Quotes About Cooking

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 love cooking for myself and cooking for my family.

Whether or not you agree that trimming and cooking are likely to lead on to downright forgery, there is little to support the argument that trimming and cooking are less reprehensible and more forgivable. Whatever the rationalization is, in the last analysis one can no more than be a bit dishonest than one can be a little bit pregnant. Commit any of these three sins and your scientific career is in jeopardy and deserves to be.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.

I love cooking. Not for myself alone. Cooking is about giving.

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.

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

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.

My dad loves to cook. I'm half Thai, and growing up that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.

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.

Islam doesn't try to destroy cultures; it cleans them up. You can keep your language but get rid of your racist speech. You can keep your style of cooking, but get rid of alcohol. You can keep your cultural dresses, but keep your modesty on the highest level.

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

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

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.

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.

Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.

In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.

I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.

Cooking is a way of listening to the radio.

I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give.

My life has been sadly lacking in snails. I can't clearly remember any first-hand encounters. The best thing I can come up with is second-hand, a passage in Jacques Pépin's autobiography (The Apprentice: My Life in the Kitchen) in which he describes prying snails from the terrace of his vacation home and cooking them up for dinner.

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.

Western European societies are unprepared for the massive immigration of brown-skinned peoples cooking strange foods and maintaining different standards of hygiene... All immigrants bring exotic customs and attitudes, but Muslim customs are more troublesome than most.

I tell people all the time, you have to be in love with that pot. You have to put all your love in that pot. If you're in a hurry,just eat your sandwich and go. Don't even start cooking, because you can't do anything well in a hurry. I love food. I love serving people. I love satisfying people.

I'm fed most by nature; going to the beach or lying in the grass are the greatest kinds of medicine. Cooking for other people. Kicking it with friends and family. And I love dancing - by myself in my house, with friends anywhere, or in a class.

I don't believe in inspiration. Inspiration is for amateurs. Some of the time you know you're cooking, and the rest of the time, you just do it.

Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.

The smell of cooking food is often a calming one.

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

Most baby books also tend to romanticize the mother who stays at home, as if she really spends her entire day doing nothing but beaming at the baby and whipping up educational toys from pieces of string, rather than balancing cooing time with laundry, cleaning, shopping and cooking.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.

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

I watched a lot of cooking shows when I was younger on PBS and TLC and those channels. It's a very cool genre of television.

I would love to be better at cooking but I hate cleaning up afterwards. I love the process of putting everything together and the chance of getting it right or wrong but it takes ten minutes to eat it and then ages to clean.

Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

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

Wolfe scowled at her. I could see he was torn with conflicting emotions. A female in his kitchen was an outrage. A woman criticizing his or Fritz's cooking was an insult. But corned beef hash was one of life's toughest problems, never yet solved by anyone.

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

I always get so excited cooking chicken wings.

Good design, like good painting, cooking, architecture or whatever you like, is a manifestation of the capacity of the human spirit to transcend its limitations.

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)

I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.

The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.

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!

I am a fast cook. I have to be, as I am a busy person with many responsibilities and don't have a lot of time for cooking.