Cooking Quotes
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A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.
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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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There's only one secret to bachelor cooking - not caring how it tastes.
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Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!
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France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.
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By nature, I'm very care-taking. There's something really beautiful about cooking for someone and feeding them.
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What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.
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It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.
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Cooking is always very romantic!
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I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.
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You may feel that you have eaten too much...But this pastry is like feathers - it is like snow. It is in fact good for you, a digestive!
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I've never gone to culinary school, but I do love cooking.
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I cannot stress a greater importance than to teach the young generation about the risks of unhealthy eating. A great way to pique their interest in nutrition is to involve them more in the cooking process. They not only will learn to cook for themselves, but also develop a lifetime of healthy habits.
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In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
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I like cooking, but I like other people cooking more.
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If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
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The most effort you should expend should be cooking. If you could cook while lying on a couch, that would be perfect.
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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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In the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention, and wine makes even the worst culinary disaster taste delicious.
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To barbecue is a way of life rather than a desirable method of cooking.
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Cooking is my love language, where there's the most amount of giving selflessly. … It's more about the health benefits than the ethics. But it's compounded by the fact that I love animals and feel better not eating them.
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My mother was a wonderful, wonderful woman with a lovely voice who hated housework, hated cooking even more and loved her children. She was always arranging church activities such as a bazaar.
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Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
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I'm not sure I'd write a good cookbook, but I might make a good cooking show.
