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.

I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.

It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.

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.

Just the act of cooking made her feel better, because cooking was life.

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.

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.

The most indespensible ingredient of all good home cooking: love for those you are cooking for.

In France, cooking is a serious art form and a national sport.

It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age - that is, if you are lucky enough to have any left over.

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.

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.

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

Iron and coal dominated everywhere, from grey to black: the black boots, the black stove-pipe hat, the black coach or carriage, the black iron frame of the hearth, the black cooking pots and pans and stoves. Was it a mourning? Was it protective coloration? Was it mere depression of the senses? No matter what the original color of the paleotechnic milieu might be it was soon reduced by reason of the soot and cinders that accompanied its activities, to its characteristic tones, grey, dirty-brown, black.

Cooking is so popular today because it's the perfect mix of food and fun.

My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I have been excited about eating and cooking for as long as I can remember.

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

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

I love every minute in the kitchen with my kids, even the mess (I've learned to embrace it!). I find that in the car on the way home from school, I often get one-word answers when I ask about their day. But when we're cooking, I get in-depth stories.

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

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.

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

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

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 have rock climbed but not in awhile. Love all sports, reading, cooking, some carpentry, gardening.

I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.

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.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

I have very vivid memories of being a young child. My mother would create dinner as for us, and when she would bake, she would leave some dough for me. I would roll the dough into little sticks while she was cooking the apple tart of whatever. I was looking through the window of the oven and flipping the light, and then my bread would come out, and it was inedible, of course.

I like cooking, but I think someone else ought to do the dishes.

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 love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

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.

It's just human. We all have the jungle inside of us. We all have wants and needs and desires, strange as they may seem. If you stop to think about it, we're all pretty creative, cooking up all these fantasies. it's like a kind of poetry.

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.

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.

I always loved cooking, from an early age. I kind of wanted to be a chef.

Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam.

The smell of cooking food is often a calming one.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

I don't enjoy cooking when I'm high. And I don't want to be eating garbage because then I'll feel gross.

Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

Until I discovered cooking, I was never really interested in anything.

I would love to be better at cooking but I hate cleaning up afterwards. I love the process of putting everything together and the chance of getting it right or wrong but it takes ten minutes to eat it and then ages to clean.

Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

Wolfe scowled at her. I could see he was torn with conflicting emotions. A female in his kitchen was an outrage. A woman criticizing his or Fritz's cooking was an insult. But corned beef hash was one of life's toughest problems, never yet solved by anyone.

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.