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'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

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.

I got into cooking just by watching my mom and my aunts and my great-aunts and actually one of my cousins who has her own catering business in Atlanta, Georgia. So everybody around me really cooked and it was just all these different styles and backgrounds and cuisines of cooking that I found so interesting.

I love cooking for myself and cooking for my family.

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.

I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.

Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.

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.

In France, cooking is a serious art form and a national sport.

It's not a party unless I'm cooking. Some people find entertaining stressful, but it is therapeutic for me; I find it relaxing.

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.

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

I actually studied cooking and, like, was thinking about becoming a chef.

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.

I'm a writer, not an editor, and though the editing rarely cut into my writing time, it did take away from that walking-around-thinking-about-it-when-you're-not-thinking-about-it time that I think is important for writers. When you're half-thinking about what you're working on while driving, cooking . . . just letting things sift and settle, come to you.

Cookery is a wholly unselfish art: All good cooks, like all great artists, must have an audience worth cooking for.

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.

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

In your actor's heart, you know when you're playing well. Others may not always agree with you, but I'm always aware of when the scene is cooking or not. You have an instinct about that from years of doing scenes and plays, and I think it stands you in good stead even in the TV world.

Cooking is a way of listening to the radio.

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.

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.

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.

I came in rather late in the casting process of Reaper. I believe they had all the other roles cast. They were having trouble finding the devil. They had seen almost 100 actors for the role. I got the script and I liked it - it was clever and witty and very, very funny, and a nice, fresh take on an old story. I went in and did a scene for the producers, the kitchen scene from the pilot where I'm cooking a chicken-fried steak. At the end of it, they all had a smile on their face, and they realized they had found their devil.

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 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.

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.

Like many men, I am not ashamed to admit that my principal joys are domestic. I love cooking, and I love looking after my children. Indeed, the times that I have with them are the only ones when I feel unconditionally happy.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!

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.

If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.

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.

I love cooking during Christmas, all smells like the hot apple cider, the hot spiced wine.

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.

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

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.

I did gardening and cooking and drawing and reading to try take the pressure off the music - just being eclectic and putting the fun back in and bringing more innocence in again is really important.

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.

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

Chemists are, on the whole, like physicists, only 'less so'.They don't make quite the same wonderful mistakes, and much what they do is an art, related to cooking, instead of a true science. They have their moments, and their sources of legitimate pride. They don't split atoms, as the physicists do. They join them together, and a very praiseworthy activity that is.

Growing up, others girls wanted to dance and help their mums with the cooking. I liked to play soccer with the boys. Or I'd be off on my own, tilting mirrors towards the sun in order to burn armies of ants. That was my idea of fun.

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating