Cooking Quotes
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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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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'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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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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Rhythm, that's an essential part of cooking. The sound of a lovely song and the smell of some dish in the oven are equally evocative.
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I have a scar on my right arm from my ex-husband. He was cooking and he had a hot pot and he turned around and went right into my arm.
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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 started cooking out of middle school depression.
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My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
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Housework is a breeze. Cooking is a pleasant diversion. Putting up a retaining wall is a lark. But teaching is like climbing a mountain.
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When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.
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The process and organization leading up to cooking the egg can tell you a lot about the cook.
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Across much of the developing world, by the time she is 12, a girl is tending house, cooking, cleaning. She eats what's left after the men and boys have eaten; she is less likely to be vaccinated, to see a doctor, to attend school.
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North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.
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My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, 'Cooking is my job, and studying is your job.' I think, in retrospect, she didn't like the chaos. She was very orderly. It had to be her way.
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In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
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The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
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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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I love cooking. It's what clears my mind, since it's pretty hard to multitask when you're chopping vegetables.
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If a pot can multiply. One day Nasrudin lent his cooking pots to a neighbour, who was giving a feast. The neighbour returned them, together with one extra one – a very tiny pot. 'What is this?' asked Nasrudin. 'According to law, I have given you the offspring of your property which was born when the pots were in my care,' said the joker. Shortly afterwards Nasrudin borrowed his neighbour's pots, but did not return them. The man came round to get them back. 'Alas!' said Nasrudin, 'they are dead. We have established, have we not, that pots are mortal?'.
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Cooking is chemistry, really.
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I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
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The cooking standards for Italian food are less demanding than for French. All you need are some fried mozzarella and five pastas, and you're in business.
