Cooking Quotes
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My first outdoor cooking memories are full of erratic British summers, Dad swearing at a barbecue that he couldn't put together, and eventually eating charred sausages, feeling brilliant.
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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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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 wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.
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When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way.
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I like women who can throw a ball and laugh loud and have some spine, and I like men who don't mind cooking dinner.
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I'm not a big cook at all, but anything easy and quick, like pasta, I'm up to. My husband cooks for me because he finds cooking relaxing.
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Cooking is a life skill. We need to eat every day so why not find out about what you're putting into your body?
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Chinese cooking is noisy - a multitasking activity that requires constant vigilance. There is no downtime.
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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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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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You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
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I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
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Once I tune in to the fact that my family receives my cooking for them as an act of love - that it's actually something that makes them feel cared for - it shifts my entire perspective.
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Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.
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In the right circumstances, I'm a big fan of eating alone. Often, on a Sunday evening, I go to a yoga class whose charm is largely that it gives me an alibi to avoid cooking family supper for once. I return to have boiled eggs and soldiers in silence with a book. Bliss.
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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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I like cooking, but I like other people cooking more.
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One would not die from my cooking, but I am not sure one would survive my driving.
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I do probably 80 or 90 per cent of the cooking at home.
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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!
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Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!
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I write for film or, in this case, television when I haven't got a play cooking.
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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.
