Cooking Quotes
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I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.
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All around us right now, tucked into the valleys and along the coasts, bookshops glow in the winter light. Think of them like singular, magical, and multi-dimensional recipe boxes. They wait for us to pluck out a card, to stand over the stove, to start cooking.
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I work out with our trainer, Jocelynne Boschen of Alpha Sport L.A., hike a lot, and eat healthy. I love cooking so prepare a lot of my own food and avoid processed foods. No fast food. No soda.
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There's only one secret to bachelor cooking - not caring how it tastes.
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To barbecue is a way of life rather than a desirable method of cooking.
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Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
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I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.
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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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Food, to me, is always about cooking and eating with those you love and care for.
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There is a strong side to me, that is of a homemaker. I look forward to spending time at home in the evenings, cooking a meal, chatting with my parents and inviting friends over.
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An unwatched pot boils immediately.
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Time is what makes good stories. Much has been cooking for a long time, and at last finds an out in narration one day. That's a supreme joy. And why the characters keep showing up.
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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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I love cooking for myself and cooking for my family.
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My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.
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I had the opportunity to go to law school, and my dad, who was an accountant, couldn't believe I wanted to walk away from that and start cooking.
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Cooking is an art form, a creative thing.
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The process was remarkably cathartic. I'd sit and listen to my father's voice - having not heard some of these tapes for 30 years and hearing his voice laying me down for a nap, our giggles and cooking dinner - and I remembered all those wonderful days. Normal days.
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I've never gone to culinary school, but I do love cooking.
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The house is always full, and we're always cooking - outside, inside, for six, eight, a dozen, 20 people.
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Cooking is at once child's play and adult joy. And cooking done with care is an act of love.
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The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.
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It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense.
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He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.
