Quotes About Cooking

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.

The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.

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.

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.

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 started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

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

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.

I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.

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.

'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.

Timing's mighty important. In cooking, in life, in love. If the timing goes wrong, you've got to start over. Do it right.

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

The longer I've looked at these questions, of the American diet and the public health crisis that we face because of that diet, the more I've come to the conclusion that the collapse of cooking is a big part of the problem.

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'm terrible in the kitchen. I was mostly raised by my mother and she could cook, so I never perfected that skill. If I had to count on my own cooking to survive, I'd probably be thinner.

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

Nourishment is not just “nutrition.” Nourishment is the nutrients in the food, the taste, the aroma, the ambiance of the room, the conversation at the table, the love and inspiration in the cooking, and the joy of the entire eating experience.

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.

Peace and happiness, begin, geographically, where garlic is used in cooking.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.

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.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.

I don't enjoy cooking when I'm high. And I don't want to be eating garbage because then I'll feel gross.

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.

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.

One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.

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.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

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

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

Winning is very tangible, it's very exciting, it's very pleasing, but it's momentary. If you can do things that last, that each generation can build upon, then that's when you're cooking.

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.

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

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.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

When I'm with my kids, I definitely try and be in the moment and wait till the end unless the mess poses a real danger, like slipping. But when I am cooking by myself, I definitely clean as I go to simplify.

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.

A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.