Cooking Quotes
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With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
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I learned so much more prepping vegetables than I ever did in cooking school.
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Every July, August and part of September I escape of the guitar, I escape of Paco de Lucia and I go to Mexico to the Carrabian. I have a little house there where I spend two months listening to music, no playing because I don't bring the guitar with me, fishing and cooking my fish and charging the batteries for new concerts.
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Good painting is like good cooking; it can be tasted, but not explained.
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No movement calls migrant workers oppressed for providing money for women from whom they are receiving neither cooking nor cleaning; for providing their wives with homes while they sleep on the ground.
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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 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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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.
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I like eggs. My favorite way of cooking eggs is old school French.
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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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It was as though I found the language I'd wanted from photography; the expression that I got partly from photography, I got completely from cooking.
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My favourite thing is cooking for my friends. There are 13 of us who all met at university. They come round once a week, and I make a huge lasagne.
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Western European societies are unprepared for the massive immigration of brown-skinned peoples cooking strange foods and maintaining different standards of hygiene … All immigrants bring exotic customs and attitudes, but Muslim customs are more troublesome than most.
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Cooking and eating are among the most important ways we weave days into lives.
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I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one's own ass, cross the street by oneself, or be trusted with money.
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My wifes cooking is so bad the flys fix our screens.
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I don't barbeque myself because that would involve me cooking. And whereas I can, I'm not a very good cook.
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When a play is really cooking, there's nothing like it.
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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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If you're preparing a dinner for friends or a holiday dinner, make sure to only prepare recipes you are comfortable with and have cooked before. Cooking for others is not the time to try out a recipe for the first time. You end up spending all your time in the kitchen instead of enjoying your company.
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I won't say my nutrition is perfect. If I'm at a restaurant and there's fresh pasta on the menu, I'm going to order it. At home, though, I avoid grains and do a lot of the cooking to control what our family eats.
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I have to do so many scenes cooking that I wanted to learn how to chop like I know what I'm doing and do certain things around the kitchen that look right.
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You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
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Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'
