Cooking Quotes
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You should feel good about making your home nicer for your family and your friends. You should feel great about cooking a good dinner and making a dress for a granddaughter, creating a beautiful birthday party. It's all part of life.
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I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
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My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.
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I like to read and listen to music and go for walks and travel and see art. I enjoy cooking and eating and spending time with my family. I don't really find myself searching for things on the television very much.
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I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.
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I came home every Friday afternoon, riding the six miles on the back of a big mule. I spent Saturday and Sunday washing and ironing and cooking for the children and went back to my country school on Sunday afternoon.
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When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
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I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
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I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
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I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind.
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I love crafting and cooking, doing all of that.
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The most I like about cooking is eating what someone else has cooked.
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My sister would say I'm a feeder because I like cooking for people.
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It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
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There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie I feel her right with me.
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Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.
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Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
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Tourists do not come here for our weather, or for the quality of our provincial cooking. Nor are they attracted by the exceptional value of our hotels, our beaches, or Birmingham. I've never met an American or a Japanese person who has said: 'I want to come to Britain so I can buy an Arabic newspaper from a Bengali store where the Cashier speaks Polish.'
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My career at Microsoft really was getting in the way of my cooking.
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I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.
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You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.
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I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.
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Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.
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As a self-proclaimed cooking disaster, I try to makes things that I think I can easily master.
