Quotes About Cooking

There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.

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.

I enjoy cooking with wine, sometimes I even put it in the food I'm 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.

The obsession with food filled my childhood - that's what happens when your parents are from a place or time where people really might starve. In America, my Jordanian father spent decades cooking professionally and pursuing his dream of a restaurant, and it was one of the central ways that he explained himself to his American children. Even though he's a passionate talker, he has a hell of a time with listening. His cooking gave him a way of having a conversation - which was a really interesting thing for a writer to look at.

Just the act of cooking made her feel better, because cooking was life.

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.

Life is like cooking your masterpiece recipe. You have to get the right ingredients,have the right mixture and the right cooking time to reveal the PERFECT and DELICIOUS TASTE of your craft.

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

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

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.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

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

In France, cooking is a serious art form and a national sport.

I was born with a lot of horsepower. There was a lot cooking inside me, a lot of energy, and Dad was a strong man by will and by intelligence, and the combination of us was almost bound to result in periodic explosions. He and I disagreed politically, very violently, and things would get hectic around the house.

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

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.

My way of communicating love and interest in people is through cooking. I grew up in an environment where food was really celebrated, and that gave me the message: food makes people happy.

I love every minute in the kitchen with my kids, even the mess (I've learned to embrace it!). I find that in the car on the way home from school, I often get one-word answers when I ask about their day. But when we're cooking, I get in-depth stories.

I enjoy doing housework, ironing, washing, cooking, dishwashing. Whenever I get one of those questionaires and they ask what is your profession, I always put down housewife. It's an admirable profession, why apologize for it. You aren't stupid because you're a housewife. When you're stirring the jam you can read Shakespeare.

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

We have garlic days, and onion days. You know what they're cooking.

When everyone's focused on the conventional parts of war - doing infantry imbeds or chasing IEDs - you look at the thing that seems not that interesting to people, like the circumstances of logistics workers cooking the troops' food or cleaning their latrines.

In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.

There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.

If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.

I am Massimo Bottura. I close my eyes and I want to understand where I am, cooking is about emotion, it's about culture, it's about love, it's about memory.

Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.

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.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

Whatever a scientist is doing - reading, cooking, talking, playing - science thoughts are always there at the edge of the mind. They are the way the world is taken in; all that is seen is filtered through an everpresent scientific musing.

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.

In all professions without doubt, but certainly in cooking one is a student all his life.

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.

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

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

I got into cooking and I went and cooked in Italy. I became a doula for a while. I built stone walls one summer, and I read a lot, and I swam a lot, and I spent a lot of time thinking.

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

I think one of the worst things schools have done is taken out all of the stuff like art, music, woodworking, sewing, cooking, welding, auto-shop. All these things you can turn into careers. How can you get interested in these careers if you don't try them on a little bit?

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

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.

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 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.

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

Cooking saved my life! Sure, there were some miserable moments, but that was sort of the point, to find something challenging and consuming enough to take a place in the center of my life into which was creeping a horrible feeling of stasis and the doom of mediocrity.

One can perfectly well philosophize while cooking supper.

You know, you've got serious pieces, you've got light pieces, you've got cooking segments, you've got health-related topics, so it's not as if they've had a unique personality from the get-go.