Cooking Quotes
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Do activities you're passionate about - which make your heart and soul feel perky - including things like working out, cooking, painting, writing, yoga, hiking, walking, swimming, being in nature, being around art, or reading inspiring books.
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People may not know this about me, but I've always loved cooking. My favorite thing to cook is my mom's spicy spaghetti.
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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.
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I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.
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Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.
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The most indespensible ingredient of all good home cooking: love for those you are cooking for.
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If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'
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Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
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Patience was not something that came naturally to me, but in cooking it is the quintessential skill.
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Cooking allows you to have travels, adventures and journeys without going anywhere. The running joke between my partner and me is that I'm not really concerned about how long it takes, or how much I destroy the kitchen, because I just have such a good time doing it.
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I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well.
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I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.
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Good cooking is good cooking, regardless of the price.
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Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
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Across much of the developing world, by the time she is 12, a girl is tending house, cooking, cleaning. She eats what's left after the men and boys have eaten; she is less likely to be vaccinated, to see a doctor, to attend school.
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Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.
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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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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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'Wild Swans' showed me there are Chinese traditions that still affect my life. For example, it's not that women are inferior, exactly, but my dad and my brother are the most important men in my life and I would do anything for them. I feel like I should be the one cooking and looking after them.
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I have a weird thing with knives. I don't like knives very much. Like when my parents are cooking in the kitchen and using knives to chop vegetables, I can't be in the same room. For whatever reason, knives just terrify me.
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I'm obsessed with cooking! I want a degree in the culinary arts!
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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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I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.
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Progress makes us lose the feeling of a ceremony that cooking should have. It has significantly shifted our values so that now it seems to us that only activities with an economic reward are worth pursuing.
