Cooking Quotes
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From 1967 to '70, Nigeria fought a war - the Nigeria-Biafra war. And in the middle of that war, I was 14 years old. We spent much of our time with my mother cooking. For the army - my father joined the army as a brigadier - the Biafran army. We were on the Biafran side.
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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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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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Our citizens are tired of big government raising their taxes and cooking up new ways to micromanage their lives, our citizens are tired of big government killing jobs with their do-gooder policies. In short the people are Fed Up!
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A restaurant is a fantasy-a kind of living fantasy in which diners are the most important members of the cast.
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Drink wine every day, at lunch and dinner, and the rest will take care of itself.
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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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Cooking is mythology - a story told over and over, passed on again and again, always with the same meaning but expressed in endlessly different ways.
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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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I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.
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The turnip is a capricious vegetable, which seems reluctant to show itself at its best.
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I got into cooking just by watching my mom and my aunts and my great-aunts and actually one of my cousins who has her own catering business in Atlanta, Georgia. So everybody around me really cooked and it was just all these different styles and backgrounds and cuisines of cooking that I found so interesting.
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Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.
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You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.
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I love cooking and having friends over for dinner, so a beautiful table to sit around is a must.
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Cooking's my hobby.
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Cooking is an act of love, a gift, a way of sharing with others the little secrets -- 'piccoli segreti' -- that are simmering on the burners.
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Every cook has to learn how to govern the state.
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Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?
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Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays.
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Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.
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Cooking certainly has some of the elements of an art form.
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I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking.
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I love every minute in the kitchen with my kids, even the mess (I've learned to embrace it!). I find that in the car on the way home from school, I often get one-word answers when I ask about their day. But when we're cooking, I get in-depth stories.
