Cooking Quotes
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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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At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea.
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The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.
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I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.
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Cooking for my son is a challenge. I have to feed him right. He can't eat French fries and candy every day.
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Being alive is gardening and cooking and birds and green and blue, at the very least.
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I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
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My day job may be exhausting, but cooking is my peace. My dream is to have a big family with lots of grandkids. And we'll get together every Sunday for a hearty dinner at our house, and we'll all live in flavorful bliss, happily ever after.
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There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
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Cooking is revolution and creation.
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I'll come in from a long flight and go straight to the grocery store. I love cooking for my man.
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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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Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
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Cuisine is when things taste like themselves.
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I'm a new mum who spends her days making baby food and cooking for her man. And I couldn't be happier.
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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.
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Italians allow anything in their cooking.
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Performing is very much like cooking: putting it all together, raising the temperature.
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I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.
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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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Fine cooking is when the things you have cooked taste as they are
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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.
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Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
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Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one.
