Cooking Quotes
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My dad loves to cook. I'm half Thai, and growing up, that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.
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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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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 spending time with my friends and family. The simplest things in life give me the most pleasure: cooking a good meal, enjoying my friends.
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I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!
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I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.
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My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time.
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When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
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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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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.
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My wife was born and raised in Italy until she was about 9, and then she came to America, and her mom was a great cook, and they have great recipes, and whenever her mom would come into town, we would have all these friends just randomly showing up at our house, and eventually we figured out why. They wanted Mama's cooking.
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I always wondered why the makers leave housekeeping and cooking out of their tales. Isn't it what all the great wars and battles are fought for -- so that at day's end a family may eat together in a peaceful house?
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First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
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It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others.
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Possibly I want to bring my acting into the cooking, blending the two together. What I love is cooking for other people and seeing them enjoy what I have created for them. And same thing goes for acting. I have even tried to make some Chinese dishes before. It's very difficult. That's probably why eating at authentic Chinese restaurants is part of my journey here.
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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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For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.
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When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.
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Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
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Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.
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I liked the ceremony, the ritual of preparing cocaine, as much as doing it. I did it for a year, loved it, then stopped. Now I feel the same way about cooking.
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I just love food, especially my mom's Bulgarian cooking. Taco Bell is my favorite fast food restaurant. I also love Italian food.
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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.'
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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.