Quotes About Cooking

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

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.

For years - especially in England where I come from - cooking was a subservient job. When I told my Dad I was going to be a cook, he wouldn't talk to me for two years. Even though it was associated with my military service, he thought cooking was beneath me.

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.

If you watch cooking shows on cable, they have lots of British people. Because when you think good cooking, you immediately think Britain.

The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.

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

I love to cook. In fact, at this exact moment, I am trying something new: I am cooking a whole chicken in my crockpot, which I've never done before. I browned it with garlic powder, salt and pepper, and I put a bunch of celery and onions - which I'll have to hide from the children because they claim to hate onions - and I'm going to make homemade mashed cream potatoes. I always, before I leave for work in the morning, have supper cooking. That way, when I come home and they come home from school, there's all kinds of good smells in the house.

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.

Some people do get nervous about cooking for me, others just get extremely irritated by my interfering.

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

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 would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

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 actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.

I have a scar on my right arm from my ex-husband. He was cooking and he had a hot pot and he turned around and went right into my arm.

Food-what is chosen from the possibilities available, how it is presented, how it is eaten, with whom and when, and how much time is allotted to cooking and eating it-is one of the means by which a society creates itself and acts out its aims and fantasies.

It's just human. We all have the jungle inside of us. We all have wants and needs and desires, strange as they may seem. If you stop to think about it, we're all pretty creative, cooking up all these fantasies. it's like a kind of poetry.

You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.

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.

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.

The truth is, almost nobody wants to experience real nature. What people want is to spend a week or two in a cabin in the woods, with screens on the windows. They want a simplified life for a while, without all their stuff. Or a nice river rafting trip for a few days, with somebody else doing the cooking. Nobody wants to go back to nature in any real way, and nobody does. It's all talk.

I would love to be better at cooking but I hate cleaning up afterwards. I love the process of putting everything together and the chance of getting it right or wrong but it takes ten minutes to eat it and then ages to clean.

One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food

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.

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 can be like foreplay.

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.

Good design, like good painting, cooking, architecture or whatever you like, is a manifestation of the capacity of the human spirit to transcend its limitations.

I do have some leftover chicken and pasta. (Grace) And wine?...That’s acceptable (Julian) Look, buster, I’m not your cooking wench. Mess with me and I’ll feed you Alpo. (Grace)

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.

cooking is the most succulent of human pleasures.

I don't have a talent, unless you count hunting illegally, which they don't. Or maybe singing, which I wouldn't do for the Capitol in a million years. My mother tried to interest me in a variety of suitable alternatives from a list Effie Trinket sent her. Cooking, flower arranging, playing the flute. None of them took, although Prim had a knack for all three. Finally Cinna stepped in and offered to help me develop my passion for designing clothes, which really required development since it was non-existent.

I would like to host a show, something like travel or cooking or something like that, something I'm really interested in, and so I'm pitching a couple television shows.

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 think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.

I think I'm pretty laid back. I like cooking, being at home, and going to concerts. And I love to shop!

I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.

The menu de degustation is the finest expression of avant-garde cooking.

People are cooking less but obsessing about it more.

One can perfectly well philosophize while cooking supper.

You don't come into cooking to get rich.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea.