Quotes About Cooking

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.

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.

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

A woman who spends all day washing and cooking and ironing doesn't want to go to the movies to watch a film about a woman who spends all day washing and cooking and ironing.

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

It's about getting the kids up and fed, getting one to school, getting the other down for a nap, going to the grocery store, picking one up from school, getting the other one down for another nap, cooking dinner... I live my life at these two extremes. I'm either a full-time stay-at-home mom or a full-time actress.

If you want to know the people of a nation, I am sure you can judge a great deal more about them from their cooking and eating traditions than you can from the words and actions of their public officials.

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

Cooking is like love. It should be entered into with abandon or not at all.

The longer I've looked at these questions, of the American diet and the public health crisis that we face because of that diet, the more I've come to the conclusion that the collapse of cooking is a big part of the problem.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

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.

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.

I'm fine, and my hips are fine. My false knee is fine. My false hips are fine. Everything's cooking.

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.

Cooking is the ultimate giving!

I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.

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

I love cooking and spending time in mine.

Life is like cooking: before choosing what you love, try everything... ♥

Great cooking favors the prepared hands.

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.

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

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

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.

When I'm in a good mood I like to cook. But I don't like saying it in public because I find myself being resentful of the idea; "Now you will make a good wife. You can cook, right?" So when people ask me I go, "No, I don't like cooking!"

I love cooking during Christmas, all smells like the hot apple cider, the hot spiced wine.

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.

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

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.

Growing up, others girls wanted to dance and help their mums with the cooking. I liked to play soccer with the boys. Or I'd be off on my own, tilting mirrors towards the sun in order to burn armies of ants. That was my idea of fun.

I have lots of older siblings, and as they started to leave the house, I went from cooking once a week to twice, three times, and so on. After a while, it was just like making the bed.

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

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

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

I don't do drugs. Because my grandmother raised me. I think like an old, black, Southern woman. If I'd have done coke, I'd probably be cooking pancakes.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

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.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

Do the dishes while you're cooking.

My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.

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.

Computers are to design as microwaves are to cooking.

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.

Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.

Cooking is one of my favourite things - from going to the market, bringing the stuff home and preparing it, to cleaning the kitchen afterwards. I've lost my figure a few times. There have been moments when I've overeaten, for comfort. But with discipline and hard work, you can get your figure back.