Quotes About Cooking

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

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.

[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.

Some people who see cooking as a job. They got into cooking at some stage and they're sort of ticking along trying to get the money together to buy the car to impress the girlfriend and you know they're doing their job, but some of these people one day, all of a sudden it becomes wonderfully exciting to them. They find this love of what they're doing and they're away.

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

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?

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 done with care is an act of love.

For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.

I eat only vegetables and fruit, and to me it's the most aspirational diet because it's so easy. It's quite simple, the cooking I do.

Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.

I would love to go on MasterChef. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.

Reading any collection of a man's quotations is like eating the ingredients that go into a stew instead of cooking them together in the pot. You eat all the carrots, then all the potatoes, then the meat. You won't go away hungry, but it's not quite satisfying. Only a biography, or autobiography, gives you the hot meal.

Nourishment is not just “nutrition.” Nourishment is the nutrients in the food, the taste, the aroma, the ambiance of the room, the conversation at the table, the love and inspiration in the cooking, and the joy of the entire eating experience.

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

Life is like cooking: before choosing what you love, try everything... ♥

I took cooking classes when I was younger; girls weren't interested in me, and I thought I may be alone for the rest of my life.

Great cooking favors the prepared hands.

Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

I love being at home and cooking and baking.

I love cooking during Christmas, all smells like the hot apple cider, the hot spiced wine.

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

What I go for in my cooking is sinful, bold and real.

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.

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.

If people are going to be cooking the books, you're in trouble.

The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.

The poet who writes "free" verse is like Robinson Crusoe on his desert island: he must do all his cooking, laundry and darning for himself. In a few exceptional cases, this manly independence produces something original and impressive, but more often the result is squalor - dirty sheets on the unmade bed and empty bottles on the unswept floor.

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.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.

In cooking, as in all the arts, simplicity is the sign of perfection.

At length, when I considered it, I realized that the best of my actions were small things. Picking flowers and cooking food for my mother when she had been unwell, spending an afternoon with the children, sending money to my sister or kissing Henry's tiny head as he slept in the nursery before I left. I thought of every detail and afterwards I felt better. Hellfire and brimstone have never appealed to me and I admit I become easily confused thinking of right and wrong. But I do understand kindness.

I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.

Courses in prosody, rhetoric and comparative philology would be required of all students, and every student would have to select three courses out of courses in mathematics, natural history, geology, meteorology, archaeology, mythology, liturgics, 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 is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

The man you love cooking for you is good for you too.

I love home cooking, and I'm not a great one for fast food.

[Charlie Parker] was kind of a sponge and intrigued by it all.That's similar to what Phil [Woods] told me about Bird, too. Like he was into cooking. He was just into a lot of things. Yeah, it's about dealing with bebop and jazz and Trane [John Coltrain] and post-Trane and knowing the history. But you've got to live. You have to experience things. Know something in this world. So it was a very deep education about what it means to try and be an artist.

Cooking can cure almost anything.

Rule a kingdom as though you were cooking a small fish - don't overdo it.

When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.

I watched my mother waste her life on housework and swore I'd never do that. Dave does the cooking.

The breakfast food idea made its appearance in a little third-story room on the corner of 28th Street and Third Avenue, New York City....My cooking facilities were very limited, making it very difficult to prepare cereals. It often occurred to me that it should be possible to purchase cereals at groceries already cooked and ready to eat, and I considered different ways in which this might be done.

Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.

I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks.