Quotes About Cooking

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.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

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.

I'm actually a 'Witch' not Wiccan...justa Witch. I started reading Tarot when I was 8 years old. I dabble in astrology, Candle Magick, gems/stone Magick and I mainly use herbs for cooking. But cooking is it's own Magick-when done right. Actually, when I colour Tarot...I do use a form of Colour Magick..colours do influence mood...so I conscienciously choose certain colours for certain scenes.

I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking.

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 know that some people feel that cooking is time consuming, but cooking is an activity that you can do for yourself and you'll be in good condition to do all the other things that you want to do in your life for a very long time.

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.

I don't believe in low-fat cooking.

My sister would say I'm a feeder because I like cooking for people.

One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.

One of the biggest challenges in the past for me in working on the networks was that audiences have grown accustomed to television being something that keeps you company-background music, something that you have on while you're flipping through a magazine, cooking dinner, talking on the phone, putting the kids to bed.

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

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

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

I'm not a 'strong warrior queen' like people think. I spend most of my day cooking and doing things with my sons.

Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all.

I never seem to find what I'm looking for, though. I suppose I feel, these days, too aware of schedules and things, to let myself get lost in the rain. Anyway, I came back home, and it was still raining, and as I was approaching the driveway of the house, and the front garden with its bushy flower bed, I caught a cooking smell from somewhere on the air. I don't know why, exactly, but it appealed to me as a Nagai Kafu moment.

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.

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

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?'

There's a side to reality TV that is part education, as well. I've seen that since doing "MasterChef Junior," in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.

The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.

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 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.

Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.

One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.

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.

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 do not stick to rules when cooking. I rely on my imagination.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.

It might be helping to explore a story visually by going to see a museum exhibit that's relevant to something that somebody's reading, or going to see a show or listening to a piece of music or cooking a meal that's in one of the stories, something practical, something kinesthetic that draws the reader in and helps them to experience the story for themselves. Those are all ways I think we can kind of come in the back door and help kids find the joy, as opposed to the chore or responsibility, of reading.

I liked the ceremony, the ritual of preparing cocaine, as much as doing it. I did it for a year, loved it, then stopped. Now I feel the same way about cooking.

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.

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.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

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

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

Living alone is good for privacy, bad for full-scale cooking and moving heavy furniture.

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

My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

My wife and I both love cooking - I am an advanced male - so we argue about who gets to rustle up dinner.

And cooking is about balance and harmony.

cooking is the most succulent of human pleasures.

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.

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.