Quotes About Cooking

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.

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.

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 can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.

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.

Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.

I think the great Mexican cuisine is dying because there are fast foods now competing, because there are supermarkets, and supermarkets can't afford to keep in stock a lot of these very perishable products that are used for fine Mexican cooking. Women are working and real Mexican cooking requires enormous amounts of time.

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.

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.

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

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.

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.

For me, directing is sort of like cooking or something. You know that you're making this interesting recipe while you're putting all the ingredients together, you can never oversee what it's gonna taste exactly. So while you're doing that, you're tasting.

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.

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

I don't believe in low-fat cooking.

Of Cooking. This is an art of various forms, the object of which is to give ordinary observations the appearance and character of those of the highest degree of accuracy. One of its numerous processes is to make multitudes of observations, and out of these to select only those which agree, or very nearly agree. If a hundred observations are made, the cook must be very unhappy if he cannot pick out fifteen or twenty which will do for serving up.

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.

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

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

I ate her cooking for eighteen years," he whispered. "You get used to it." "Oh yeah, when?" "I think it happened around the seventeenth year," Henry said.

I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.

When I'm in the country with all of the kids around and cooking, that's when I'm most relaxed. When I'm in the country I like to cook.

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.

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.

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.

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 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.

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

And also I didn't want my future to be just sitting in a room and be imprisoned in my four walls and just cooking and giving birth to children. I didn't want to see my life in that way.

Housework is a breeze. Cooking is a pleasant diversion. Putting up a retaining wall is a lark. But teaching is like climbing a mountain.

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.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

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.

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

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.

Cooking can be like foreplay.

I tried all my life to be a normal person. Stars are in the sky. I like cooking and gardening.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

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

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.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

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?

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.

Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.