Cooking Quotes
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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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Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
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I feel fortunate to be part of the cooking community. We learn from each other.
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David Lynch plucked me from obscurity. He cast me as the lead in 'Dune' and 'Blue Velvet,' and people have seen me as this boy-next-door-cooking-up-something-weird-in-the-basement ever since. I was 23 when I first met him, in his bungalow on the Universal lot, and could never have predicted we would have such an enduring relationship.
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In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
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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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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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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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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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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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Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.
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I love cooking and baking.
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My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.
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The poet who writes 'free' verse is like Robinson Crusoe on his desert island: he must do all his cooking, laundry and darning for himself. In a few exceptional cases, this manly independence produces something original and impressive, but more often the result is squalor - dirty sheets on the unmade bed and empty bottles on the unswept floor.
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This shared love of cooking and celebration has allowed me to create a strong bond with my family.
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When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
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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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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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If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'
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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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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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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 imagine that when I am creating a song or a project or an album or putting some clothing together or cooking a meal, whatever it is, I don't really have a recipe. The fun part is to throw that big piece of clay in the middle of the table as hard as I can, and whatever shape it takes, that's what shape it takes, and then I start to carve away.
