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.

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

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

When we travel for research our strategy is to simply move from kitchen to kitchen. It's truly a wonderful way to travel - food shopping, cooking and eating in one home for lunch and then another for dinner. The process of cooking takes us immediately into the rituals and rhythms of daily life and also places us firmly in the position of learners. We were meet with incredible generosity by all of the families we ate with.

If he desired to know about automobiles, he would, without question, study diligently about automobiles. If his wife desired to be a gourmet cook, she'd certainly study the art of cooking, perhaps even attending a cooking class. Yet, it never seems as obvious to him that if he wants to live in love, he must spend at least as much time as the auto mechanic or the gourmet in studying love.

We're spending, on average, 27 minutes a day cooking and about four minutes cleaning up, so basically about a half hour. Any one of TV shows takes twice as long to watch as that, which I think is very interesting because the main excuse people give for not cooking is they don't have time to cook, but somehow they're finding time to watch other people cook or eat on TV.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

Some people do get nervous about cooking for me, others just get extremely irritated by my interfering.

There are many different types of people that end up coming to me and saying 'Yeah I want to cook.' Some of them successful, some not. There's no one formula, but if I get someone coming through the backdoor who knows that they want to get into the cooking field, they feel this inside-out love for it, this attraction to it, that person is an awful lot easier to work with.

Cooking like everything else in France is logic and fashion.

When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony.

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.

They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.

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.

My career at Microsoft really was getting in the way of my cooking.

I do probably 80 or 90 per cent of the cooking at home.

I enjoy cooking for people I am close to.

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 enjoy doing housework, ironing, washing, cooking, dishwashing. Whenever I get one of those questionaires and they ask what is your profession, I always put down housewife. It's an admirable profession, why apologize for it. You aren't stupid because you're a housewife. When you're stirring the jam you can read Shakespeare.

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.

Cooking is like love. It should be entered into with abandon or not at all.

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.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

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 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.

Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.

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

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.

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 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.

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.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

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

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.

It might be helping to explore a story visually by going to see a museum exhibit that's relevant to something that somebody's reading, or going to see a show or listening to a piece of music or cooking a meal that's in one of the stories, something practical, something kinesthetic that draws the reader in and helps them to experience the story for themselves. Those are all ways I think we can kind of come in the back door and help kids find the joy, as opposed to the chore or responsibility, of reading.

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

I liked the ceremony, the ritual of preparing cocaine, as much as doing it. I did it for a year, loved it, then stopped. Now I feel the same way about cooking.

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

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

One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food

Conservatives claim [Hillary] Clinton campaign involved in satanic 'spirit cooking'.

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.

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

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!

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.

I have lots of older siblings, and as they started to leave the house, I went from cooking once a week to twice, three times, and so on. After a while, it was just like making the bed.

I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.

I got into cooking and I went and cooked in Italy. I became a doula for a while. I built stone walls one summer, and I read a lot, and I swam a lot, and I spent a lot of time thinking.