Quotes About Cooking

I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.

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."

Just the act of cooking made her feel better, because cooking was life.

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.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

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.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.

Some people who see cooking as a job. They got into cooking at some stage and they're sort of ticking along trying to get the money together to buy the car to impress the girlfriend and you know they're doing their job, but some of these people one day, all of a sudden it becomes wonderfully exciting to them. They find this love of what they're doing and they're away.

We're spending, on average, 27 minutes a day cooking and about four minutes cleaning up, so basically about a half hour. Any one of TV shows takes twice as long to watch as that, which I think is very interesting because the main excuse people give for not cooking is they don't have time to cook, but somehow they're finding time to watch other people cook or eat on TV.

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.

Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it?

. . . I feel we don’t really need scriptures. The entire life is an open book, a scripture. Read it. Learn while digging a pit or chopping some wood or cooking some food. If you can’t learn from your daily activities, how are you going to understand the scriptures? (233)

Animals are murdered to produce meat; vegetables are torn up, peeled, and chopped; most of what we eat is treated with fire; and chewing is designed remorselessly to finish what killing and cooking began. People naturally prefer that none of this should happen to them. Behind every rule of table etiquette lurks the determination of each person present to be a diner, not a dish.

My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I have been excited about eating and cooking for as long as I can remember.

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

I love every minute in the kitchen with my kids, even the mess (I've learned to embrace it!). I find that in the car on the way home from school, I often get one-word answers when I ask about their day. But when we're cooking, I get in-depth stories.

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

You probably don't think twice about going into your kitchen and turning a few knobs to prepare a meal for yourself and your family on an electric or gas range. But for nearly 3 billion people in developing countries who depend on solid fuels to cook their food, the simple act of cooking results in 4 million premature deaths every year from exposure to toxic smoke.

I eat only vegetables and fruit, and to me it's the most aspirational diet because it's so easy. It's quite simple, the cooking I do.

I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.

When you have a young kid you can't go out much at night, so I spent a lot of time at home, watching movies and cooking dinner with my wife. It felt like what most people experience. White picket fence stuff.So there was some enjoyment of that normalcy, but I have to admit that part of me missed the chaos of touring. I think it's about balance.

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.

If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.

Harriet Beecher Stowe was thirty-nine when she began Uncle Tom's Cabin. She had given birth to seven children and seen one die. She wrote her book to be serialized in an abolitionist newspaper. Much of it she composed on the kitchen table in between the cooking, mending, tending to her house.

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.

I took cooking classes when I was younger; girls weren't interested in me, and I thought I may be alone for the rest of my life.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

I don't believe in inspiration. Inspiration is for amateurs. Some of the time you know you're cooking, and the rest of the time, you just do it.

Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.

Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam.

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's the company, not the cooking, that makes a meal.

One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food

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.

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

Really the only motivation is through deliciousness; cooking great food that people want to eat again. I want them all to achieve what they all want to do, and I ask then all what they want to do in 5 years. I don't care what the answer is, I can help them all get there as long as they tell me what they want.

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.

Never apologize for your cooking.

Cooking is the showy side of domesticity.

Cooking may be as much a means of self-expression as any of the arts.

An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating

Liz looks at the tissue box, which is decorated with drawings of snowmen engaged in various holiday activities. One of the snowmen is happily placing a smiling rack of gingerbread men in an oven. Baking gingerbread men, or any cooking for that matter, is probably close to suicide for a snowman, Liz thinks. Why would a snowman voluntarily engage in an activity that would in all likelihood melt him? Can snowmen even eat? Liz glares at the box.

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.

I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.

I remember my dad watched a lot of TV that we watched, too. I remember watching Saved By The Bell because me and my sister watched it, and my dad kind of watched it with us, too, while he was cooking or whatever he was doing in the kitchen.

I am in fact a Hobbit in all but size. I like gardens, trees, and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking; I like, and even dare to wear in these dull days, ornamental waistcoats. I am fond of mushrooms (out of a field); have a very simple sense of humor (which even my appreciative critics find tiresome); I go to bed late and get up late (when possible). I do not travel much.