Quotes About Cooking

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.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

I don't know that I have a favorite meal. When I'm cooking I'm thinking about the person I'm feeding and I want to make them whatever they want. My husband's favorite meal is carbonara. I guess my favorite food is anything my mom makes. Because like anybody who loves their mother's cooking, if you try and make your mom's recipes, they never taste quite the same. And I don't know if that's because she's lying about what she's putting in there and just not telling me. Like when I turn my back, she's sneaking something in there. It just never seems to taste the same.

For years - especially in England where I come from - cooking was a subservient job. When I told my Dad I was going to be a cook, he wouldn't talk to me for two years. Even though it was associated with my military service, he thought cooking was beneath me.

Cooking well doesn't mean cooking fancy.

I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.

Life is like cooking your masterpiece recipe. You have to get the right ingredients,have the right mixture and the right cooking time to reveal the PERFECT and DELICIOUS TASTE of your craft.

When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.

The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.

I'm actually a 'Witch' not Wiccan...justa Witch. I started reading Tarot when I was 8 years old. I dabble in astrology, Candle Magick, gems/stone Magick and I mainly use herbs for cooking. But cooking is it's own Magick-when done right. Actually, when I colour Tarot...I do use a form of Colour Magick..colours do influence mood...so I conscienciously choose certain colours for certain scenes.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

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.

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 a great way to get back in touch with things that brought us comfort.

In France, cooking is a serious art form and a national sport.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

Cookery is a wholly unselfish art: All good cooks, like all great artists, must have an audience worth cooking for.

'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.

Timing's mighty important. In cooking, in life, in love. If the timing goes wrong, you've got to start over. Do it right.

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

Good french cooking cannot be produced by a zombie cook.

When everyone's focused on the conventional parts of war - doing infantry imbeds or chasing IEDs - you look at the thing that seems not that interesting to people, like the circumstances of logistics workers cooking the troops' food or cleaning their latrines.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing! It's a sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.

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.

Every July, August and part of September I escape of the guitar, I escape of Paco de Lucia and I go to Mexico to the Carrabian. I have a little house there where I spend two months listening to music, no playing because I don't bring the guitar with me, fishing and cooking my fish and charging the batteries for new concerts.

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.

Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.

Little things like making clothes, baking bread, cooking, even useless things like bird-watching, sketching flowers, playing guitar in the home - that sort of time is gone. And the time we have? We're so exhausted, we want to let ourselves get sucked in to the escape world of TV. I'm speaking from experience; I'm not above all this.

For the writer, there is nothing quite like having someone say that he or she understands, that you have reached them and affected them with what you have written. It is the feeling early humans must have experienced when the firelight first overcame the darkness of the cave. It is the communal cooking pot, the Street, all over again. It is our need to know we are not alone.

There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.

I have such respect for people who do non-fiction casting after settling on the grandparents we got for this. It is really hard to find people who are not fame-whores. We're lucky these people actually wanted to spend their time doing this. All of them would have much rather been cooking without the cameras, being with their families. That's why they're great characters.

I do not stick to rules when cooking. I rely on my imagination.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

I don't think music is an art any more than cooking food is an art.

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.

Winning is very tangible, it's very exciting, it's very pleasing, but it's momentary. If you can do things that last, that each generation can build upon, then that's when you're cooking.

Living alone is good for privacy, bad for full-scale cooking and moving heavy furniture.

I love your cooking, honey, but sometimes I need some real food.

I am a fast cook. I have to be, as I am a busy person with many responsibilities and don't have a lot of time for cooking.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

Do the dishes while you're cooking.

I think my ideal man would speak many languages. He would speak Ibo and Yoruba and English and French and all of the others. He could speak with any person, even the soldiers, and if there was violence in their heart he could change it. He would not have to fight, do you see? Maybe he would not be very handsome, but he would be beautiful when he spoke. He would be very kind, even if you burned his food because you were laughing and talking with your girlfriends instead of watching the cooking. He would just say, 'Ah, never mind'.

It's really quite a situation. It's ridiculous. I make $200,000, $300,000 a night. For years I was working little dives, and if I got $700 a week, I'd say, "Wow, I'm really cooking.

Yes, of course. I was on her like, um... I believe that old woman last week we took after she'd burnt down her house cooking said 'like white on rice.

I love being at home now, improving my cooking. I've got a really bad memory, so my first attempts were a disaster - I'd forget what ingredients to put in. But I do a lasagna that's a crowd-pleaser, and a good lemon drizzle cake, which I take to my mom's for the Sunday roast to fatten the family up.

The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.