Cooking Quotes
Most Famous Cooking Quotes of All Time!
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My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.
The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.
I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
The process and organization leading up to cooking the egg can tell you a lot about the cook.
Food, to me, is always about cooking and eating with those you love and care for.
Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
There's a reason I write articles and go out for good dinners: because I'm better at research than cooking. And there are people who are much better at cooking than research, so it's mutually beneficial for us to specialize.
A good writer knows that if her style and perceptions are really cooking, she can bring anything off. It's okay, of course, for novelists to depict bland, average families living bland, average lives in bland, average towns. But it isn't okay when those novelists don't outshine their bland, average subjects.
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.
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.
If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
I loved the minute I realized I was good at cooking. Like, I had a moment - I made a roasted chicken, and I remember watching people's faces as they ate it, and I thought at that time, 'Oh, I am good at this.'
When anybody is just starting the process of cooking, I always say it takes practice, and nobody got to be a great cook on their first try.
The real thing people miss in vegetarian cooking is fat. Fat is flavor. It is delicious.
Don't get me wrong, I like to have a good party sometimes. But I really like having my friends over, cooking for them, dancing and then doing some painting.
The idea of being at home and picking up kids from school and cooking dinner and then the husband comes home - there's something that seems really nice to me 'cause I never had that growing up. And it seems so enticing. But in my mind, I'm like, 'Well, I'll just play that in a movie and go about my own life, bizarre as it is.'
I think cooking has the same creative process as designing, where you have the ingredients, you have the alchemy part of it, and you have the satisfaction of seeing your creation become a reality.
I had the opportunity to go to law school, and my dad, who was an accountant, couldn't believe I wanted to walk away from that and start cooking.
Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.
I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.
I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' pastime, isn't it?
What would people be surprised to know about me? That I love cooking and chopping wood for the heating system in my house.
Cooking and eating are among the most important ways we weave days into lives.
He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.
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.'
Cooking is great, love is grand, but souffles fall and lovers come and go. But you can always depend on a book!
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
Cooking is not effortless. To get a recipe that feels effortless is really hard.
Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.
Cooking for a crowd during the holidays takes a lot of time and effort, so we understand the desire to outsource as much of the work as possible.
Holiday eating is a study in paradox. You're surrounded by food, but you're so busy shopping and cooking that you don't have time to eat. Then, when your blood sugar dips to the point of derangement, you make a desperate lunge for the closest foodstuff - and the next thing you know, you've eaten an entire box of regifted peppermint bark.
Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.
I love spending time with my friends and family. The simplest things in life give me the most pleasure: cooking a good meal, enjoying my friends.
From Julia Child to 'The Galloping Gourmet' and the Food Channel and Cooking Channel, our fascination with the spectacle of cooking has been a mainstay of TV entertainment.
If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.
I'll come in from a long flight and go straight to the grocery store. I love cooking for my man.
I always thought the name of my first book would be 'The Insecure Chef,' because when I started cooking, I was so nervous.
I get nervous cooking for our little house party barbecues. I'm very insecure with my cooking. I tend to throw things away that I'm scared of serving, even though they might be great.
For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.
My mother, grandmother and older sister all cooked, so it was hard to get into the kitchen. So I have no talent for cooking. I was always out in the garage with my dad. I have a tool belt. I'm a repair chick.
If you track your organization's creativity by the number of brainstorms on your calendar, you're missing out. It's more important to capture those unplanned sparks of inspiration that so often come when we're cooking dinner, taking a shower, or commuting to work.
I'm a big cook and prefer to make meals at home when I can. I'm either cooking, or we're going to a drive-through somewhere. I'm really proud of my homemade sweet potato pie. At Thanksgiving I make five of them because they go quick.
YouTube and other sites will bring together all the diverse media which matters to you, from videos of family and friends to news, music, sports, cooking and much, much more.
When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.
I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
I have to go out for lunch and dinner because I can't cook. I need a woman to come and save me from my cooking.
I'm not always optimistic. You wouldn't have all cylinders cooking if you were always like Mary Poppins.
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
I always tell people a clean cooking area is a clean mind which is available for the creativity.
'Grandmother' doesn't mean that you have gray hair and you retire and stay home cooking cakes for your grandchildren.
Turn the preparing of food into a communal affair by enlisting others to help with the chopping, grating, stirring, simmering, tasting and seasoning. When the cooking is finished, eat together round the table with the electronic gadgets switched off so you can savor the food and let the conversation flow.
I don't love cooking, so when I'm on my own in New York, I tend to eat prepared foods, like lentil soup from Juice Press and Whole Foods.
Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
If I go to your home, and you're cooking me a meal, I will eat whatever you put in front of me.
In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'
I actually really enjoy cooking. Gordon Ramsay taught me how to do a great beef Wellington.
I always liked the stress, the real high-stakes, get-the-orders-out line-cook job, as well as the ordering of the produce and everything - it's really similar to making music for a show like 'Hannibal.' It's like cooking; it's just like owning a restaurant.
I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.
My dad loves to cook. I'm half Thai, and growing up, that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.
When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.
I'm a big Sunday guy. I'll do some wood work in the morning, making tables, cutting boards, desks, whatever with my buddy Adam. I usually start cooking dinner early.
There's a new holiday tradition in my life, and it comes with an open door policy. Starting at 11 a.m. on Christmas Day, friends, family, whoever, is welcome to swing on through my place - I'll be cooking and drinking from morning till night.
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.
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
It's like cooks don't watch cooking programmes - I suppose maybe comedians don't watch comedy shows.
Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.
I take a cooking class everywhere I travel. I find it's the best way to get to know a culture.
I think baking is an incredible thing; cooking in general is an incredible thing.
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.
One of my dad's biggest passions is cooking, so we always had good food at home.
My wife was born and raised in Italy until she was about 9, and then she came to America, and her mom was a great cook, and they have great recipes, and whenever her mom would come into town, we would have all these friends just randomly showing up at our house, and eventually we figured out why. They wanted Mama's cooking.
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