Cooking Quotes
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I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
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I have this dream of what I ultimately want my life to be like, and it involves a lot of quaint activities like cooking and canoeing and camping and hiking.
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I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.
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I need my fill of Indian home cooking.
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Sure, I could have lots of people who do the cooking, the driving, all that jazz - but I would be unhappy. I wouldn't want my children raised that way.
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I wasn't the brightest button in the class at school, but I enjoyed cooking and baking. I wasn't clever enough at Maths O-level to get onto the cookery teaching course I really wanted to do, so I did a catering course instead.
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My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.
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I get nervous cooking for our little house party barbecues. I'm very insecure with my cooking. I tend to throw things away that I'm scared of serving, even though they might be great.
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Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.
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If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'
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Speaking of trust, ever since I wrote this book, 'Liespotting,' no one wants to meet me in person anymore - no, no, no, no, no. They say, 'It's okay. We'll email you.' I can't even get a coffee date at Starbucks. My husband's like, 'Honey, deception? Maybe you could have focused on cooking. How about French cooking?'
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I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.
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I really like rustic mediterranean cooking. And I like trying out curry takeaways.
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My hobbies are mountain biking, horseback riding and packing, canoeing and kayaking, hiking, camping, cooking, and skiing.
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In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
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Work is so much fun that it doesn't really seem like downtime when I'm not. But cooking, spending time with my family, friends and dog are what I'm usually doing when I'm not working on something.
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The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.
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I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
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I started cooking out of middle school depression.
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I feel fortunate to be part of the cooking community. We learn from each other.
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I raised my sister. I was six when she was born. My mother had to make a living for herself and it was very hard, so I was looking after my sister, cooking and cleaning, and she had four jobs.
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Honestly, I'd love to say I live this amazing Hollywood lifestyle, but actually, I'm at home with my same friends and cooking. I crochet, I do watercolor. I think what surprised me the most is that that isn't the lifestyle everyone necessarily lives.
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Everyone has something that they desperately need that makes them feel good, that they don't want anything to get in the way of. Whether it's a man's golf game, whether it's a woman's cooking. I have a friend who has to clean. She's addicted to cleaning.
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I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.
