Cooking Quotes
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I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
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And also I didn't want my future to be just sitting in a room and be imprisoned in my four walls and just cooking and giving birth to children. I didn't want to see my life in that way.
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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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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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Cooking allows you to have travels, adventures and journeys without going anywhere. The running joke between my partner and me is that I'm not really concerned about how long it takes, or how much I destroy the kitchen, because I just have such a good time doing it.
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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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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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Cooking is an important part of a good, stable family life. I like to get the family together; there's a huge nurturing element in it.
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I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
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Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
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I need my fill of Indian home cooking.
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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 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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The most indespensible ingredient of all good home cooking: love for those you are cooking for.
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Progress makes us lose the feeling of a ceremony that cooking should have. It has significantly shifted our values so that now it seems to us that only activities with an economic reward are worth pursuing.
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If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.
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I really like rustic mediterranean cooking. And I like trying out curry takeaways.
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If cooking is an art, I think we're in our Dada phase.
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I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
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I started cooking out of middle school depression.
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Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
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As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
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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 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.
