Quotes About Cooking

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.

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.

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.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' pastime, isn't it?

Cooking is really calming. Sharing food with friends, cooking.

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 tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.

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.

As a woman, you spend so much time either cooking or getting ready to go somewhere. I like to have music when I'm doing either of these things.

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

. . . 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)

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.

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!

There’s something sexy in cooking for a man who likes my food. Am I growing up?

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.

When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

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

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 had a passion for cooking, and I was a very bad student.

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

You probably don't think twice about going into your kitchen and turning a few knobs to prepare a meal for yourself and your family on an electric or gas range. But for nearly 3 billion people in developing countries who depend on solid fuels to cook their food, the simple act of cooking results in 4 million premature deaths every year from exposure to toxic smoke.

In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'

Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.

She who is centered in the Tao can go where she wishes, without danger. She perceives the universal harmony, even amid great pain, because she has found peace in her heart. Music or the smell of good cooking may make people stop and enjoy. But words that point to the Tao seem monotonous and without flavor. When you look for it, there is nothing to see. When you listen for it, there is nothing to hear. When you use it, it is inexhaustible.

Reading any collection of a man's quotations is like eating the ingredients that go into a stew instead of cooking them together in the pot. You eat all the carrots, then all the potatoes, then the meat. You won't go away hungry, but it's not quite satisfying. Only a biography, or autobiography, gives you the hot meal.

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.

Western European societies are unprepared for the massive immigration of brown-skinned peoples cooking strange foods and maintaining different standards of hygiene... All immigrants bring exotic customs and attitudes, but Muslim customs are more troublesome than most.

If I were an opera singer, I"d have sung you an aria. If I were an artist, I would have painted your portrait. But cooking is what I'm best at.

For the writer, there is nothing quite like having someone say that he or she understands, that you have reached them and affected them with what you have written. It is the feeling early humans must have experienced when the firelight first overcame the darkness of the cave. It is the communal cooking pot, the Street, all over again. It is our need to know we are not alone.

There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.

I do not stick to rules when cooking. I rely on my imagination.

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.

The truth is, almost nobody wants to experience real nature. What people want is to spend a week or two in a cabin in the woods, with screens on the windows. They want a simplified life for a while, without all their stuff. Or a nice river rafting trip for a few days, with somebody else doing the cooking. Nobody wants to go back to nature in any real way, and nobody does. It's all talk.

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.

I love being at home and cooking and baking.

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.

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

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.

I always see the filming as basically going to the grocery store and buying a bunch of ingredients and that's about as far from having a dinner as you can possibly be. Then editing is the cooking, the preparation of the meal and if you don't edit it you've just got a pile of raw meat.

Cooking may be as much a means of self-expression as any of the arts.

I always tell people a clean cooking area is a clean mind which is available for the creativity.

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.

I love making down-home Southern cooking, and just chilling out and having cakes and pies and baking stuff, you know. I'm a pretty simple girl.

I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.

Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same.