Cooking Quotes
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There is too much talk of cooking being an art or a science – we are only making ourselves something to eat.
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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 was studying international business and instead of doing what I should have been doing which was studying for exams and figuring out what type of business I really wanted to do I was cooking for all of my friends and reading cookbooks and really inspired by the idea of travel and types of foods around the world and I wanted to cook them.
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I do half the cooking, and by 'half' I mean three quarters," Dad pointed out. "And if you're going to turn up your nose at all my carnivorous delights, ingrate child, you can sit under the table and gnaw sadly on a raw Brussels sprout at mealtimes.
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As a model, it's a gypsy kind of life: living in hotels, working all the time, ordering room service instead of cooking for yourself. There's absolutely no nest-building.
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Art is not special sauce applied to ordinary cooking; it is the cooking itself if it is good.
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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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Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
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My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.
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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 grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.
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I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
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When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything - or nearly everything - in advance.
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Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
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As a model, it's a gypsy kind of life: living in hotels, working all the time and ordering room service instead of cooking for yourself. There's absolutely no nest-building.
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I think in the same way when I'm cooking, when I'm gardening, when I'm choosing fabrics. It's a way of living.
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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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Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
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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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For me, electronic music is like cooking: it's a sensual organic activity where you can mix ingredients.
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Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.
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I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
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Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.
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If thou rise with an Appetite, thou art sure never to sit down without one.
