Quotes About Cooking

I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.

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 is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

I love cooking for myself and cooking for my family.

It is a pity to make a mystery out of what should most easily be understood. There is nothing occult about the thought that all things maybe made well or made ill. A work of art is a well-made thing - that is all. It may be a well-made statue of a well-made chair or a well-made book. Art is not a special sauce applied to ordinary cooking; it is the cooking itself that is good. Most simply and generally, Art may be thought of as "The Well Doing of What Needs Doing."

A woman who spends all day washing and cooking and ironing doesn't want to go to the movies to watch a film about a woman who spends all day washing and cooking and ironing.

When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.

I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.

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.

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 an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!

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.

Animals are murdered to produce meat; vegetables are torn up, peeled, and chopped; most of what we eat is treated with fire; and chewing is designed remorselessly to finish what killing and cooking began. People naturally prefer that none of this should happen to them. Behind every rule of table etiquette lurks the determination of each person present to be a diner, not a dish.

When you say you're not a feminist, if feminism hadn't existed, and you didn't live in a feminist world, you wouldn't be saying that, because you'd be too busy scrubbing out the toilets in back while cooking up your husband's tea and dying in childbirth at the age of 34.

My career at Microsoft really was getting in the way of my cooking.

I do probably 80 or 90 per cent of the cooking at home.

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.

The oven became hotter and hotter, and Hansel began to sweat. Then a delicious smell wafted to his nostrils. Oh no! he thought. I'm cooking! He sniffed at the air. And I smell delicious!

Cooking is like love. It should be entered into with abandon or not at all.

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

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.

An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.

I have rock climbed but not in awhile. Love all sports, reading, cooking, some carpentry, gardening.

I have very vivid memories of being a young child. My mother would create dinner as for us, and when she would bake, she would leave some dough for me. I would roll the dough into little sticks while she was cooking the apple tart of whatever. I was looking through the window of the oven and flipping the light, and then my bread would come out, and it was inedible, of course.

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.

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

Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.

Great cooking favors the prepared hands.

For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.

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.

I am afraid of getting older … I am afraid of getting married. Spare me from cooking three meals a day—spare me from the relentless cage of routine and rote. I want to be free…. I want, I want to think, to be omniscient…. I think I would like to call myself ‘The girl who wanted to be God.

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 lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

It's the company, not the cooking, that makes a meal.

Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

Conservatives claim [Hillary] Clinton campaign involved in satanic 'spirit cooking'.

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.

All the home I know is a hotel. Why, I don't even have a dog... I don't know the first thing about cooking or taking care of a house.

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

I don't really time how long it steeps, but in general I don't plan much when it comes to tea or cooking. I'm more about the feeling.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

He'd woken up after flying from Boston to Montana to find his da cooking breakfast for them: sausage and pancakes shaped like deer. It wasn't just any deer, either - they looked like Bambi from the disney cartoon. Charles didn't want to know how his father had managed that

I love your cooking, honey, but sometimes I need some real food.

Anyone can see that to write Uncle Tom's Cabin on the knee in the kitchen, with constant calls to cooking and other details of housework to punctuate the paragraphs, was a more difficult achievement than to write it at leisure in a quiet room.

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.