Cooking Quotes
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I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
Jose Andres
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Make gifts meaningful by putting the time in creating them, whether baking and cooking, or in making arts and craft. It will all have more meaning for the giver and receiver.
Lidia Bastianich
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Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
Geoffrey Zakarian
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One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That's not cooking; that's putting things in a pan. It looked quite nice, but I'm not saying it was good.
Lesley Nicol
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You show people playing poker or hacking into a computer; it feels so significant in the script, and then when you see it on the screen, it loses something. But there's something about cooking - food being prepared is incredibly captivating. It became just a fun box of tools to use as a director.
Jon Favreau
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While most individuals use the flesh of the coconut in their cooking, coconut water and oil are also known to have numerous health benefits.
Marcus Samuelsson
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In cooking, as in all the arts, simplicity is the sign of perfection.
Curnonsky
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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.
Emeril Lagasse
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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.
will.i.am
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My belief is that my wife should be at home looking after my kids and cooking and cleaning. She's a very privileged woman to have a husband like me. Not everyone's in her position, but the ones who are are very lucky. That's my opinion.
Tyson Fury
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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.
David Castle
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There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
Geoffrey Zakarian
