Cooking Quotes
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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.
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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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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 married a Florentine. We bought a house, had a family, and after a decade in our little Hollywood nest, we said, 'Let's go to Tuscany.' Tell God you can't make him laugh, but the next thing I know, my cooking show has become a hit, and they're asking for more seasons, and they want it to be in the States.
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'Wild Swans' showed me there are Chinese traditions that still affect my life. For example, it's not that women are inferior, exactly, but my dad and my brother are the most important men in my life and I would do anything for them. I feel like I should be the one cooking and looking after them.
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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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I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.
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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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Accessories design is one of the most creative categories. It's like cooking, like decorating, because it involves the person. They have to choose, and they have to figure out how to wear it and to mix it based on their style.
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I love cooking and baking.
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I'm not wholesome at all. I detest homey things like cooking and bed-making and Peter Pan collars. I like to wear slacks and play golf.
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I could see myself doing a cooking show.
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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.
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Honestly, I'd love to say I live this amazing Hollywood lifestyle, but actually, I'm at home with my same friends and cooking. I crochet, I do watercolor. I think what surprised me the most is that that isn't the lifestyle everyone necessarily lives.
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Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it?
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I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
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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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The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
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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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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.
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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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I'm always cooking big veggie curries for friends with tons of spices, coconut milk, chilli - I'll saute potatoes in the spices, then cook them with all the flavours and stir in some chickpeas and spinach at the end before serving it on a bed of sesame brown rice. It's easy to do and tastes amazing!
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I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.
