Quotes About Cooking

I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.

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.

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."

[The kitchen] was also messy--delightfully so, thought Jane--and it didn't look as though lots of cooking went on there. There was a laptop computer on the counter with duck stickers on it, the spice cabinet was full of Ben's toy trucks, and Jane couldn't spot a cookbook anywhere. This is the kitchen of a Thinker, she decided, and promised herself that she'd never bother with cooking, either.

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.

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

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

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.

Electrify your life! With heating and cooling, cooking and travel, and you will be doing a lot to help the future of this planet. There is no need to burn anything anymore.

Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.

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 don't believe in low-fat cooking.

My sister would say I'm a feeder because I like cooking for people.

We have garlic days, and onion days. You know what they're cooking.

It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.

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

Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.

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

Your aim's as bad as your cooking sweetheart... and that's saying something!

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.

My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.

Little things like making clothes, baking bread, cooking, even useless things like bird-watching, sketching flowers, playing guitar in the home - that sort of time is gone. And the time we have? We're so exhausted, we want to let ourselves get sucked in to the escape world of TV. I'm speaking from experience; I'm not above all this.

I like cooking, but I think someone else ought to do the dishes.

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.

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

At one O'Clock, Miss Celia comes in the kitchen and says she's ready for her first cooking lesson. She settles on a stool. She's wearing a tight red sweater and a red skirt and enough makeup to scare a hooker.

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

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.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

I grew up in France, my first language was French, and I tend to gravitate towards French cooking.

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

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

Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot closer to factory work than art, whatever level you're doing it at. Certainly chefs are used to living like rock 'n' rollers to some extent, inasmuch as we get a lot of those fringe benefits without having to learn how to play guitar.

There's a layer of satisfaction that I get from cooking that is more than the work itself. I think when you're too competitive sometimes you can lose the joy of what you do.

Living alone is good for privacy, bad for full-scale cooking and moving heavy furniture.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

cooking is the most succulent of human pleasures.

I want my daughter to be able to go to school and see the diversity of things that her classmates are eating and appreciate that, too. So I'm really excited for her to just kind of sit in and watch me cook and be really hands on and just enjoy cooking.

Maybe I should do this for y-" (Samantha) "No, I'm cooking. If you want to be helpful, you can bring me my wine. I poured us both a glass." (Mortimer) "But-" "No," he insisted, pushing her toward the door. "In you go. I'm the man. I get to barbecue while you stand around and look cute.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.

The menu de degustation is the finest expression of avant-garde cooking.

If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.

He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.

When Van Truex defined the difference between designing and decorating, he used the analogy of preparing a roast of beef. Design, he said, is the preparation and cooking; decorating is the final seasoning, the savoring.

You don't come into cooking to get rich.

I'm not sure I'd write a good cookbook, but I might make a good cooking show.