Quotes About Cooking

There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.

I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.

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

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.

You know what, I don't really watch a lot of cooking shows, but what's great about them is that it inspires a lot of the younger generation so, you know, with cooking shows and reality shows and the social media, I think it really makes our industry a hotter industry.

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.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

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.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

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.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The Little Italian.' Very little production value, but it was good.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

the ordinary man's experience is chaotic, irregular, fragmentary. [He] falls in love or reads Spinoza, and these two experiences have nothing to do with each other, or with the noise of the typewriter, or the smell of cooking; in the mind of the poet these experiences are always forming new wholes

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

I don't believe in low-fat cooking.

No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.

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

Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.

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

I often went to bed without supper cause I hated my mother's cooking. So, to go to bed without supper was not a torture to me. If she was gonna hurt me, she'd make me eat.

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

I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.

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.

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

I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.

Life is like cooking: before choosing what you love, try everything... ♥

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.

You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.

Great cooking favors the prepared hands.

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.

Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam.

Until I discovered cooking, I was never really interested in anything.

I love being at home and cooking and baking.

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 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.

Cooking is a life skill. We need to eat every day so why not find out about what you're putting into your body?

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

What I go for in my cooking is sinful, bold and real.

Depending on where you live, cooking, sex and pooping are either 3 of life's pleasures or what kills you

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.

I do have some leftover chicken and pasta. (Grace) And wine?...That’s acceptable (Julian) Look, buster, I’m not your cooking wench. Mess with me and I’ll feed you Alpo. (Grace)

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.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!