Quotes About Cooking

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.

Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.

Cooking is at once child's play and adult joy. And cooking done with care is an act of love.

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.

The obsession with food filled my childhood - that's what happens when your parents are from a place or time where people really might starve. In America, my Jordanian father spent decades cooking professionally and pursuing his dream of a restaurant, and it was one of the central ways that he explained himself to his American children. Even though he's a passionate talker, he has a hell of a time with listening. His cooking gave him a way of having a conversation - which was a really interesting thing for a writer to look at.

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 am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

Krugman has been a columnist for the Times for a long enough time, covering a sufficient variety of political events, for us to deduce that he is a political nitwit. Other Nobel laureates have been nitwits, for instance, Bertrand Russell. There are a lot of political nitwits in this world. Perhaps the Times could give Krugman a cooking column. He would be its Nobel Prise-winning cooking columnist.

I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.

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

Cooking like everything else in France is logic and fashion.

. . . I feel we don’t really need scriptures. The entire life is an open book, a scripture. Read it. Learn while digging a pit or chopping some wood or cooking some food. If you can’t learn from your daily activities, how are you going to understand the scriptures? (233)

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

Advice is like cooking-you should try it before you feed it to others.

When you say you're not a feminist, if feminism hadn't existed, and you didn't live in a feminist world, you wouldn't be saying that, because you'd be too busy scrubbing out the toilets in back while cooking up your husband's tea and dying in childbirth at the age of 34.

My way of communicating love and interest in people is through cooking. I grew up in an environment where food was really celebrated, and that gave me the message: food makes people happy.

Cooking is great, love is grand, but soufflés fall and lovers come and go. But you can always depend on a book!

I eat only vegetables and fruit, and to me it's the most aspirational diet because it's so easy. It's quite simple, the cooking I do.

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.

Listening to a woman is almost as bad as losing to one. There are only three things that women are better at than men: cleaning, cooking, and having sex.

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 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'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.

Cooking is the ultimate giving!

Perhaps he's in love with Agatha," she said. "I hope not. I intend to marry Agatha myself. She may be a thousand years old, but she makes an incomparable jam tart. Beauty fades, but cooking is eternal.

If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.

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.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make.... Usually one's cooking is better than one thinks it is. And if the food is truly vile...then the cook must simply grit her teeth and bear it with a smile.

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 a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.

I am afraid of getting older … I am afraid of getting married. Spare me from cooking three meals a day—spare me from the relentless cage of routine and rote. I want to be free…. I want, I want to think, to be omniscient…. I think I would like to call myself ‘The girl who wanted to be God.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.

I love being at home and cooking and baking.

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

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

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.

My granddaddy died when I was about 6 years old, I think. And my grandmother took a job cooking in the school lunchroom. So she did great. She made $18 a week.

If people are going to be cooking the books, you're in trouble.

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!

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

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 am a huge fan of Bollywood movies. Whenever I get time, I enjoy watching Hindi movies. Cooking really interests me, so I also experiment with food in my free time.

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.

My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.