Cooking Quotes
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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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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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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.
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I guess I fell into cooking.
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It's promising and seductive, that huge Italian family, sitting around the dinner table, surrounded by olive trees. But it's not my family and I am not their family, and no amount of birthing sons, and cooking dinner and raking leaves or planting the gardens or paying for the plane tickets is going to change that. If I don't come back in eleven months, I will not be missed, and no one will write me or call me to acknowledge my absence. Which is not an accusation, just a small truth about clan and bloodline.
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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 want to make sure the cooking industry becomes more and more diverse.
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Cooking is revolution and creation.
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Great cooking favors the prepared hands.
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I love cooking during Christmas, all smells like the hot apple cider, the hot spiced wine.
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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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When I'm with my kids, I definitely try and be in the moment and wait till the end unless the mess poses a real danger, like slipping. But when I am cooking by myself, I definitely clean as I go to simplify.
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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 like being at home and cooking.
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You know, Salma Hayek is a great cook, and she's a friend.. She's an amazing cook. If she opened up a restaurant, I would so get in on the coattails.
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I used to throw cooking parties in university. Everyone would come over - sometimes you'd just do a mac and cheese, but if you do that better than everyone else, you can get people to come to you.
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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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If you're not the one cooking, stay out of the way and compliment the chef.
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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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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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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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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 started cooking from watching my mom. My mother was a really, really great cook.
