Cooking Quotes
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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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If I'm cooking dinner for my hubby or designing a line or selling on QVC, I try to do it in an authentic way. To speak to people like I want to be spoken to, to be a voice for people who don't have one and to give them things they need and love.
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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.
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I love cooking. People seem to enjoy my food, but I absolutely love it. I'm one of those people who will buy a cookery book and take it to bed and read it.
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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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Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.
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When I received the news of the Nobel Peace Award, I could not believe it. I told my father, 'I think they have the wrong name, Dad. Please, can you talk to this man on the phone? I'm busy cooking!'
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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.
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A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
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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.
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Women in Africa are really the pillar of the society, are the most productive segment of society, actually. Women do kids. Women do cooking. Women doing everything. And yet, their position in society is totally unacceptable. And the way African men treat African women is total unacceptable.
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I do probably 80 or 90 per cent of the cooking at home.
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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.'
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An unwatched pot boils immediately.
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I'm a complete foodie, but I'm a terrible cook. If a guy can get me in the kitchen and we actually have fun cooking, that's amazing.
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I've always liked food, and I've always been interested in cooking and stuff like that.
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I like the creativity of planning a party, or cooking and taking care of people, creating a memorable meal or event.
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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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When I make a feast, I would my guests should praise it, not the cooks.
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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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Marriage is survived just on the basis of ordinary etiquette, day in and day out. Also cooking together helps a lot... I've seen all these marriages that failed. Those people are always hollering at each other. That doesn't work.
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I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.
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There are things in life that don't come to me naturally, and social media and the Internet and all those things are some of them, somewhere between taxes and cooking!
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Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.
