No matter what the original color of the paleotechnic milieu might be it was soon reduced by reason of the soot and cinders that accompanied its activities, to its characteristic tones, grey, dirty-brown, black.

I actually studied cooking and, like, was thinking about becoming a chef.

Hopefully people will be inspired to cook. It's my mission to persuade people not to be afraid of cooking.

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.'

Opening a play is just tough. The idea that actors are weirdly protected from it is a myth. If you imagine yourself having to spend two and a bit hours cooking bolognaise, remembering a whole major work by David Hare and speaking it at the correct moment between chopping carrots and stirring the onions in front of an audience - the normal human response is 'Please, can I go to the airport?'

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.

I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.

Cooking is the ultimate giving!

Nourishment is not just “nutrition.” Nourishment is the nutrients in the food, the taste, the aroma, the ambiance of the room, the conversation at the table, the love and inspiration in the cooking, and the joy of the entire eating experience.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make.... Usually one's cooking is better than one thinks it is. And if the food is truly vile...then the cook must simply grit her teeth and bear it with a smile.

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.

Western European societies are unprepared for the massive immigration of brown-skinned peoples cooking strange foods and maintaining different standards of hygiene... All immigrants bring exotic customs and attitudes, but Muslim customs are more troublesome than most.

I came in rather late in the casting process of Reaper. I believe they had all the other roles cast. They were having trouble finding the devil. They had seen almost 100 actors for the role. I got the script and I liked it - it was clever and witty and very, very funny, and a nice, fresh take on an old story. I went in and did a scene for the producers, the kitchen scene from the pilot where I'm cooking a chicken-fried steak. At the end of it, they all had a smile on their face, and they realized they had found their devil.

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.

I'm very domestic; I love cleaning. I love cooking. I like waiting on people. I just like to make things. I don't break that down to be weakness, or the only things women can do, or putting me back 20 years.

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!

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.

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

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 have lots of older siblings, and as they started to leave the house, I went from cooking once a week to twice, three times, and so on. After a while, it was just like making the bed.

Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot closer to factory work than art, whatever level you're doing it at. Certainly chefs are used to living like rock 'n' rollers to some extent, inasmuch as we get a lot of those fringe benefits without having to learn how to play guitar.

Once learnt, this business of cooking was to prove an ever growing burden. It scarcely bears thinking about, the time and labour that man and womankind has devoted to the preparation of dishes that are to melt and vanish in a moment like smoke or a dream, like a shadow, and as a post that hastes by, and the air closes behind them, afterwards no sign where they went is to be found.

Anyone can see that to write Uncle Tom's Cabin on the knee in the kitchen, with constant calls to cooking and other details of housework to punctuate the paragraphs, was a more difficult achievement than to write it at leisure in a quiet room.

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.

My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

I always tell people a clean cooking area is a clean mind which is available for the creativity.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

RAW is very forgiving. I was photographing a farm woman in Ecuador cooking over a small fire and my fill flash didn't go off a few times. I was about to delete the RAW files but decided to play with the curves first because I like the composition. It turned out that the image, although underexposed by two stops, was better than the fill-flashed images because the fire was the only source of illumination and it looked more real.

In everyday life I am quiet and reserved, not the housekeeper type but cool and relaxed. I don't get up in the morning wearing false eyelashes and I don't wear fancy underwear when I'm cooking popcorn. I'm a nice little ducky.

I really love research. It's one of the things I love most about my job. I feel like it's me in the lab cooking up the character.

Governing a great nation is like cooking a small fish, too much handling will spoil it.

Cooking isn’t taught,” Patch said. “It’s inherent. Either you’ve got it or you don’t. Like chemistry. You think you’re ready for chemistry?” I pressed the knife down through the tomato; it split in two, each half rocking gently on the cutting board. “You tell me. Am I ready for chemistry?” Patch made a deep sound I couldn’t decipher and grinned.

Our citizens are tired of big government raising their taxes and cooking up new ways to micromanage their lives, our citizens are tired of big government killing jobs with their do-gooder policies. In short the people are Fed Up!

Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.

I chop a lot of onions because I love cooking, and the times where I've never cried chopping onions is when I'm not thinking about it, when I'm talking to someone or I'm listening to music.

Assuming that women don't like football and that men aren't intersted in home decorating and cooking.

Cooking? Oh we were great, you'd take anything and melt cheese on it, and the one who could guess what it was didn't have to wash up!

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.

Do not taste food while you're cooking. You may lose your nerve to serve it.

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.

I look cooking! Particularly pad thai.