Quotes About Cooking

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.

Cooking well doesn't mean cooking fancy.

If you watch cooking shows on cable, they have lots of British people. Because when you think good cooking, you immediately think Britain.

I wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.

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.

Having been in a relationship since I was 18, I'm very domestic, but I don't enjoy cooking for myself. I don't mind cooking for other people... But I don't like cleaning or washing dishes, although I don't mind doing laundry.

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.

As a woman, you spend so much time either cooking or getting ready to go somewhere. I like to have music when I'm doing either of these things.

Electrify your life! With heating and cooling, cooking and travel, and you will be doing a lot to help the future of this planet. There is no need to burn anything anymore.

I'm a writer, not an editor, and though the editing rarely cut into my writing time, it did take away from that walking-around-thinking-about-it-when-you're-not-thinking-about-it time that I think is important for writers. When you're half-thinking about what you're working on while driving, cooking . . . just letting things sift and settle, come to you.

If you want to know the people of a nation, I am sure you can judge a great deal more about them from their cooking and eating traditions than you can from the words and actions of their public officials.

My career at Microsoft really was getting in the way of my cooking.

I do probably 80 or 90 per cent of the cooking at home.

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 mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.

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

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.

Opening a play is just tough. The idea that actors are weirdly protected from it is a myth. If you imagine yourself having to spend two and a bit hours cooking bolognaise, remembering a whole major work by David Hare and speaking it at the correct moment between chopping carrots and stirring the onions in front of an audience - the normal human response is 'Please, can I go to the airport?'

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.

Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.

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.

There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.

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.

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

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

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

I always see the filming as basically going to the grocery store and buying a bunch of ingredients and that's about as far from having a dinner as you can possibly be. Then editing is the cooking, the preparation of the meal and if you don't edit it you've just got a pile of raw meat.

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.

Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.

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!

Cooking is the showy side of domesticity.

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.

Cooking may be as much a means of self-expression as any of the arts.

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.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

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!

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

Cooking is what makes us human. For example, Chimpanzees spend eight to ten hours trying to feed themselves, they are occupied by it, eating basically indigestible things. Once our human ancestors learn to cook things, suddenly we didn't have to spend that much time on digestion, our brains expanded, and we think about other things.

I want my daughter to be able to go to school and see the diversity of things that her classmates are eating and appreciate that, too. So I'm really excited for her to just kind of sit in and watch me cook and be really hands on and just enjoy cooking.

I would like to host a show, something like travel or cooking or something like that, something I'm really interested in, and so I'm pitching a couple television shows.

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.

I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.

I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

The same chemicals were used in the cooking as were used on the composition of her own being: only those which caused the most violent reaction, contradiction, and teasing, the refusal to answer questions but the love of putting them, and all the strong spices of human relationship which bore a relation to black pepper, paprika, soybean sauce, ketchup and red peppers.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

80% of Italian cooking is done in a sauté pan.

I never see any home cooking - all I get is fancy stuff.