Cooking Quotes
-
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.
-
I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.
-
I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
-
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.
-
Cooking is great, love is grand, but souffles fall and lovers come and go. But you can always depend on a book!
-
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.
-
Cooking is a way of listening to the radio.
-
When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.
-
Harriet: making an excuse Um... I'm looking for a copy of The Wheat-Free Guide to Creative Visualization in Co-dependent Past-Life Relationships.Mo: Huh. Jeez, I never heard of that one... Wonder if it's in spirituality or cooking.
-
I like eggs. My favorite way of cooking eggs is old school French.
-
When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.
-
The first sign that I'd been unknowingly affected by cooking shows occurred on a Sunday morning when I realized I was talking to myself. I'd been making toast. 'First, we cut our bread,' I whispered. 'Do you know why?' I stopped what I was doing and looked up. 'Let me tell you why.'
-
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.
-
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.
-
I do probably 80 or 90 per cent of the cooking at home.
-
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
-
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
-
Cooking is at once child's play and adult joy. And cooking done with care is an act of love.
-
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!
-
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
-
Great cooking is about being inspired by the simple things around you - fresh markets, various spices. It doesn't necessarily have to look fancy.
-
I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.
-
France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.
-
He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.
