Cooking Quotes
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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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I've always been a foodie. My grandmother got me hooked on cooking.
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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 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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I'm cooking 42 years, and I didn't know bananas are good for my brain.
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I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.
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Salad freshens without enfeebling and fortifies without irritating.
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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 would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.
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You cannot make women contented with cooking and cleaning and you need not try.
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One of the key things is to encourage people to have a go in the kitchen and not to be embarrassed by it. Try and spend a couple of nights a week cooking something up. It doesn't have to be complicated, it can be something really simple.
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I wanted to come up with a hybrid show of sorts that wasn't your traditional 'dump and stir' type of cooking show.
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Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.
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My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
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My sister would say I'm a feeder because I like cooking for people.
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One of the most meditative times of my day is when I'm cooking.
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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 love crafting and cooking, doing all of that.
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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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Cooking is always very romantic!
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I'm a huge fan of Asian cooking in general. I love shabu shabu, and I love hibachi. It's kind of like an experience as opposed to just having something in front of you and you eating it.
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Cooking is a way of listening to the radio.
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I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
