Cooking Quotes
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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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I started cooking out of middle school depression.
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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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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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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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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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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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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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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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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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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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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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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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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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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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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 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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When it comes to cooking, five years ago I felt guilty "just adding water." Now I want to bang the tube against the countertop and have a five-course meal pop out. If it comes with plastic silverware and a plate that self-destructs, all the better.
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I love cooking and baking.
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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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Cooking is chemistry, really.
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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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I always did the cooking at home, and we always tried for balance. We've been vigilant about how and what our kids eat. For example, my son would just as soon go for the grapes as he would the chips... and the chips are baked.
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Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!
