Cooking Quotes
-
A potato is a poor thing, poorly treated. More often than not it is cooked in so unthinking and ignorant a manner as to make one feel that it has never before been encountered in the kitchen.
-
My recipes aren't geared towards women; my books are marketed towards women because women are the biggest market for weight loss, weight management and weight maintenance and for cooking.
-
Even three times a day to offerThree hundred cooking pots of foodDoes not match a portion of the meritIn one instant of love.
-
The most I like about cooking is eating what someone else has cooked.
-
I try to relish each of the roles I play in life. If I'm cooking dinner for the kids, I throw on my polka-dotted apron. I might don a smart blazer if I am doing a work presentation. If I play a rock show, there may indeed be glitter and fishnets involved. It's my way of saying, 'Thank you, I am glad to be here.'
-
The man you love cooking for you is good for you too.
-
My parents pushed us very hard to work, both in the home, doing chores and cooking, and at school.
-
Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.
-
This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.
-
There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.
-
Are you casting asparagus on my cooking?
-
I like cooking, but I think someone else ought to do the dishes.
-
It is a pity to make a mystery out of what should most easily be understood. There is nothing occult about the thought that all things maybe made well or made ill. A work of art is a well-made thing - that is all. It may be a well-made statue of a well-made chair or a well-made book. Art is not a special sauce applied to ordinary cooking; it is the cooking itself that is good. Most simply and generally, Art may be thought of as "The Well Doing of What Needs Doing."
-
Kitchens are for conversation. They're not just for cooking; they're for conversations.
-
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
-
Demetrie came to wait on my grandmother in 1955 and stayed for 32 years. It was common, in Mississippi, to have a black domestic cleaning the kitchen, cooking the meals, looking after the white children.
-
Players have an in-season playing weight, and we have to be careful not to stray too far from it when we're not under the watchful eye of the nutritionist. This can be a problem when the food isn't being prepared and regulated by our cooking staff.
-
What I have found is that the best way to unwind is cooking. You only have two hands. If you are chopping veggies, you are forcing yourself to put the phone down or step away from the computer. It's extremely relaxing.
-
It's a 12-hour cooking class for me on the set of 'Chopped.' You'd think I'd get sick of it, but it's a source of endless interest to me. The only thing I don't like about it is it's a long day and my feet hurt. Otherwise, I love it.
-
'Cooking Lucky' is a show for guys - or girls - or really for anyone who is all thumbs in the kitchen and needs some help cooking meals that are so incredibly impressive they make it look like you've been slaving in the kitchen all day when in reality, they are so effortless to put together that even a moron can do it.
-
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
-
The food I've liked in my time is American country cooking.
-
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
-
With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
