Cooking Quotes
-
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.
-
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.
-
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.
-
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.
-
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?'
-
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.
-
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.
-
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.
-
The most indespensible ingredient of all good home cooking: love for those you are cooking for.
-
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.
-
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
-
I need my fill of Indian home cooking.
-
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.
-
I really like rustic mediterranean cooking. And I like trying out curry takeaways.
-
If cooking is an art, I think we're in our Dada phase.
-
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.
-
I feel fortunate to be part of the cooking community. We learn from each other.
-
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
-
I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.
-
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.
-
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.
-
David Lynch plucked me from obscurity. He cast me as the lead in 'Dune' and 'Blue Velvet,' and people have seen me as this boy-next-door-cooking-up-something-weird-in-the-basement ever since. I was 23 when I first met him, in his bungalow on the Universal lot, and could never have predicted we would have such an enduring relationship.
-
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
-
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.
