Quotes About Cooking

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.

Another thing cooking is, or can be, is a way to honor the things we're eating, the animals and plants and fungi that have been sacrificed to gratify our needs and desires, as well as the places and the people that produced them. Cooks have their ways of saying grace too... Cooking something thoughtfully is a way to celebrate both that species and our relation to it.

I'm actually a 'Witch' not Wiccan...justa Witch. I started reading Tarot when I was 8 years old. I dabble in astrology, Candle Magick, gems/stone Magick and I mainly use herbs for cooking. But cooking is it's own Magick-when done right. Actually, when I colour Tarot...I do use a form of Colour Magick..colours do influence mood...so I conscienciously choose certain colours for certain scenes.

I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.

Having been in a relationship since I was 18, I'm very domestic, but I don't enjoy cooking for myself. I don't mind cooking for other people... But I don't like cleaning or washing dishes, although I don't mind doing laundry.

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

Romanian-Yiddish cooking has killed more Jews than Hitler

My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

I guess I fell into cooking.

My sister would say I'm a feeder because I like cooking for people.

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.

I'm terrible in the kitchen. I was mostly raised by my mother and she could cook, so I never perfected that skill. If I had to count on my own cooking to survive, I'd probably be thinner.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing! It's a sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.

Every July, August and part of September I escape of the guitar, I escape of Paco de Lucia and I go to Mexico to the Carrabian. I have a little house there where I spend two months listening to music, no playing because I don't bring the guitar with me, fishing and cooking my fish and charging the batteries for new concerts.

My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.

I like cooking, but I think someone else ought to do the dishes.

I'm a new mum who spends her days making baby food and cooking for her man. And I couldn't be happier.

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.

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.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

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

I have such respect for people who do non-fiction casting after settling on the grandparents we got for this. It is really hard to find people who are not fame-whores. We're lucky these people actually wanted to spend their time doing this. All of them would have much rather been cooking without the cameras, being with their families. That's why they're great characters.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

I don't enjoy cooking when I'm high. And I don't want to be eating garbage because then I'll feel gross.

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.

When you're cooking with food as alive as this -- these gorgeous and semigorgeous fruits and leaves and flesh -- you're in no danger of mistaking it for a commodity, or a fuel, or a collection of chemical nutrients. No, in the eye of the cook or the gardener ... this food reveals itself for what it is: no mere thing but a web of relationships among a great many living beings, some of them human, some not, but each of them dependent on each other, and all of them ultimately rooted in soil and nourished by sunlight.

It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.

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.

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

I tried all my life to be a normal person. Stars are in the sky. I like cooking and gardening.

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

My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.

Cooking allows you to have travels, adventures and journeys without going anywhere. The running joke between my partner and me is that I'm not really concerned about how long it takes, or how much I destroy the kitchen, because I just have such a good time doing it.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

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?

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.

Marriage is survived just on the basis of ordinary etiquette, day in and day out. Also cooking together helps a lot.

Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.

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.

He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.

Governing a great nation is like cooking a small fish, too much handling will spoil it.

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

I like the creativity of planning a party, or cooking and taking care of people, creating a memorable meal or event.

The French use cooking as a means of self-expression, and this meal perfectly represented the personality of a cook who had spent the morning resting her unwashed chin on the edge of a tureen, pondering whether she should end her life immediately by plunging her head into her abominable soup.

I put my children first, but I always keep my obligations or my commitments. You really have to do some internal work to know yourself, know what you're capable of. See how many meetings you can take a day or how much work you can get through in a day. Give it lots of proper time and respect, but also give yourself the respect of having your downtime, whether that means yoga, pilates, a meditation class, or a cooking class.

I watch the Food Network with my kids. We - yeah, I - I - I generally don't admit that, but I love cooking.

All people are meant to be creative in a certain way. What way? Perhaps I was cut out to be a wonderful housewife, with a marvelous sense of cooking, being with my friends, running a perfect house. But I am not ambitious towards anything.