Quotes About Cooking

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.

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.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

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

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

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.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

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.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age - that is, if you are lucky enough to have any left over.

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.

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.

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

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.

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.

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

When everyone's focused on the conventional parts of war - doing infantry imbeds or chasing IEDs - you look at the thing that seems not that interesting to people, like the circumstances of logistics workers cooking the troops' food or cleaning their latrines.

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.

Hopefully people will be inspired to cook. It's my mission to persuade people not to be afraid of cooking.

I've always been a foodie. My grandmother got me hooked on cooking.

An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.

Cooking is a way of listening to the radio.

I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.

I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.

It's just human. We all have the jungle inside of us. We all have wants and needs and desires, strange as they may seem. If you stop to think about it, we're all pretty creative, cooking up all these fantasies. it's like a kind of poetry.

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.

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.

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.

I confess that my stomach does not take to this style of cooking. I cannot accept calves sweetbreads swimming in a salty sauce, nor can I eat mince consisting of turkey, hare, and rabbit, which they try to persuade me comes from a single animal... As for the cooks, I really cannot be expected to put up with this ham essence, nor the excessive quantity of morels and other mushrooms, pepper, and nutmeg with which they disguise perfectly good food.

I love being at home and cooking and baking.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

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.

Cooking is mythology - a story told over and over, passed on again and again, always with the same meaning but expressed in endlessly different ways.

I don't think music is an art any more than cooking food is an art.

I would like to be known as an artist. Whether that be music, acting, sketching, cooking, whatever. Im interested in all of those things.

Directing is like cooking, it's like cuisine. You cannot make a great dish with bad ingredients. I have great actors, and I'm putting them together. That's all I'm doing.

Once learnt, this business of cooking was to prove an ever growing burden. It scarcely bears thinking about, the time and labour that man and womankind has devoted to the preparation of dishes that are to melt and vanish in a moment like smoke or a dream, like a shadow, and as a post that hastes by, and the air closes behind them, afterwards no sign where they went is to be found.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

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

I will not allow a Delia Smith cookbook in my house! It's all so precise with Delia, and it makes cooking seem so inaccessible.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

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

There's times when I'll see a show, or something cooking on TV, and think, "That can really be fun when it's working." But it's a grind. I did that at NBC, it was five days a week. I was doing Talk Soup and Later at the same time. It's a hard job, more difficult than people realize.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

Writing is work and cooking is relaxing.