Cooking Quotes
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The most indespensible ingredient of all good home cooking: love for those you are cooking for.
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If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.
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I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.
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There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
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Cooking is an important part of a good, stable family life. I like to get the family together; there's a huge nurturing element in it.
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The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.
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I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.
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My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.
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I'm obsessed with cooking! I want a degree in the culinary arts!
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If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'
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Sure, I could have lots of people who do the cooking, the driving, all that jazz - but I would be unhappy. I wouldn't want my children raised that way.
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Progress makes us lose the feeling of a ceremony that cooking should have. It has significantly shifted our values so that now it seems to us that only activities with an economic reward are worth pursuing.
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I get nervous cooking for our little house party barbecues. I'm very insecure with my cooking. I tend to throw things away that I'm scared of serving, even though they might be great.
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Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
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Rhythm, that's an essential part of cooking. The sound of a lovely song and the smell of some dish in the oven are equally evocative.
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I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
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If cooking is an art, I think we're in our Dada phase.
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I wasn't the brightest button in the class at school, but I enjoyed cooking and baking. I wasn't clever enough at Maths O-level to get onto the cookery teaching course I really wanted to do, so I did a catering course instead.
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In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
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Cooking is like love. It should be entered into with abandon or not at all.
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I always did the cooking at home, and we always tried for balance. We've been vigilant about how and what our kids eat. For example, my son would just as soon go for the grapes as he would the chips... and the chips are baked.
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Cooking and eating at home is made even better by the fact that you don't have to worry about driving after a couple of bottles of very nice wine. For me that's the ideal combination: working hard and enjoying the fruits of your labour.
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I feel fortunate to be part of the cooking community. We learn from each other.
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Most small business owners are not particularly sophisticated business people. That's not a criticism; they're passionate about cutting hair or cooking food, and that's why they got in the business, not because they have an MBA.
