Lidia Bastianich Quotes
Quotes to Explore
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I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
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Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You're sharing your life with people. Of course, it's also an expression of your own need for approval and applause. Nothing wrong with that.
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This shared love of cooking and celebration has allowed me to create a strong bond with my family.
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Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
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I have this dream of what I ultimately want my life to be like, and it involves a lot of quaint activities like cooking and canoeing and camping and hiking.
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Unlike the stereotypical author, I've never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on.
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I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.
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Cooking is like love. It should be entered into with abandon or not at all.
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I've been a huge fan of Chris Martin forever; it'd be awesome to work with him. He's really kind, and he's been really encouraging when we've met.
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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.
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Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
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I tend to play the dangerous characters, the boyfriend, that sort of thing.
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My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
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Do not copy my style! The first rule of writing is write about what you know, not what you think you know. So, think about what you've done in your life and write about that.
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Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!
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There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
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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?
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Sure, I could have lots of people who do the cooking, the driving, all that jazz - but I would be unhappy. I wouldn't want my children raised that way.
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Our state has a balanced budget. We have to live within our means in the state of Wyoming. I was in the state senate. This country needs a balanced budget amendment to the Constitution. We need to live within our means.
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We cannot hope to die peacefully if our lives have been full of violence, or if our minds have mostly been agitated by emotions like anger, attachment, or fear. So if we wish to die well, we must learn how to live well: Hoping for a peaceful death, we must cultivate peace in our mind, and in our way of life.
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A verbal contract isn't worth the paper it's written on.
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I'm a family-based person, even though we didn't exactly have a very happy family. I was never in any doubt that this was a centre of writing.
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Work ends up dehumanizing people.
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Cooking for somebody is very personal.
