Cooking Quotes
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I love restaurants, and I love cooking.
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My best travelling experience lasted several years: between 1971 and 1974 when I bummed around the East. All I had with me was a cooking pot, a stove, a map and blankets and a couple of dhotis.
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You wouldn't know it but I'm no good at... cooking. My chef does that.
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By the time you're in your 30s, unless somebody makes the god-awful decision to gift you with a cooking class or salsa lessons, it may have been a while since you learnt something new.
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Cooking is an art form, a creative thing.
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An excellent wine, someone's best attempt at cooking, and the candles and flowers on the table can turn the simplest dinner into an unforgettably romantic event.
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American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care.
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Some nights, a romantic dinner can be killed by having to do dishes afterward, so it probably suits you better to go out for dinner. But I love cooking and always have.
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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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I know that some people feel that cooking is time consuming, but cooking is an activity that you can do for yourself and you'll be in good condition to do all the other things that you want to do in your life for a very long time.
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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'm lenient when it comes to nutrition rules. I enjoy cooking and baking in general, and I just try to eat whole, clean foods. I try to stay away from processed or boxed stuff - but that's not to say I don't eat that from time to time. I really like making Asian noodle salad and also make soup a lot, like tortilla soup.
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If Harvard officials ban the microfridge, it will leave undergraduates without any cooking appliances at all allowed in their rooms.
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Cooking gives you the ability to grow as a person and to give yourself confidence. You can invite people around, you can sit down and eat together and it makes you feel about ten feet tall because you've done it with your own hands.
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By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings.
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My cooking style is simple, healthy, and very basic.
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I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.
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If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
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We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.
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Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
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There's a reason I write articles and go out for good dinners: because I'm better at research than cooking. And there are people who are much better at cooking than research, so it's mutually beneficial for us to specialize.
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I go out to the kitchen to feed the dog, but that's about as much cooking as I do.
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My mother is a southern lady with short dark hair and a wary, blue-eyed smile. She is also an experimental chemist and teaches a college course entitled The Chemistry of Cooking.
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Do whatever rejuvenates you. It might be a cooking class, cocktails with the girls, or just private time with the hubby. We all have our moments where we run out of steam because we've given everything we've got to everyone else. Whoever decided that was a good thing? It's not. Everyone needs to refuel.
