Cooking Quotes
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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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As is the case with all good things in life - love, good manners, language, cooking - personal creativity is required only rarely.
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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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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.
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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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Now the Thanksgiving meal is just so unnecessarily difficult. I mean even mashed potatoes - it's like the most difficult kind of, you know, medieval idea. All right, instead of just cooking them, why don't you spend, like, eight hours peeling them and then we'll have to mash them up. It feels like prison labor, really.
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I guess I fell into cooking.
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Cooking is like anything else: some people have an inborn talent for it. Some become expert by practicing, and some learn from books.
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I take a cooking class everywhere I travel. I find it's the best way to get to know a culture.
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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'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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Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.
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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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Gelatins are one of most unbelievable areas in cooking today.
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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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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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If thou rise with an Appetite, thou art sure never to sit down without one.
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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 love being a mother; I hate being a housewife - the cooking, the laundry - because it takes away time I could be with my kids.
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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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From 1967 to '70, Nigeria fought a war - the Nigeria-Biafra war. And in the middle of that war, I was 14 years old. We spent much of our time with my mother cooking. For the army - my father joined the army as a brigadier - the Biafran army. We were on the Biafran side.
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I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.
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I started cooking from watching my mom. My mother was a really, really great cook.
