Cooking Quotes
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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!
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I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
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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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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.
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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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'Molto Mario' was the show that sparked my entire interest in cooking.
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How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things.
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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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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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My ritual is cooking. I find it therapeutic. It comes naturally to me. I can read a recipe and won't have to look at it again.
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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'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 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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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 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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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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Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.
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Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
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Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
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I'm fantastic at cooking up stories. In the kitchen, I can, at best, make tea and a badly shaped dosa.
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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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Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.
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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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My husband is the chef of the family; he's a brilliant cook. Actually, it makes you quite lazy when you have somebody that's so good at cooking under the same roof. It's all beans or spaghetti when I'm left to run it.
