Cooking Quotes
Most Famous Cooking Quotes of All Time!
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As a woman, you spend so much time either cooking or getting ready to go somewhere. I like to have music when I'm doing either of these things.
I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.
When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
All schools should teach children basic cooking skills. Every school should be able to buy sustainable, good quality food wherever possible from local sources. Every school should include food-growing in the curriculum. For some, that will mean twinning with willing farms. For others, it will mean literally building their own small farms.
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.
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.
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.
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.
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.
My job has changed over the years, 22 years roughly I've been cooking professionally. When I was younger, I aspired to be the star player. Now, it's more I like to sit in the dugout and make sure the team wins the game.
It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
My parents pushed us very hard to work, both in the home, doing chores and cooking, and at school.
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.
I didn't know music either, but I became a composer. Acting too is like that. It's like cooking for your siblings when your mother is away. You have a responsibility and you try to do a good job.
If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'
My favourite thing is cooking for my friends. There are 13 of us who all met at university. They come round once a week, and I make a huge lasagne.
I don't like cooking and don't cook until I am forced to. Then I expect everyone around to appreciate what I dish out.
My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.
When people compliment my cooking, it's like somebody telling me that they like my music. And it's great to be known for something else.
I would like to host a show, something like travel or cooking or something like that, something I'm really interested in, and so I'm pitching a couple television shows.
Women do so much aesthetically to attract men that they sometimes overlook the simple things, like cooking.
There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.
I write for film or, in this case, television when I haven't got a play cooking.
My father was often away with the army, or in London, but mum did a lot of the cooking. She never liked cakes - not baking. Meat. Fish. That's what she did.
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.
I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
When I cook at home, most of the people I cook for want to be in the kitchen while I'm cooking. I love nothing more than someone monitoring how much salt I put into something, how much pepper I add - but nothing that you can offer is going to sway how I decide to deliver information to you; you'll either receive it or you won't.
I am a nice guy. I love having a good time. I love cooking. I love hanging out with my friends.
There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.
At Christmas, it's my siblings running around the house, we're cooking, talking, laughing, loud and just crazy. It's beautiful chaos.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
At 19, I went to live in the Philippines for three years as a U.S. Air Force 'dependent spouse.' I lived off-base in Angeles City and had to haul water for drinking and cooking.
My husband and I have, in some ways, a non-traditional relationship - especially when it comes to domestic duties. He does most of the cooking, dishes, and laundry, while I do most of the yard work. I love to mow the lawn! And I take great satisfaction in planting and pruning.
My dad's cooking was magic in the kitchen. But eventually over the years, his personality changed and his ability to remember recipes failed. He became paranoid and thought people were stealing from him, when often he was just misplacing things.
When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
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.
All those who run away to ashrams, thinking they are doing something great are just performing daily chores there - cooking, gardening etc. After all, the place has to be run.
I quite enjoy cooking. I love cooking for my friends. It's communal, it reminds me of being with family, and it's also a form of therapy; it heals you from the inside out.
My hobby is gardening, I love it, it's my main hobby. I like being at home and I'm very happy being in my house, I love cooking.
At home in Ghaziabad, everyone is a pure vegetarian. In fact, when I want to cook non-veg there, my mum shoos me out on the terrace where I have my cooking utensils. I'm told categorically that whatever non-veg or egg, etc., that I have to cook, I should do upstairs and not enter her kitchen at all.
I love cooking. I like to make lasagna - it's authentic Italian-style. I also do a great chicken recipe for a barbecue.
I make it very clear that cooking and soaking helps to reduce the lectins in troublesome foods like beans and grains.
The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that's where I really learned to cook and to taste food in a discerning way.
The earliest recollection I have of being in the kitchen and cooking was in the third grade, and we lived in Germany. And I remember cooking scrambled eggs.
Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.
We're not best in the world at burritos and tacos. What we're best in the world at is building a people culture, sourcing really great ingredients, cooking according to classic cooking techniques, understanding the corresponding economic model and how to tweak that and drive that and provide this really great, new fast food experience.
We want to make the old fast food model irrelevant. We want to make great ingredients and classic cooking techniques accessible to everybody.
Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.
The radiation left over from the Big Bang is the same as that in your microwave oven but very much less powerful. It would heat your pizza only to minus 271.3*C - not much good for defrosting the pizza, let alone cooking it.
My wife and I both love cooking - I am an advanced male - so we argue about who gets to rustle up dinner.
I like cooking but I don't know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.
I like routine, and cooking became a ritual when I was modelling in New York. My life was nomadic, so making supper felt like an announcement that I was home.
My mom's cooking was all about comfort, flavor, and plenty of butter. It was so hearty.
I'm very Italian, so I love cooking for friends. Whether it's Valentine's Day and my boyfriend and girlfriends' boyfriends are away, or someone's in town, or someone had a baby, I cook.
I watched my mother waste her life on housework and swore I'd never do that. Dave does the cooking.
I enjoy domestic life. Cooking gives me great pleasure, especially if I can chop vegetables slowly and think about what I'm doing and dream a little about this and that.
No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook.
I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.
I'm working on a cooking show; I'm going to do some of it at Dallas Page's performance center. I'm going to do a cooking show called 'Dude Food,' where I show young guys how to eat good and clean, cheap.
When I'm not at the keyboard, I'm generally reading, practicing tai chi or middle eastern dance, or cooking.
I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.
My appreciation for cooking and healthy living came from watching my best friend die from liver cancer in 2008. I realized that I needed to make some big changes if I wanted to be around for a long time, so now I'm more cautious of how much I eat, what I'm eating, and how often.
My kitchen is my baby. I don't have kids, so cooking is sort of like my child. Renovating my kitchen has allowed me to channel my creativity the way parents work on a nursery. The centerpiece is my vintage 1950s Wedgewood stove.
Eating well is a lifelong priority. My appreciation for cooking and healthy living came from watching my best friend die from liver cancer in 2008. I realized that I needed to make some big changes if I wanted to be around for a long time, so now I'm more cautious of how much I eat, what I'm eating, and how often.
When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.
When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'
Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.
At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.
Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend to have a greater capacity to absorb water than their softer counterparts.
A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.
I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.
Friends have warned me that I can be a bully in the kitchen. With every fledgling relationship, I'm anxiously aware that the simple act of cooking alongside my new paramour can unleash havoc.
For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry about whether the fish is sticking to the grill or burning, pay attention instead to the rate of browning on the surface of the leaf, which you'll get to discard whether it chars or remains pale.
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.
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