Quotes About Cooking

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real 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 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.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

I love cooking for myself and cooking for my family.

I love cooking. Not for myself alone. Cooking is about giving.

I wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.

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."

[The kitchen] was also messy--delightfully so, thought Jane--and it didn't look as though lots of cooking went on there. There was a laptop computer on the counter with duck stickers on it, the spice cabinet was full of Ben's toy trucks, and Jane couldn't spot a cookbook anywhere. This is the kitchen of a Thinker, she decided, and promised herself that she'd never bother with cooking, either.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

As a woman, you spend so much time either cooking or getting ready to go somewhere. I like to have music when I'm doing either of these things.

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

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'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

If you want to know the people of a nation, I am sure you can judge a great deal more about them from their cooking and eating traditions than you can from the words and actions of their public officials.

I guess I fell into 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.

One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.

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

It is possible to ruin a chicken in the cooking of it, but not easily. Short of burning it or letting it get dried out, you can hardly go wrong.

I ate her cooking for eighteen years," he whispered. "You get used to it." "Oh yeah, when?" "I think it happened around the seventeenth year," Henry said.

Architecture might be more sportive and varied if every man built his own house, but it would not be the art and science that we have made it; and while every woman prepares food for her own family, cooking can never rise beyond the level of the amateur's work.

There is a strong side to me, that is of a homemaker. I look forward to spending time at home in the evenings, cooking a meal, chatting with my parents and inviting friends over.

Cooking is a form of flattery....a mischievous, deceitful, mean and ignoble activity, which cheats us by shapes and colors, by smoothing and draping.

I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food 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.

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.

I don't enjoy cooking when I'm high. And I don't want to be eating garbage because then I'll feel gross.

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

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.

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 love cooking and baking.

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

My granddaddy died when I was about 6 years old, I think. And my grandmother took a job cooking in the school lunchroom. So she did great. She made $18 a week.

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

I don't really time how long it steeps, but in general I don't plan much when it comes to tea or cooking. I'm more about the feeling.

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.

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.

I always get so excited cooking chicken wings.

I don't do drugs. Because my grandmother raised me. I think like an old, black, Southern woman. If I'd have done coke, I'd probably be cooking pancakes.

I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.

Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.

I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.

Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.

Now the Thanksgiving meal is just so unnecessarily difficult. I mean even mashed potatoes - it's like the most difficult kind of, you know, medieval idea. All right, instead of just cooking them, why don't you spend, like, eight hours peeling them and then we'll have to mash them up. It feels like prison labor, really.