Cooking Quotes
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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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I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.
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I love shows about creating and cooking. Sometimes they're so extraordinary, you end up setting yourself to fail.
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No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses.
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I want to make sure the cooking industry becomes more and more diverse.
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Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.
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I found great rewards in cooking a dish and feeding it to someone. It was a means of communicating. I was giving part of my talent or my gift and sharing it with somebody, making somebody happy. And it gave a lot back to me, and I wanted to do more and more.
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In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.
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Cooking is a form of flattery....a mischievous, deceitful, mean and ignoble activity, which cheats us by shapes and colors, by smoothing and draping.
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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.
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I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
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The introduction of cooking may well have been the decisive factor in leading man from a primarily animal existence into one that was more fully human.
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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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Performing is very much like cooking: putting it all together, raising the temperature.
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If thou rise with an Appetite, thou art sure never to sit down without one.
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If you're not clipping coupons before going to the grocery store, you're overspending. If you're ordering in or going out to dinner because you don't feel like cooking, you're overspending. If you're not tracking where your money is going, you're very likely overspending.
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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.
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The motto of West African cooking is that if the food doesn't set fire to the tablecloth the cook is being stingy with the pepper.
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I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.
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Gelatins are one of most unbelievable areas in cooking today.
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A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cookbook par excellence.
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As far as cookbooks go, I think Joy of Cooking is a classic. I've used it over and over again. Julia Child frustrates me. By the time you get all her herbs together, you're exhausted
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The thing that people have said over and over again, especially people who don't cook, is, 'I watch your show, the food makes me hungry, and I think I can make that.' That's exciting because we've heard that a lot of people watch cooking shows but don't make the food.
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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.
