Quotes About Cooking

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

The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.

Better be careful talking about how good my cooking is. Roslyn might get jealous.” The vampire madam let out a soft laugh. “Oh, I’ll freely admit that your cooking is much better than mine, Gin. But I have certain skills you don’t, especially in the bedroom. I think that Xavier far prefers those, even over a plate of the Pork Pit’s best barbecue.” Roslyn gave Xavier a sly look, and the giant’s grin widened. “Well played, Roslyn,” I murmured. “Well played.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

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."

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.

When we travel for research our strategy is to simply move from kitchen to kitchen. It's truly a wonderful way to travel - food shopping, cooking and eating in one home for lunch and then another for dinner. The process of cooking takes us immediately into the rituals and rhythms of daily life and also places us firmly in the position of learners. We were meet with incredible generosity by all of the families we ate with.

Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.

Cooking certain dishes, like roast pork, reminds me of my mother.

Iron and coal dominated everywhere, from grey to black: the black boots, the black stove-pipe hat, the black coach or carriage, the black iron frame of the hearth, the black cooking pots and pans and stoves. Was it a mourning? Was it protective coloration? Was it mere depression of the senses? No matter what the original color of the paleotechnic milieu might be it was soon reduced by reason of the soot and cinders that accompanied its activities, to its characteristic tones, grey, dirty-brown, black.

Cooking is so popular today because it's the perfect mix of food and fun.

It's about getting the kids up and fed, getting one to school, getting the other down for a nap, going to the grocery store, picking one up from school, getting the other one down for another nap, cooking dinner... I live my life at these two extremes. I'm either a full-time stay-at-home mom or a full-time actress.

Islam doesn't try to destroy cultures; it cleans them up. You can keep your language but get rid of your racist speech. You can keep your style of cooking, but get rid of alcohol. You can keep your cultural dresses, but keep your modesty on the highest level.

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.

I had a passion for cooking, and I was a very bad student.

My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.

In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'

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 think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.

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.

I'm fed most by nature; going to the beach or lying in the grass are the greatest kinds of medicine. Cooking for other people. Kicking it with friends and family. And I love dancing - by myself in my house, with friends anywhere, or in a class.

The smell of cooking food is often a calming one.

There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

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.

I love being at home and cooking and baking.

Cooking for six people every day is like having a cafe.

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

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.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

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.

I don't think music is an art any more than cooking food is an art.

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.

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.

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

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

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.

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.

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.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.