Quotes About Cooking

Huh - Why is Max in the kitchen?" Dr.Martinez: "We're cooking." Gazzy: "She's just keeping you company, right?" Dr.Martinez: "No, she's cooking." Nudge: "Cooking...food?" Max: "Yes, I'm cooking food, and it's great, and you're going to eat it, you twerps!

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.

For years - especially in England where I come from - cooking was a subservient job. When I told my Dad I was going to be a cook, he wouldn't talk to me for two years. Even though it was associated with my military service, he thought cooking was beneath me.

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.

Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.

[The kitchen] was also messy--delightfully so, thought Jane--and it didn't look as though lots of cooking went on there. There was a laptop computer on the counter with duck stickers on it, the spice cabinet was full of Ben's toy trucks, and Jane couldn't spot a cookbook anywhere. This is the kitchen of a Thinker, she decided, and promised herself that she'd never bother with cooking, either.

When we travel for research our strategy is to simply move from kitchen to kitchen. It's truly a wonderful way to travel - food shopping, cooking and eating in one home for lunch and then another for dinner. The process of cooking takes us immediately into the rituals and rhythms of daily life and also places us firmly in the position of learners. We were meet with incredible generosity by all of the families we ate with.

Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.

I love to cook. In fact, at this exact moment, I am trying something new: I am cooking a whole chicken in my crockpot, which I've never done before. I browned it with garlic powder, salt and pepper, and I put a bunch of celery and onions - which I'll have to hide from the children because they claim to hate onions - and I'm going to make homemade mashed cream potatoes. I always, before I leave for work in the morning, have supper cooking. That way, when I come home and they come home from school, there's all kinds of good smells in the house.

If he desired to know about automobiles, he would, without question, study diligently about automobiles. If his wife desired to be a gourmet cook, she'd certainly study the art of cooking, perhaps even attending a cooking class. Yet, it never seems as obvious to him that if he wants to live in love, he must spend at least as much time as the auto mechanic or the gourmet in studying love.

Romanian-Yiddish cooking has killed more Jews than Hitler

It's not a party unless I'm cooking. Some people find entertaining stressful, but it is therapeutic for me; I find it relaxing.

Cooking like everything else in France is logic and fashion.

Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.

As far as cookbooks go, I think Joy of Cooking is a classic. I've used it over and over again. Julia Child frustrates me. By the time you get all her herbs together, you're exhausted

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.

Cooking certain dishes, like roast pork, reminds me of my mother.

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.

No curfew. I live in the basement. I got everything I need. Home cooking ... it's awesome.

Cookery is a wholly unselfish art: All good cooks, like all great artists, must have an audience worth cooking for.

People ask me if I miss the States. I miss African Americans. But not the U.S. government or all the things they put me through. I miss African American culture, our speech, dance and cooking.

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.

Food-what is chosen from the possibilities available, how it is presented, how it is eaten, with whom and when, and how much time is allotted to cooking and eating it-is one of the means by which a society creates itself and acts out its aims and fantasies.

I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food better.

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.

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.

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

Cooking is a caring and nurturing act. It's kind of the ultimate gift for someone, to cook for them. It creates all this beautiful stuff, conversation, appreciation, romance. All the most important things in life you do around a dinner table.

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

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

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.

I love cooking but I still always go and sneak a little bit of sides from Boston Market, and it's so good. They're so good.

The cooking side is the easier way to be creative. On the policy side, it's harder to think of new approaches to problems.

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.

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!

Chemists are, on the whole, like physicists, only 'less so'.They don't make quite the same wonderful mistakes, and much what they do is an art, related to cooking, instead of a true science. They have their moments, and their sources of legitimate pride. They don't split atoms, as the physicists do. They join them together, and a very praiseworthy activity that is.

Directing is like cooking, it's like cuisine. You cannot make a great dish with bad ingredients. I have great actors, and I'm putting them together. That's all I'm doing.

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

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

I got into cooking and I went and cooked in Italy. I became a doula for a while. I built stone walls one summer, and I read a lot, and I swam a lot, and I spent a lot of time thinking.

I love your cooking, honey, but sometimes I need some real food.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

The motto of West African cooking is that if the food doesn't set fire to the tablecloth the cook is being stingy with the pepper.

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.

I think one of the worst things schools have done is taken out all of the stuff like art, music, woodworking, sewing, cooking, welding, auto-shop. All these things you can turn into careers. How can you get interested in these careers if you don't try them on a little bit?

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 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.