Quotes About Cooking

I love cooking for myself and cooking for my family.

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.

When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.

If he desired to know about automobiles, he would, without question, study diligently about automobiles. If his wife desired to be a gourmet cook, she'd certainly study the art of cooking, perhaps even attending a cooking class. Yet, it never seems as obvious to him that if he wants to live in love, he must spend at least as much time as the auto mechanic or the gourmet in studying love.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

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.

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?

Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.

I'm a writer, not an editor, and though the editing rarely cut into my writing time, it did take away from that walking-around-thinking-about-it-when-you're-not-thinking-about-it time that I think is important for writers. When you're half-thinking about what you're working on while driving, cooking . . . just letting things sift and settle, come to you.

They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.

I do probably 80 or 90 per cent of the cooking at home.

Watching Italians eat (especially men, I have to say) is a form of tourism the books don't tell you about. They close their eyes, raise their eyebrows into accent marks, and make sounds of acute appreciation. It's fairly sexy. Of course I don't know how these men behave at home, if they help with the cooking or are vain and boorish and mistreat their wives. I realized Mediterranean cultures have their issues. Fine, don't burst my bubble. I didn’t want to marry these guys, I just wanted to watch. (p. 247)

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.

My sister would say I'm a feeder because I like cooking for people.

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.

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.

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.

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'm obsessed with cooking shows, even though they make everything look so easy when it isn't.

I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.

The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.

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.

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.

I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.

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.

If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.

One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.

When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.

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.

Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

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

Wolfe scowled at her. I could see he was torn with conflicting emotions. A female in his kitchen was an outrage. A woman criticizing his or Fritz's cooking was an insult. But corned beef hash was one of life's toughest problems, never yet solved by anyone.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

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.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

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.

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.

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.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

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.

Cooking and baking are pleasures and I want everyone to be able to experience and share them.

Cooking saved my life! Sure, there were some miserable moments, but that was sort of the point, to find something challenging and consuming enough to take a place in the center of my life into which was creeping a horrible feeling of stasis and the doom of mediocrity.

The Brit abroad is always the voice of caution. Persons of other cultures are known to be undisciplined, prone to leaning out of car windows and cooking with garlic.

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

See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.

Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.

One can perfectly well philosophize while cooking supper.