Quotes About Cooking

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good 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, 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.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

Cooking is at once child's play and adult joy. And cooking done with care is an act of love.

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

Describing life out of the public eye to David Letterman, December 6th, 1996 It's been different. I started driving again. I started cooking again. My driving's better than my cooking. George has discovered Sam's Club.

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

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.

Electrify your life! With heating and cooling, cooking and travel, and you will be doing a lot to help the future of this planet. There is no need to burn anything anymore.

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.

When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

I guess I fell into cooking.

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.

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

My two rules of cooking: keep it fresh and keep it simple.

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

I often went to bed without supper cause I hated my mother's cooking. So, to go to bed without supper was not a torture to me. If she was gonna hurt me, she'd make me eat.

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.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

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.

I like cooking, but I think someone else ought to do the dishes.

I'm a new mum who spends her days making baby food and cooking for her man. And I couldn't be happier.

Good painting is like good cooking; it can be tasted, but not explained.

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.

Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.

For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

It might be helping to explore a story visually by going to see a museum exhibit that's relevant to something that somebody's reading, or going to see a show or listening to a piece of music or cooking a meal that's in one of the stories, something practical, something kinesthetic that draws the reader in and helps them to experience the story for themselves. Those are all ways I think we can kind of come in the back door and help kids find the joy, as opposed to the chore or responsibility, of reading.

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

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.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.

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

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

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.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

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.

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.

Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.

I really appreciate crafts. I like cooking. I love food and drink. I love owning that through Instagram. Although that can be challenging at times because it doesn't fit people's stereotypes of a technical founder.

If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.

80% of Italian cooking is done in a sauté pan.

In everyday life I am quiet and reserved, not the housekeeper type but cool and relaxed. I don't get up in the morning wearing false eyelashes and I don't wear fancy underwear when I'm cooking popcorn. I'm a nice little ducky.

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