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.

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.

When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.

Another thing cooking is, or can be, is a way to honor the things we're eating, the animals and plants and fungi that have been sacrificed to gratify our needs and desires, as well as the places and the people that produced them. Cooks have their ways of saying grace too... Cooking something thoughtfully is a way to celebrate both that species and our relation to it.

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.

When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.

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

I was born with a lot of horsepower. There was a lot cooking inside me, a lot of energy, and Dad was a strong man by will and by intelligence, and the combination of us was almost bound to result in periodic explosions. He and I disagreed politically, very violently, and things would get hectic around the house.

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 parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

I don't believe in low-fat cooking.

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.

No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.

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

Good french cooking cannot be produced by a zombie cook.

When everyone's focused on the conventional parts of war - doing infantry imbeds or chasing IEDs - you look at the thing that seems not that interesting to people, like the circumstances of logistics workers cooking the troops' food or cleaning their latrines.

You probably don't think twice about going into your kitchen and turning a few knobs to prepare a meal for yourself and your family on an electric or gas range. But for nearly 3 billion people in developing countries who depend on solid fuels to cook their food, the simple act of cooking results in 4 million premature deaths every year from exposure to toxic smoke.

Hopefully people will be inspired to cook. It's my mission to persuade people not to be afraid of cooking.

I've always been a foodie. My grandmother got me hooked on cooking.

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 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 really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.

Peace and happiness, begin, geographically, where garlic is used in cooking.

Ah! These commercial interests -- spoiling the finest life under the sun. Why must the sea be used for trade -- and for war as well?...It would have been so much nicer just to sail about, with here and there a port and a bit of land to stretch one's legs on, buy a few books and get a change of cooking for a while.

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 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'm very domestic; I love cleaning. I love cooking. I like waiting on people. I just like to make things. I don't break that down to be weakness, or the only things women can do, or putting me back 20 years.

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.

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.

The smell of cooking food is often a calming one.

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.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

Since there is an assumption that a lot of models ‘starve themselves’ to stay thin, I always find it both funny and shocking when people ask me if I ‘overeat’ or am ‘fed better’ on photo shoots to help me stay a ‘larger size.’ While I may be a total foodie and enjoy cooking, I simply eat when I’m hungry and finish just before I’m full.

It is an oldish question, but not perhaps a very interesting one, whether cooking is an art or not.

One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food

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.

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.

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 will not allow a Delia Smith cookbook in my house! It's all so precise with Delia, and it makes cooking seem so inaccessible.

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.

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

I always tell people a clean cooking area is a clean mind which is available for the creativity.

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.

And cooking is about balance and harmony.

It's really quite a situation. It's ridiculous. I make $200,000, $300,000 a night. For years I was working little dives, and if I got $700 a week, I'd say, "Wow, I'm really cooking.

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