Cooking Quotes
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My mother was born in Burma, but my grandfather on her side was Indian-Spanish. So I have this quite exotic mix, which is reflected in my earliest memories, in our Wiltshire country kitchen, of gran, and aunts, cooking spicy stewy, casseroley curries, a version of Indian food with a Burmese twist.
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I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.
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Once a week, I spend a day luxuriating in bed. I like staying in my house, pottering around, and maybe cooking or just laying around reading. I love doing yoga and transcendental meditation.
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Believe it or not, Mexican cooking, for those of you who have not gone farther south than Taco Bell, uses a lot of vegetables. But those vegetables were not brought here, like corn mushrooms, huitlacoche, or squash blossoms.
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I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.
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Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.
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Cooking may be as much a means of self-expression as any of the arts.
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Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
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I love crafting and cooking, doing all of that.
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I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
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After spending so much time in America, I started travelling with 'In Defence of English Cooking' by George Orwell. It's archaic and old-fashioned in its Englishness and reminds me of home.
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My sister would say I'm a feeder because I like cooking for people.
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Sentinel meeting tonight,” Ria told her. “At Lucas's place.” “Time?” ... “Seven. Sascha's doing dinner.” “God save us all.” Sascha had decided she liked cooking. Unfortunately, cooking didn't like her back.
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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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Lots of the cooking classes open to non-professionals are too low level for experienced foodies, or don’t offer enough hands-on training.
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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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When I got married and when my sister got married, my mom made us both individual cooking books with all of our family recipes and pictures and kind of the history with our Sicilian family, so that was really special.
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Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
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I've never gone to culinary school, but I do love cooking.
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My life at home gives me absolute joy. There are some days when, as soon as you've finished cooking breakfast and cleaning up the kitchen, it's time to start lunch, and by the time you've done that, you're doing dinner and thinking, 'There has to be a menu we can order from.'
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I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks.
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I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.
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I do not stick to rules when cooking. I rely on my imagination.
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It's really quite a situation. It's ridiculous. I make $200,000, $300,000 a night. For years I was working little dives, and if I got $700 a week, I'd say, "Wow, I'm really cooking.
