Cooking Quotes
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Determination is all very well if you want to jump off a tower. But will power is not enough when it comes to cooking beef and noodles.
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At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.
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I spent several years cooking on a line.
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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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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 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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Those from whom nature has withheld taste invented trousers.
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Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
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In America, where no one judged or supervised her, where my father was too busy eating her cooking to notice whether she was eating it, too, my mother found herself newly enchanted by the taste of food.
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I adore pigs, and I love eating them and cooking them, and I love using the whole animal.
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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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Cooking is like love. You don't have to be particularly beautiful or very glamorous, or even very exciting to fall in love. You just have to be interested in it. It's the same thing with food.
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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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Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.
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I always liked the stress, the real high-stakes, get-the-orders-out line-cook job, as well as the ordering of the produce and everything - it's really similar to making music for a show like 'Hannibal.' It's like cooking; it's just like owning a restaurant.
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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.
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Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.
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My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
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Time is what makes good stories. Much has been cooking for a long time, and at last finds an out in narration one day. That's a supreme joy. And why the characters keep showing up.
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I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
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I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.
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I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.
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There was one reviewer from the 'New York Times,' I forget his name, who said I was 'death warmed over.' I wrote him back that I knew more about death than he did. The 'Times' fired him, put him in the cooking department!
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I have always loved food, and for me, even if I was on a beach, I would be cooking food every day.
