Cooking Quotes
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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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I like cooking, but I like other people cooking more.
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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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Cooking puts me at ease; it gives me control over what's happening, and I know that the finished product is gonna be good, so I'm gonna be satisfied. That's kind of how I keep myself grounded.
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Chinese cooking is noisy - a multitasking activity that requires constant vigilance. There is no downtime.
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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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Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
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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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Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist
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It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.
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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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Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
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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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My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.
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There are times when born hollandaise heads, as well as nouveaux turbot freaks and recherche escargotphiles alike crave the saignet abundance of a New York steak.
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Cooking skills aside, my mother is an exceptional nurturer.
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I spent several years cooking on a line.
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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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The thing that people have said over and over again, especially people who don't cook, is, 'I watch your show, the food makes me hungry, and I think I can make that.' That's exciting because we've heard that a lot of people watch cooking shows but don't make the food.
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Women's cooking has always had a big influence on me personally.
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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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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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Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food
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I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
