Quotes About Cooking

I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.

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.

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.

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

Some people who see cooking as a job. They got into cooking at some stage and they're sort of ticking along trying to get the money together to buy the car to impress the girlfriend and you know they're doing their job, but some of these people one day, all of a sudden it becomes wonderfully exciting to them. They find this love of what they're doing and they're away.

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

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

Cooking certain dishes, like roast pork, reminds me of my mother.

It's about getting the kids up and fed, getting one to school, getting the other down for a nap, going to the grocery store, picking one up from school, getting the other one down for another nap, cooking dinner... I live my life at these two extremes. I'm either a full-time stay-at-home mom or a full-time actress.

My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I have been excited about eating and cooking for as long as I can remember.

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.

Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.

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.

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

Ah! These commercial interests -- spoiling the finest life under the sun. Why must the sea be used for trade -- and for war as well?...It would have been so much nicer just to sail about, with here and there a port and a bit of land to stretch one's legs on, buy a few books and get a change of cooking for a while.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

I don't believe in inspiration. Inspiration is for amateurs. Some of the time you know you're cooking, and the rest of the time, you just do it.

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

All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.

Cooking is a caring and nurturing act. It's kind of the ultimate gift for someone, to cook for them. It creates all this beautiful stuff, conversation, appreciation, romance. All the most important things in life you do around a dinner table.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

I love being at home and cooking and baking.

There should always be some flowering and maturing of the fruits of nature in the cooking process.

Cooking for six people every day is like having a cafe.

It is an oldish question, but not perhaps a very interesting one, whether cooking is an art or not.

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)

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.

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.

Indians love to travel with their families, and they bring along everything including the kitchen and cooking utensils. Third-class coaches are always filled to capacity with people literally hanging out of the windows.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

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

Computers are to design as microwaves are to cooking.

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.

Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.

Millions of people around the world suffer daily from the harmful health and environmental impacts caused by indoor cooking fires and inefficient cookstoves. Together with the Global Alliance on Clean Cookstoves, we are taking action to address this critical problem and to promote a cleaner, healthier environment. I am pleased to celebrate the launch of this Alliance and proud to say that agencies from across the U.S. Federal Government will continue to play an important role in this initiative.

Food, to me, is always about cooking and eating with those you love and care for.

Cooking creates a sense of well-being for yourself and the people you love and brings beauty and meaning to everyday life. And all it requires is common sense – the common sense to eat seasonally, to know where your food comes from, to support and buy from local farmers and producers who are good stewards of our natural resources.

I never see any home cooking - all I get is fancy stuff.

fate is not just whose cooking smells good, but which way the wind blows

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

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 chop a lot of onions because I love cooking, and the times where I've never cried chopping onions is when I'm not thinking about it, when I'm talking to someone or I'm listening to music.

Assuming that women don't like football and that men aren't intersted in home decorating and cooking.

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.

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

The confidence in the unlimited power of science is only too often based on a false belief that the scientific method consists in the application of a ready-made technique, or in imitating the form rather than the substance of scientific procedure, as if one needed only to follow some cooking recipes to solve all social problems. It sometimes almost seems as if the techniques of science were more easily learnt than the thinking that shows us what the problems are and how to approach them.