Quotes About Cooking

I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and 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.

I don't know that I have a favorite meal. When I'm cooking I'm thinking about the person I'm feeding and I want to make them whatever they want. My husband's favorite meal is carbonara. I guess my favorite food is anything my mom makes. Because like anybody who loves their mother's cooking, if you try and make your mom's recipes, they never taste quite the same. And I don't know if that's because she's lying about what she's putting in there and just not telling me. Like when I turn my back, she's sneaking something in there. It just never seems to taste the same.

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.

I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

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.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.

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.

There’s something sexy in cooking for a man who likes my food. Am I growing up?

You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking.

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

My two rules of cooking: keep it fresh and keep it simple.

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.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

In your actor's heart, you know when you're playing well. Others may not always agree with you, but I'm always aware of when the scene is cooking or not. You have an instinct about that from years of doing scenes and plays, and I think it stands you in good stead even in the TV world.

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.

My life has been sadly lacking in snails. I can't clearly remember any first-hand encounters. The best thing I can come up with is second-hand, a passage in Jacques Pépin's autobiography (The Apprentice: My Life in the Kitchen) in which he describes prying snails from the terrace of his vacation home and cooking them up for dinner.

My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.

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.

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 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 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.

For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.

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.

Whatever a scientist is doing - reading, cooking, talking, playing - science thoughts are always there at the edge of the mind. They are the way the world is taken in; all that is seen is filtered through an everpresent scientific musing.

All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.

Most baby books also tend to romanticize the mother who stays at home, as if she really spends her entire day doing nothing but beaming at the baby and whipping up educational toys from pieces of string, rather than balancing cooing time with laundry, cleaning, shopping and cooking.

In an avant-garde cooking restaurant, it's the experience that's the difference.

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.

As is the case with all good things in life - love, good manners, language, cooking - personal creativity is required only rarely.

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

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.

I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to the kitchen - but nobody ever wanted me to touch anything.

Cooking may be as much a means of self-expression as any of the arts.

An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating

Good design, like good painting, cooking, architecture or whatever you like, is a manifestation of the capacity of the human spirit to transcend its limitations.

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

A person cooking is a person giving. Even the simplest food is a gift.

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.

I don't have a talent, unless you count hunting illegally, which they don't. Or maybe singing, which I wouldn't do for the Capitol in a million years. My mother tried to interest me in a variety of suitable alternatives from a list Effie Trinket sent her. Cooking, flower arranging, playing the flute. None of them took, although Prim had a knack for all three. Finally Cinna stepped in and offered to help me develop my passion for designing clothes, which really required development since it was non-existent.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

Marriage is survived just on the basis of ordinary etiquette, day in and day out. Also cooking together helps a lot.

In cooking, as in all the arts, simplicity is the sign of perfection.

Yes, of course. I was on her like, um... I believe that old woman last week we took after she'd burnt down her house cooking said 'like white on rice.