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.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

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.

You know what, I don't really watch a lot of cooking shows, but what's great about them is that it inspires a lot of the younger generation so, you know, with cooking shows and reality shows and the social media, I think it really makes our industry a hotter industry.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

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.

If I were to tell you that I'm the one who does all the cooking, you'd interpret it as me trying to be some kind of role model. And if I were to say that my husband does all the cooking, you'd say: "Ah, so that's how it is with family ministers."

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.

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

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

Krugman has been a columnist for the Times for a long enough time, covering a sufficient variety of political events, for us to deduce that he is a political nitwit. Other Nobel laureates have been nitwits, for instance, Bertrand Russell. There are a lot of political nitwits in this world. Perhaps the Times could give Krugman a cooking column. He would be its Nobel Prise-winning cooking columnist.

Cooking like everything else in France is logic and fashion.

Cooking done with care is an act of love.

. . . I feel we don’t really need scriptures. The entire life is an open book, a scripture. Read it. Learn while digging a pit or chopping some wood or cooking some food. If you can’t learn from your daily activities, how are you going to understand the scriptures? (233)

Advice is like cooking-you should try it before you feed it to others.

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

My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, "Cooking is my job, and studying is your job." I think, in retrospect, she didn't like the chaos. She was very orderly. It had to be her way.

I miss my wife's cooking - as often as I can.

One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.

I'm not a 'strong warrior queen' like people think. I spend most of my day cooking and doing things with my sons.

My two rules of cooking: keep it fresh and keep it simple.

Hopefully people will be inspired to cook. It's my mission to persuade people not to be afraid of cooking.

Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all.

I would love to go on MasterChef. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.

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.

Cooking is the ultimate giving!

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.

Harriet Beecher Stowe was thirty-nine when she began Uncle Tom's Cabin. She had given birth to seven children and seen one die. She wrote her book to be serialized in an abolitionist newspaper. Much of it she composed on the kitchen table in between the cooking, mending, tending to her house.

There is a strong side to me, that is of a homemaker. I look forward to spending time at home in the evenings, cooking a meal, chatting with my parents and inviting friends over.

Life is like cooking: before choosing what you love, try everything... ♥

One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.

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.

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.

Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

Since there is an assumption that a lot of models ‘starve themselves’ to stay thin, I always find it both funny and shocking when people ask me if I ‘overeat’ or am ‘fed better’ on photo shoots to help me stay a ‘larger size.’ While I may be a total foodie and enjoy cooking, I simply eat when I’m hungry and finish just before I’m full.

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.

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?

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.

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

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

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.

The Food Network and the Cooking Channel have so many viewers. And, because there's no violence, some of that audience is children. So, I think we have a responsibility to educate parents how to produce healthy meals for their families.

Cooking is mythology - a story told over and over, passed on again and again, always with the same meaning but expressed in endlessly different ways.

Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.

I love cooking but I still always go and sneak a little bit of sides from Boston Market, and it's so good. They're so good.

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.

Tea seems to tenderize cheap cuts of beef. After cooking chuck, boiling beef and brisket (I even mixed rib eye, which is ever so cheap, and it's great) I have decided that the tannic acid in the tea is what tenderizes beef!