Cooking Quotes
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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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It may be my rather puritanical upbringing at odds with my inborn laziness that makes me feel guilty at the end of the day, unless I am able to point at some achievement. But this need be no more impressive than cooking a meal or going for a long walk.
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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.
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Cut the things out of your life that keep you from reaching your dream. It doesn't matter if it's cooking or belly dancing.
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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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You wouldn't know it but I'm no good at... cooking. My chef does that.
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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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Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
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Ham's substantial, ham is fat. Ham is firm and sound. Ham's what God was getting at When He made pigs so round.
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I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
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A good writer knows that if her style and perceptions are really cooking, she can bring anything off. It's okay, of course, for novelists to depict bland, average families living bland, average lives in bland, average towns. But it isn't okay when those novelists don't outshine their bland, average subjects.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.'
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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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It's amazing to think of the nutritional responsibility you have in cooking for a kid, which then makes you wonder if you're getting enough yourself.
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I do most of the cooking in my head.
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I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.
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You have to be very careful how you insert new stuff, 'cause people want to hear the old stuff. It's like cooking, you know? You can't put too many peppers into the eggs... otherwise it's going to be distasteful.
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Since I was about seven, I've loved cooking. I'd wake up at five in the morning and make cinnamon rolls and all these different things.
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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.
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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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I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.
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When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.
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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.
