Best 1420 quotes in «cooking quotes» category

I'm just someone who likes cooking and for whom sharing food is a form of expression.

I'm no good at cooking or music, but I've always known how to garden. Nobody ever taught me; I just absorbed it. Some families are churchgoers or sports fans. We gardened.

I'm not sure I'd write a good cookbook, but I might make a good cooking show.

I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.

I'm Puerto Rican! You can never take my rice, pork, and beans away. Plus, I love to cook. I'm one of those people who stay in the kitchen standing while everything is cooking, checking on everything.

I'm really into football, gadgets, adventurous activities, and cooking new, creative recipes right now - but you'll never catch me being boring.

I'm terrible in the kitchen. I was mostly raised by my mother and she could cook, so I never perfected that skill. If I had to count on my own cooking to survive, I'd probably be thinner.

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.

I'm very open about the fact that I'm a big fan of day drinking. I also love cooking. I cook all day, and I have to have something in my hand while I'm doing that.

In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.

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.

In all professions without doubt, but certainly in cooking one is a student all his life.

In an avant-garde cooking restaurant, it's the experience that's the difference.

In cooking I found my mentor in this great chef, Albert Roux. I think this is a very important thing in life, to find someone who can steer you because to find it all by yourself is quite a difficult and slow process. That's not to say you won't ever get there, but to find a great coach, a great mentor, someone to show you the way and to open a few windows and doors, is a wonderful thing in life.

In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.

In case my life should end with the cannibals, I hope they will write on my tombstone, 'We have eaten Dr. Schweitzer. He was good to the end.'

Indians love to travel with their families, and they bring along everything including the kitchen and cooking utensils. Third-class coaches are always filled to capacity with people literally hanging out of the windows.

I never thrust my nose into other men's porridge. It is no bread and butter of mine; every man for himself, and God for us all.

I need to smell its smells, to hear its sounds, to see food in a pot that simmers, bubbles, sizzles. I enjoy the physical involvement of stirring, turning, poking, mashing, scraping.

I never eat in a restaurant that's over a hundred feet off the ground and won't stand still.

I never eat sushi. I have trouble eating things that are merely unconscious.

I never fancied broiling fowls; - though once broiled, judiciously buttered, and judgmatically salted and peppered, there is no one who will speak more respectfully, not to say reverentially, of a broiled fowl than I will.

I never met a Cab I didn't like.

I never see any home cooking - all I get is fancy stuff.

In general, mankind, since the improvement of cookery, eats twice as much as nature requires.

In nothing more is the English genius for domesticity more notably declared than in the institution of this festival-almost one may call it-of afternoon tea...the mere chink of cups and saucers tunes the mind to happy repose.

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 no longer prepare food or drink with more than one ingredient.

In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.

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.

In taking soup, it is necessary to avoid lifting too much in the spoon, or filling the mouth so full as almost to stop the breath.

In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn than illicit love.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

In the orchestra of a great kitchen, the sauce chef is a soloist.

I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.

I often went to bed without supper cause I hated my mother's cooking. So, to go to bed without supper was not a torture to me. If she was gonna hurt me, she'd make me eat.

I prefer milk because I am a Prohibitionist, but I do not go to it for inspiration.

I prefer the Chinese method of eating.... You can do anything at the table except arm wrestle.

I quite enjoy cooking but I'm not consistent. I can't follow the recipe book. If something goes well, I'll never make it again, which is completely stupid. It's a one-shot kind of deal.

I put away my brushes; resolutely crucified my divine gift, and while it hung writhing on the cross, spent my best years and powers cooking cabbage. "A servant of servants shall she be," must have been spoken of women, not Negroes.

I simply cannot imagine why anyone would eat something slimy served in an ashtray.

I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.

I really like rustic mediterranean cooking. And I like trying out curry takeaways.

I remember my dad watched a lot of TV that we watched, too. I remember watching Saved By The Bell because me and my sister watched it, and my dad kind of watched it with us, too, while he was cooking or whatever he was doing in the kitchen.

I should have remembered that when one is going to lead an entirely new life, one requires regular and wholesome meals.

Islam doesn't try to destroy cultures; it cleans them up. You can keep your language but get rid of your racist speech. You can keep your style of cooking, but get rid of alcohol. You can keep your cultural dresses, but keep your modesty on the highest level.

Isn't there any other part of the matzo you can eat?

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 really love research. It's one of the things I love most about my job. I feel like it's me in the lab cooking up the character.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.