Cooking Quotes
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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.
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Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
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My grandmother's house was just a place of comfort. I mean, I remember going in there, and the kitchen always had pots cooking with the lids were always bump, bump, bump, bump, bubbling, you know?
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My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.
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If I'm working on a poem, it's at the forefront of my mind; I'm working on it when I'm cooking dinner or stretched out on the sofa. But if I don't really have it by the 10th draft, I know it just isn't going to jell.
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I came home every Friday afternoon, riding the six miles on the back of a big mule. I spent Saturday and Sunday washing and ironing and cooking for the children and went back to my country school on Sunday afternoon.
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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.
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While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.
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I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.
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I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.
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Cooking may be as much a means of self-expression as any of the arts.
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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.
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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.
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My sister would say I'm a feeder because I like cooking for people.
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I'm really boring. I think about cooking all the time. I have a little book, so when I go out or see something, I jot it down and try to include it in a recipe or do a variation of it. I even have a notepad by my bed, which is usually saying we're running out of mango chutney.
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I love crafting and cooking, doing all of that.
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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."
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I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
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You should feel good about making your home nicer for your family and your friends. You should feel great about cooking a good dinner and making a dress for a granddaughter, creating a beautiful birthday party. It's all part of life.
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I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.
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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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The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.
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I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind.
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I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
