Cooking Quotes
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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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I've always liked food, and I've always been interested in cooking and stuff like that.
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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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Cooking is always very romantic!
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When I make a feast, I would my guests should praise it, not the cooks.
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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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'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
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American cooking is one of the unknown cuisines in America.
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My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.
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There's way more pressure cooking for cooks than rowing at the Olympics.
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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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I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.
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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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All the great villainies of history, from the murder of Abel onward, have been perpetrated by sober men, chiefly by Teetotalers.
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I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
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He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.
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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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If I go to your home, and you're cooking me a meal, I will eat whatever you put in front of me.
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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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I find cooking very sensual. I love getting in there with my hands instead of utensils. With all of the textures and everything, it's very erotic. Also the time it takes to prepare, and the anticipation and the buildup, you know. Then finally, you get to eat.
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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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By nature, I'm very care-taking. There's something really beautiful about cooking for someone and feeding them.
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I like to cook for my friends. It is an act of love because in cooking you can create so many plates and recipes, if you know how to - otherwise you make a mess - but I like it because it's like a ceremony. You cook for your friends and after, you drink wine and play cards.
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Cooking is creating emotion.
