Quotes About Cooking

Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.

Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

Cooking is really calming. Sharing food with friends, cooking.

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.

The most indespensible ingredient of all good home cooking: love for those you are cooking for.

Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!

There’s something sexy in cooking for a man who likes my food. Am I growing up?

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)

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

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.

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

I've always been a foodie. My grandmother got me hooked on cooking.

Your aim's as bad as your cooking sweetheart... and that's saying something!

Cooking is the ultimate giving!

When I'm in the country with all of the kids around and cooking, that's when I'm most relaxed. When I'm in the country I like to cook.

I am Massimo Bottura. I close my eyes and I want to understand where I am, cooking is about emotion, it's about culture, it's about love, it's about memory.

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.

Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.

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 do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

I always loved cooking, from an early age. I kind of wanted to be a chef.

Most baby books also tend to romanticize the mother who stays at home, as if she really spends her entire day doing nothing but beaming at the baby and whipping up educational toys from pieces of string, rather than balancing cooing time with laundry, cleaning, shopping and cooking.

Heterosexual women who've had long-term relationships see their man fall apart. They go, "I'm giving him my whole life - I'm giving him my love, I'm cooking for him, he's got this great sex, he's got everything. Why is he so miserable all of a sudden? Why does he want to get away with his buddies and look at other girls? What is his problem?" It seems like something that happens to men, they feel like their manliness has been chipped away and destroyed by being with just one woman. They feel resentful and they're passive-aggressive.

In an avant-garde cooking restaurant, it's the experience that's the difference.

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 mythology - a story told over and over, passed on again and again, always with the same meaning but expressed in endlessly different ways.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

I always see the filming as basically going to the grocery store and buying a bunch of ingredients and that's about as far from having a dinner as you can possibly be. Then editing is the cooking, the preparation of the meal and if you don't edit it you've just got a pile of raw meat.

I tried all my life to be a normal person. Stars are in the sky. I like cooking and gardening.

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.

There's a layer of satisfaction that I get from cooking that is more than the work itself. I think when you're too competitive sometimes you can lose the joy of what you do.

The motto of West African cooking is that if the food doesn't set fire to the tablecloth the cook is being stingy with the pepper.

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.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

I want my daughter to be able to go to school and see the diversity of things that her classmates are eating and appreciate that, too. So I'm really excited for her to just kind of sit in and watch me cook and be really hands on and just enjoy cooking.

Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of 'Fannie Farmer' or 'The Joy of Cooking'.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

I love making down-home Southern cooking, and just chilling out and having cakes and pies and baking stuff, you know. I'm a pretty simple girl.

Climate experts say we should tell villagers in developing countries to reduce the amount of cooking smoke they generate to help fix global warming. You know, it's as if these people don't hate us enough already. I mean, they live in mud huts, they have thatch roofs, their clothes are made of straw. We pull up in a bunch of Humvees and SUVs going, 'Hey, you want to cut the smoke out of here?'

I didn't start cooking until I was thirty-two. Until then, I just ate. - Julia Child

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.

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.