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.

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.

I don't know that I have a favorite meal. When I'm cooking I'm thinking about the person I'm feeding and I want to make them whatever they want. My husband's favorite meal is carbonara. I guess my favorite food is anything my mom makes. Because like anybody who loves their mother's cooking, if you try and make your mom's recipes, they never taste quite the same. And I don't know if that's because she's lying about what she's putting in there and just not telling me. Like when I turn my back, she's sneaking something in there. It just never seems to taste the same.

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

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.

I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

My dad loves to cook. I'm half Thai, and growing up that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.

Cooking is a great way to get back in touch with things that brought us comfort.

Romanian-Yiddish cooking has killed more Jews than Hitler

When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony.

Sanaz Minaei [business woman] shows a visitor a cooking class at one of her several companies and says the opportunities for Iran are huge if only the country can rejoin the global economy as promised.

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

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

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 still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

She who is centered in the Tao can go where she wishes, without danger. She perceives the universal harmony, even amid great pain, because she has found peace in her heart. Music or the smell of good cooking may make people stop and enjoy. But words that point to the Tao seem monotonous and without flavor. When you look for it, there is nothing to see. When you listen for it, there is nothing to hear. When you use it, it is inexhaustible.

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.

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.

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.

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.

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 love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

Cooking is a form of flattery....a mischievous, deceitful, mean and ignoble activity, which cheats us by shapes and colors, by smoothing and draping.

I like to play fast. I get excited, and I have to sort of control myself, restrain myself. But when the rhythm section gets cooking, I want to explode.

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

I watched a lot of cooking shows when I was younger on PBS and TLC and those channels. It's a very cool genre of television.

I love cooking and baking.

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

Cooking today is a young man's game, I don't give a bollocks what anyone says.

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.

A person cooking is a person giving. Even the simplest food is a gift.

Living alone is good for privacy, bad for full-scale cooking and moving heavy furniture.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

Liz looks at the tissue box, which is decorated with drawings of snowmen engaged in various holiday activities. One of the snowmen is happily placing a smiling rack of gingerbread men in an oven. Baking gingerbread men, or any cooking for that matter, is probably close to suicide for a snowman, Liz thinks. Why would a snowman voluntarily engage in an activity that would in all likelihood melt him? Can snowmen even eat? Liz glares at the box.

My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

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.

There's times when I'll see a show, or something cooking on TV, and think, "That can really be fun when it's working." But it's a grind. I did that at NBC, it was five days a week. I was doing Talk Soup and Later at the same time. It's a hard job, more difficult than people realize.

Do the dishes while you're cooking.

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

[On cooking:] What you keep out is as significant as what you put in.

RAW is very forgiving. I was photographing a farm woman in Ecuador cooking over a small fire and my fill flash didn't go off a few times. I was about to delete the RAW files but decided to play with the curves first because I like the composition. It turned out that the image, although underexposed by two stops, was better than the fill-flashed images because the fire was the only source of illumination and it looked more real.

Cooking and baking are pleasures and I want everyone to be able to experience and share them.

I remember my dad watched a lot of TV that we watched, too. I remember watching Saved By The Bell because me and my sister watched it, and my dad kind of watched it with us, too, while he was cooking or whatever he was doing in the kitchen.

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.