Cooking Quotes
Most Famous Cooking Quotes of All Time!
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It's nice coming to Nashville, and we have four-bedroom house and a dog, and we go swimming a lot. We get down here and spread out a lot, and I miss my sweet tea and my cornbread and my good southern cooking - but I'm down here eating pretty for two weeks and I'm ready to go back to New York City.
My guilty pleasure is competitive cooking reality shows. I don't like cooking shows when it's just about cooking. It has to be competitive - they're fighting and yelling at each other. I am obsessed with those shows, and I have no idea why.
My hobbies are cooking and gardening, especially growing orchids. I love soccer, my husband and I support a British team called Chelsea, and I also enjoy tennis. We have 3 cats.
Cooking can be rewarding when it is a choice and no longer the onerous duty of the housewife, and when a dishwasher can lighten the load at the other end of the process.
I'm like a teenage boy - I eat like one and know as much cooking as one. Neither do I bake, and I can always be counted on to bring the wine to a pot luck.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give.
I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.
My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
I've always been discreet - more than discreet. When a friend calls, and I'm doing something innocuous like cooking dinner, I tell them I'm reading or running out to the movies. It's the surveillance I can't stand.
I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.
I quite like cooking, but not to the extent that I look on a kitchen as a domain.
I think for me, as far as cooking, some of it came naturally just from watching my dad. My dad was more of the cook than my mom was, so it's just handing it down from generation to generation. I just love to cook and have fun. And as performers, we love to cook, and we love to entertain people.
When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation. What I always say to them is: 'If you were cooking this for your mother or your girlfriend, would you make those mistakes?'
When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way.
My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.
If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.
Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.
No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.
It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.
I'm not wholesome at all. I detest homey things like cooking and bed-making and Peter Pan collars. I like to wear slacks and play golf.
I hope people realize that drag queens and queer people, we're not just archetypes and stereotypes. We're human beings with a lot to share. And a drag queen doesn't have to just be a clown, she can also be like a cooking TV personality or like a DJ, or a talk-show host. We should be able to infiltrate TV everywhere.
Marriage is survived just on the basis of ordinary etiquette, day in and day out. Also cooking together helps a lot... I've seen all these marriages that failed. Those people are always hollering at each other. That doesn't work.
One day, when my son was eight, he came into the kitchen while I was cooking and said: 'You put bad words in your books, don't you?' No doubt he had overheard my mother, who often tells people who ask about my work: 'Well, you'll never find her books in the Christian bookstore.'
I love shows about creating and cooking. Sometimes they're so extraordinary, you end up setting yourself to fail.
The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.
Chinese cooking is noisy - a multitasking activity that requires constant vigilance. There is no downtime.
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.
It's about getting the kids up and fed, getting one to school, getting the other down for a nap, going to the grocery store, picking one up from school, getting the other one down for another nap, cooking dinner... I live my life at these two extremes. I'm either a full-time stay-at-home mom or a full-time actress.
The process was remarkably cathartic. I'd sit and listen to my father's voice - having not heard some of these tapes for 30 years and hearing his voice laying me down for a nap, our giggles and cooking dinner - and I remembered all those wonderful days. Normal days.
To understand how quickly we're cooking the planet, we need good data. To have good data, we need good satellites.
If we have friends over for dinner, I do the cooking. I like the pressure of a big meal and the technical challenges of a roast.
For me, electronic music is like cooking: it's a sensual organic activity where you can mix ingredients.
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
In the creative industries, there are few things more exciting than a zinger - a thought, idea, line, plot device - anything really, that just totally works in a fundamentally new and fresh way. It's like a uniquely lovely melody or a new taste idea in cooking. Something special, something new, something wonderful. They're also very rare.
My husband is experimental, loves to cook, and is really good at it. If I do the cooking, I lose my appetite. Why is that?
Since I was about seven, I've loved cooking. I'd wake up at five in the morning and make cinnamon rolls and all these different things.
I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.
My first outdoor cooking memories are full of erratic British summers, Dad swearing at a barbecue that he couldn't put together, and eventually eating charred sausages, feeling brilliant.
What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.
After spending so much time in America, I started travelling with 'In Defence of English Cooking' by George Orwell. It's archaic and old-fashioned in its Englishness and reminds me of home.
There was one reviewer from the 'New York Times,' I forget his name, who said I was 'death warmed over.' I wrote him back that I knew more about death than he did. The 'Times' fired him, put him in the cooking department!
I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
Do whatever rejuvenates you. It might be a cooking class, cocktails with the girls, or just private time with the hubby. We all have our moments where we run out of steam because we've given everything we've got to everyone else. Whoever decided that was a good thing? It's not. Everyone needs to refuel.
Cooking is an important part of a good, stable family life. I like to get the family together; there's a huge nurturing element in it.
Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.
I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from the organic garden, and her message. I took my daughter and granddaughter there, and they were really charming, it was great.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
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.
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.
I find cooking very sensual. I love getting in there with my hands instead of utensils. With all of the textures and everything, it's very erotic. Also the time it takes to prepare, and the anticipation and the buildup, you know. Then finally, you get to eat.
I work very hard at relationships. I've done the thing of being home. I worked all day and came home and did all the stuff at home that a woman is supposed to do, the cooking and the entertaining. I'm a perfectionist, and, besides, I loved all those things.
My eighth-grade year, I was home-schooled. I'd basically wake up, go to the gym in the morning, do a little bit of school, go to practice, do a little more school, then go back to practice. My mom had a crockpot and a mini traveling oven, so we'd be cooking and eating dinners at the gym.
I really like rustic mediterranean cooking. And I like trying out curry takeaways.
America gave the world the notion of the melting pot - an alchemical cooking device wherein diverse ethnic and religious groups voluntarily mix together, producing a new, American identity. And while critics may argue that the melting pot is a national myth, it has tenaciously informed the America's collective imagination.
When I said a few weeks ago that our people would eat cooking oil and olives if necessary, I didn't mean that there really would be only oil and olives. What I meant was that our people have the necessary patience to endure the current difficult situation. Palestinians would rather do without certain food items than their national rights.
Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The Little Italian.' Very little production value, but it was good.
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.
They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.
Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.
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.
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.
I'm sitting there for hours editing the vids myself. But I have a PR company and a management company. I use some editors for some of the cooking videos because they can be so long.
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.
What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof.
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.
So, where are the robots? We've been told for 40 years already that they're coming soon. Very soon they'll be doing everything for us. They'll be cooking, cleaning, buying things, shopping, building. But they aren't here. Meanwhile, we have illegal immigrants doing all the work, but we don't have any robots.
I grew up on a farm. The worst-looking chickens are the best layers. The ones that are the scraggliest... those are usually the ones that are really cooking.
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking.
The most casual examination will reveal the fact that all the jokes about the horrible results of masculine cooking and sewing are written by men. It is all part of a great scheme of sex propaganda.
I have a nutritionist living with me, cooking my food, weighing it, portioning out a lot of things, and it's very detailed now.
I'm taking care of the children, doing a bit of cooking and trying to do a bit of DIY around the house. But that's not going too well.
Once a week, I spend a day luxuriating in bed. I like staying in my house, pottering around, and maybe cooking or just laying around reading. I love doing yoga and transcendental meditation.
One thing I've told people with the holidays, cooking in particular - don't make something that stresses you out. If there's something you're intimidated to make, maybe just don't make it.
Cooking is like love. It should be entered into with abandon or not at all.
I have this dream of what I ultimately want my life to be like, and it involves a lot of quaint activities like cooking and canoeing and camping and hiking.
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