Here we have the best Cooking Quotes from famous authors such as Rachael Ray, Carl Honore, Tia Mowry, Beverly Lewis, Ron Ben-Israel. Find the perfect quotation from our collection.
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 loved the cooking; that was what I was passionate about, but getting to watch the guests eat – because you could see everything from the kitchen – just watching people eat and looking at the plates when they came back, just understanding, this is such an amazing job.
I say time and time again – yes, cooking is wonderful to cook for your loved ones and see them eat the food but the most important thing is getting them all sat around the table together.
Cooking’s my hobby.
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.
If you’re cooking for a woman, make a good risotto and a salad. If you don’t have time to make desert you can go and buy some macaroons to have afterwards.
I love cooking; it’s a very good way to get your mind off things.
The history of cooking is my passion, and cooking is my passion.
I’m always cooking big veggie curries for friends with tons of spices, coconut milk, chilli – I’ll saute potatoes in the spices, then cook them with all the flavours and stir in some chickpeas and spinach at the end before serving it on a bed of sesame brown rice. It’s easy to do and tastes amazing!
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.
For me, cooking is an extension of love.
I love the idea of cooking, but I don’t like using recipe books, so I’ll put a mish-mash together, and it might be amazing by total accident, or it will be a catastrophe.
I love cooking. I’m in the restaurant business.
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.
I have always loved food. I began cooking for my family as a young girl, and to this day, it’s one of my greatest pleasures in life.
I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.
A lot of people go for the serious angle because, ultimately, that’s what it’s all about. But it doesn’t necessarily mean that’s the only way of cooking.
I have a cooking show that’s coming on that I did in Albany. It will be on The Cooking Channel.
There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother’s strawberry pie – she is gone on now – I feel her right with me.
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it’s also very fundamental.
I didn’t cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
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.
I love cooking… I’m quite domestic.
Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.
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.
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 would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.
As parents are usually working, they haven’t time to teach children about cooking, and it’s a wilderness. They should be given healthy recipes – some standbys so that when they leave home, they don’t live on junk.
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.
When I have time, I really enjoy cooking.
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
I’m obsessed with cooking shows, even though they make everything look so easy when it isn’t.
Hospitality and cooking are my passion, and I love nothing more than seeing someone’s face when they taste an unforgettable bite.
Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it’s a polar molecule, so that it dissolves a lot of things, and there are things that won’t mix with it. And then there’s how much energy it takes to heat water.
I am a chef through and through. Everything I do – whether it is cooking for kids in Harlem or cooking in a fine dining establishment – all my days are consumed by food.
I prefer cooking to baking. Baking, to me, is very precise, and it’s about perfection.
Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You’re sharing your life with people. Of course, it’s also an expression of your own need for approval and applause. Nothing wrong with that.
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.
Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.
My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.
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 father passed away when I was very young, so I was head of household for a very long time. Whether it came to cooking food or having to braid hair to get kids out of the door for school, I’ve been one that has – with the help of my mother – has been a father figure for a lot of young ladies.
I’m always interested in cooking and helping to bring people together.
I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating.
I love Japanese food – it’s a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.
I still cook at home. A lot of chefs I think don’t cook at home. But I still do, I love cooking at home, I love having friends.
I’ve always been a foodie. My grandmother got me hooked on cooking.
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.
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn’t mean I didn’t want to know why some things worked and why others did not. My interest took me to culinary school.
I’ve worked my butt off. That keeps my feet on the ground – I’m the same Luis Fonsi onstage and at home cooking an omelette in basketball shorts.
I think of real estate as a little bit like cooking or like art.
There are so many things that come into writing a recipe, and it’s really important if you’re writing for home cooks to be cooking like you are at home.
People may not know this about me, but I’ve always loved cooking. My favorite thing to cook is my mom’s spicy spaghetti.
I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It’s simple and it tastes best if you let it sit over night in the refrigerator… I don’t want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.
I love cooking. Not for myself alone. Cooking is about giving.
I love eating shabu-shabu in Japan – a kind of beef hotpot. But if you’re talking about authentic, traditional food, then Italian cooking is one of the best in the world.
I am a nice guy. I love having a good time. I love cooking. I love hanging out with my friends.
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 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.
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.
Puerto Rican culture is very lively; very lively people; very warm people; and the food is really great. We’re all about cooking a lot of food and having family around, we’re kind of loud. It’s that sort of vibe and it’s great.
When I’m not at the keyboard, I’m generally reading, practicing tai chi or middle eastern dance, or cooking.
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.
I love cooking – I make dinner pretty much every night.
The wok is one of my favorite things to work with when I’m camping. Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.
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.
I feel like there’s a lot of tasks in cooking that I want to master, that I want to do better.
I love food, all food, everything about food. I enjoy going to the market and having what’s in front of me – what’s fresh, seasonal – tell me what I’m cooking.
A lot of people are still very afraid of spice. A lot of them don’t know how to use the full potential of spice. I hope to make them more comfortable using spice and able to add it to their cooking.
To the old saying that man built the house but woman made of it a ‘home’ might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
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.
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
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.
I’ve never considered myself a celebrity or even part of the entertainment business. I’m a cooking teacher.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
I like cooking, but I like other people cooking more.
Talking to other people while you’re cooking, it doesn’t come naturally.
Women do kids. Women do cooking. Women doing everything. And yet, their position in society is totally unacceptable.
Simple ingredients prepared in a simple way – that’s the best way to take your everyday cooking to a higher level.
I had always been told cooking was a servant‘s job.
Cooking with kids is not just about ingredients, recipes, and cooking. It’s about harnessing imagination, empowerment, and creativity.
I think music, in my opinion, is not about motivation in the way it’s – it’s not a running base. It’s art. And my whole philosophy of music is different. It’s almost like cooking and serving to people, seeing them smile and enjoying the food, really.
I write for film or, in this case, television when I haven’t got a play cooking.
I don’t believe in low-fat cooking.
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.
I enjoy cooking for people I am close to.
I love cooking and baking.
Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
You don’t come into cooking to get rich.
As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.
My life at home gives me absolute joy. There are some days when, as soon as you’ve finished cooking breakfast and cleaning up the kitchen, it’s time to start lunch, and by the time you’ve done that, you’re doing dinner and thinking, ‘There has to be a menu we can order from.’
It does seem to produce more creative results when there are limitations. It’s like in wartime with rations – people became more inventive with cooking.
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
I’m a home cook and love to read about food, but I’m not trained as a chef. I’m just really into cooking and passionate about it.
I love the food in Thailand because of the exotic spices they use. Their style of cooking is unique to their culture and always amazing.
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.
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.
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.
I’m not always optimistic. You wouldn’t have all cylinders cooking if you were always like Mary Poppins.
Cooking turkey every year doesn’t have to be monotonous – I want people to always mix it up using different spices and preparations.
You look at the Barefoot Contessa or Lydia Bastianich, and it’s just like watching your mother cooking.
I’m really into football, gadgets, adventurous activities, and cooking new, creative recipes right now – but you’ll never catch me being boring.
The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.
I’m not very good at cooking, and I’m away all the time, and I like transient living. I get really itchy feet if I stay in one place.
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.
I think in the end there are only 20 or 30 tenets of basic cooking. It’s going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.
I’ve never gone to culinary school, but I do love cooking.
I myself am not particularly interested in restaurant cooking. I don’t really want to learn how to make a napoleon. I’d much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.
I love home cooking, and I’m not a great one for fast food.
I do all the cooking in our family. I’m a utilitarian cook, rather than an adventurous one – I only have about 15 recipes in my repertoire that I rotate – but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.
I’ve always wanted a straight-up cooking show since I was a child.
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.
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 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.
I would love to do a cookery show and cookery books. I’m not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in ‘Big Brother‘ I was the glorified cook of the house, so if I got offered my own show – then why not?
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.
I loved seeing my mom put her own twist on years-old family recipes and also create new dishes. This made me develop a passion for cooking at a young age and would eventually inspire me to prepare meals and host wonderful family dinners.
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.
I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.
Cooking at home with fresh ingredients means you know what’s going into your food.
Cooking is about imbibing different cultures and putting them in a plate on the table.
My husband, Vivek Deora – he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.
I love cooking for myself and cooking for my family.
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.
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.
It’s not like I’m cooking! I’m breastfeeding – I feel like that’s the best cooking I could do.
Food, to me, is always about cooking and eating with those you love and care for.
Most of my food memories are of my Nan cooking Sunday dinners – roasts of meat with lots of vegetables. I suppose I cook what’s comforting and dishes that make me feel good.
In ’71 or ’72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
I love that I’ve become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable.
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
I think there is a real misconception about Indian food being super spicy. And I know that’s because when you go into an Indian restaurant, it is pretty spicy. But it doesn’t have to be. In fact, my husband can’t handle a lot of heat. I’ve had to temper my cooking so that he can eat with me.
A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London‘s best restaurants are as good as Paris‘s, but not in the 1950s.
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.
I love cooking. I like to make lasagna – it’s authentic Italian-style. I also do a great chicken recipe for a barbecue.
My inspiration was my mom. She’s a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
The process and organization leading up to cooking the egg can tell you a lot about the cook.
I can’t do most things, if I’m honest, but cooking I definitely can’t do.
I’m a five-seasons griller! Did you know I added a new season? Living in Cali, I’m cooking in the yard all the time. I don’t care what the weather is like. My hair is impervious to any kind of dampness, so I don’t have too much to worry about.
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.
What I like best is showing people how to have fun in the kitchen. And sharing my love of cooking.
After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths.
Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called ‘exotic’ selections at the supermarket. They have an appealing firmness that is retained during light cooking.
I cannot stress a greater importance than to teach the young generation about the risks of unhealthy eating. A great way to pique their interest in nutrition is to involve them more in the cooking process. They not only will learn to cook for themselves, but also develop a lifetime of healthy habits.
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.
I used to watch my mother cooking when I was a child; she influenced me a lot.
If you’re not the one cooking, stay out of the way and compliment the chef.
Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
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.
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.
Usually, one’s cooking is better than one thinks it is.
Cooking is the best occupational therapy for me. And when I cook, everybody comes to eat. It’s the greatest thing.
Accessories design is one of the most creative categories. It’s like cooking, like decorating, because it involves the person. They have to choose, and they have to figure out how to wear it and to mix it based on their style.
I learned so much more prepping vegetables than I ever did in cooking school.
I’m a mum. Cooking is something I have to do. It’s something I like to do.
I still love football, though, and I think cooking is like football. It’s not a job, it’s a passion. When you become good at it, it’s a dream job and financially you need never to worry. Ever.
I started cooking for the love of cooking, and I am going to keep cooking whether there’s a celebrity aspect to it or not.
Why can’t we have a concert with food? Your typical cooking demonstration, there’s just no enthusiasm. There’s no energy behind it. I said, ‘What if we take a cooking demonstration and fortify it with a lot of good music? … Drive it to the next level?’
I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. 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. It’s one of my favorite things to do. To share my parents’ recipes that I grew up with is just something very special to me.
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.
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.
I studied cooking in Spain after college.
When you don’t have much money, cooking can be incredibly reassuring. You feel like you’re doing meaningful work.
I love cooking, but I love the business, too. It’s important because a lot of chefs forget the business side and have to shut down after six months.
I love crafting and cooking, doing all of that.
I do endless chopping and preparing things. I really find that relaxing. I do a lot of thinking as I am chopping and cooking.
I love gardening, and I love cooking. I love things like that. I love creating things.
Cooking is good therapy for me.
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.
I guess I fell into cooking.
I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.
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.
I think baking is an incredible thing; cooking in general is an incredible thing.
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.
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.
I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger – they slip far more often.
Something that’s such a joy in my life every day – cooking – is this incredible, horrific danger to women around the world.
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.
One of my favorite traditions is that my sisters and I, we all wear the same pajamas. I’ve even still got some from when I was 6. Also, I’ll always remember cooking together in the kitchen and that no matter how busy our schedules are, we are all together for Christmas.
It’s amazing to think of the nutritional responsibility you have in cooking for a kid, which then makes you wonder if you’re getting enough yourself.
My mother would work 14 hours, and she’d come home, and she’d just get right into cooking… she wanted to make sure my brother, my sister and I had food in our bellies.
Cooking is a great leveller. You can be a sports star, an actor, an entrepreneur, anything, but cooking strips it all away.
Never use an aluminum pot, pan, or utensil when cooking tomatoes – or any other soft metal items for that matter. The acidity in the tomato doesn’t do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!
I wanted to master the art of cooking. Maybe, when I slow down and do one or two films a year, I will learn how to cook and pursue it as my hobby.
And also I didn’t want my future to be just sitting in a room and be imprisoned in my four walls and just cooking and giving birth to children. I didn’t want to see my life in that way.
I’ve always liked food, and I’ve always been interested in cooking and stuff like that.
Like many men, I am not ashamed to admit that my principal joys are domestic. I love cooking, and I love looking after my children. Indeed, the times that I have with them are the only ones when I feel unconditionally happy.
I’ll come in from a long flight and go straight to the grocery store. I love cooking for my man.
I need my fill of Indian home cooking.
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it’s because they’re expecting the chef stuff.
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We’ve made everyone feel like they have to be a chef.
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
I’ll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs’ restaurants, and they’re very aware not to leave anything over because the chef is watching very closely. It’s a very sincere interaction when two chefs are cooking for one another.
By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings.
Women’s cooking has always had a big influence on me personally.
It took 24 years for me to harness my autistic traits into something useful, and I have grown to regard them as a kind of superpower. Cooking, to me, is akin to algebra, and my mind a pocket calculator.
I started cooking out of middle school depression.
There are three reasons why this book came into being. First, throughout the 33 years I’ve been writing recipes – although I’m not vegetarian myself – I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.
As a producer, as a CEO of Hartbeat Productions, I am making deals to put my company in place to win, to put my staff to work so that while all this stuff is going on, they’re in the kitchen cooking. So it’s understanding the longevity of the entertainment business; you get out of it what you put into it.
If Harvard officials ban the microfridge, it will leave undergraduates without any cooking appliances at all allowed in their rooms.
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.
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?’
To me, cooking is man’s natural activity. But I think writing is really hard. Certainly writing fiction is the hardest thing I’ve ever done.
The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.
It’s my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.
Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.
People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That’s only 30 days out of 365. And it’s for entertainment.
While most individuals use the flesh of the coconut in their cooking, coconut water and oil are also known to have numerous health benefits.
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.
Cooking ought to be, quite literally, child’s play. And every child ought to have access to the game. Just don’t tell them it’s healthy.
I find cooking very therapeutic. As a creative person, I relish cooking because it’s such a creative process. You can cook anything out of anything.
Food was a labor of love you felt by cooking it and eating it.
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.
I think it’s part of the DNA of human beings. We are a cooking animal. What differentiates us from all the other animals is that we cook and they don’t.
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.
Italians allow anything in their cooking.
Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.
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 cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
I was always interested in cooking; it was always a hobby of mine.
To understand how quickly we’re cooking the planet, we need good data. To have good data, we need good satellites.
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.
Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process – kids love to shop, and its great to take them to these ethnic places where people don’t always speak the language.
I’m going to be a happy housewife. I’m going to be washing boxers and cooking and doing all those sorts of housewife duties. I just want to be happy and proud of every single day.
Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure – and they help inspire my own best scratch cooking.
I love shows about creating and cooking. Sometimes they’re so extraordinary, you end up setting yourself to fail.
There is so much more than ingredients that go into home cooking. A home-cooked meal includes so much love and recipes that have been passed down through generations, and that is what I truly appreciate.
My mother had a Spanish upbringing. She was an excellent cook. Everything was home-made. We didn’t eat food with smiley faces on it. My Mum passed away in 1994. I miss her. I miss her cooking. It would be nice to have a meal with her again.
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 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.
The problem with growing up in a cafe was the cafe never closed, my parents worked every day of the year from morning to night. So it was a big menagerie of kids, business and cooking!
‘Wild Swans’ showed me there are Chinese traditions that still affect my life. For example, it’s not that women are inferior, exactly, but my dad and my brother are the most important men in my life and I would do anything for them. I feel like I should be the one cooking and looking after them.
My interest in food really began with a month’s cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
I take a cooking class everywhere I travel. I find it’s the best way to get to know a culture.
I sometimes compare making a film to cooking. Some dishes need to be stewed, while others need to be fried.
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.
I do a lot of cooking; we eat a lot of fish, but I try not to make fattening things.
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.
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style… I cook from the soul.
Cooking is not difficult. Everyone has taste, even if they don’t realize it. Even if you’re not a great chef, there’s nothing to stop you understanding the difference between what tastes good and what doesn’t.
Cooking is my vice.
Writing’s just as natural to me as getting up and cooking breakfast.
My parents were all into macrobiotic cooking and natural cooking, and my sister was a vegetarian. I wasn’t down with that.
Repeatedly opening the oven – or worse, taking out the turkey to baste it – slows down the momentum of cooking.
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.’
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.
I don’t like gourmet cooking or ‘this’ cooking or ‘that’ cooking. I like good cooking.
I do probably 80 or 90 per cent of the cooking at home.
Cooking at home is easier than cooking in the restaurant because you don’t have to write a menu or try to please everybody.
Does a bona fide chimichurri have cilantro in it? Who cares? Cooking for your family, unless your family includes Joel Rubouchon, is liberating in that regard.
I’m the joke of the family with cooking because I’ve never done it – primarily because I’ve been surrounded by people who are so good at it. Mum’s brilliant. Boyfriends have always been good at it. I’m waiting for my inner chef to be released.
I eat only vegetables and fruit, and to me it’s the most aspirational diet because it’s so easy. It’s quite simple, the cooking I do.
We want to make the old fast food model irrelevant. We want to make great ingredients and classic cooking techniques accessible to everybody.
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.
I enjoy music and cooking and cartoons and many other things.
Cooking is always very romantic!
Work is so much fun that it doesn’t really seem like downtime when I’m not. But cooking, spending time with my family, friends and dog are what I’m usually doing when I’m not working on something.
I remember the Food Network when it was first starting out: Emeril Lagasse and all those people who helped make it when it was on a shoestring budget. It actually encouraged me to start cooking.
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.
Cooking is the showy side of domesticity.
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.
I think that women like to use different parts of their brain and their hands. And I think that cooking allows you to do that.
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.
I can probably earn more in an hour of writing or even teaching than I could save in a whole week of cooking. Specialization is undeniably a powerful social and economic force. And yet it is also debilitating. It breeds helplessness, dependence, and ignorance and, eventually, it undermines any sense of responsibility.
I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.
I started cooking from watching my mom. My mother was a really, really great cook.
If you’re cooking and not making mistakes, you’re not playing outside your safety zone. I don’t expect it all to be good. I have fat dogs because I scrap that stuff out the back door.
I love being at home and cooking and baking.
I’ve never chased a dream. I believe in living in the present, so I see myself happy and cooking. That’s all.
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 have lots of older siblings, and as they started to leave the house, I went from cooking once a week to twice, three times, and so on. After a while, it was just like making the bed.
I started taking all these cooking classes. I learned a lot in them, but you think you’re going to retain it, and you don’t. Under the pressure, it’s hard to retain everything.
My two sisters were always cooking. I wanted to be in the police force, but I didn’t get in because I just so happened to procrastinate a bit, and I hadn’t gotten my application in at the right time.
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
Today’s kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
