Cooking Quotes
-
I tried all my life to be a normal person. Stars are in the sky. I like cooking and gardening.
Udo Kier
-
I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.
Tyler Florence
-
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
April Bloomfield
-
As a producer, as a CEO of Hartbeat Productions, I am making deals to put my company in place to win, to put my staff to work so that while all this stuff is going on, they're in the kitchen cooking. So it's understanding the longevity of the entertainment business; you get out of it what you put into it.
Kevin Hart
-
Great cooking favors the prepared hands.
Jacques Pepin
-
I won't say my nutrition is perfect. If I'm at a restaurant and there's fresh pasta on the menu, I'm going to order it. At home, though, I avoid grains and do a lot of the cooking to control what our family eats.
Gabrielle Reece
-
Cooking is an art form, a creative thing.
Clarence Clemons
-
I'm as surprised as anybody. I never would have thought I'd be here talking about having a cooking show on the Food Network. It wasn't on my list of things, but it's fun, and I'm having a good time.
Trisha Yearwood
-
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.
Bobby Flay
-
I write for film or, in this case, television when I haven't got a play cooking.
Tom Stoppard
-
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.
Cat Cora
-
As is the case with all good things in life - love, good manners, language, cooking - personal creativity is required only rarely.
Leon Krier
-
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
Emeril Lagasse
-
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
Alton Brown
-
I love shows about creating and cooking. Sometimes they're so extraordinary, you end up setting yourself to fail.
Jewel Kilcher
-
We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.
Alice Waters
-
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
Alton Brown
-
For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.
Andrew Zimmern
