Best 1420 quotes in «cooking quotes» category

It's about children cooking themselves, growing themselves. When kids grow it and cook it they eat it.

It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of gut and gristle to testify to its authenticity.

It's food too fine for angels, yet come, take and eat thy fill!

It's important to watch what you eat. Otherwise, how are you going to get it into your mouth ?

It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous.

It's just human. We all have the jungle inside of us. We all have wants and needs and desires, strange as they may seem. If you stop to think about it, we're all pretty creative, cooking up all these fantasies. it's like a kind of poetry.

It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.

It's not a party unless I'm cooking. Some people find entertaining stressful, but it is therapeutic for me; I find it relaxing.

It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

It's really quite a situation. It's ridiculous. I make $200,000, $300,000 a night. For years I was working little dives, and if I got $700 a week, I'd say, "Wow, I'm really cooking.

It's really important for your health, because you will never use as much salt and fat and sugar as a corporation will use cooking for you.

It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.

It's the company, not the cooking, that makes a meal.

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.

It was for bringing the cook tulip-roots instead of onions.

I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well.

I understand the big food companies are developing a tearless onion. I think they can do it - after all, they've already given us tasteless bread.

I use the kitchen as a pathway to achieve this happiness.

I've always been a foodie. My grandmother got me hooked on cooking.

I've got to be able to get my time off whether it's just enjoying my house or the peace and quiet of my family and being there and cooking for them. I love doing that. I also love doing leisure things. I ride horses. I love to shop. I love to drive!

I've always been one of those people who romanticized cooking, but the few attempts I'd made in my life resulted in friends' contorted faces as they desperately tried to say something nice about the "dish" they were eating.

I wanted to come up with a hybrid show of sorts that wasn't your traditional 'dump and stir' type of cooking show.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

Ive never gone to culinary school, but I do love cooking.

I've liked lots of people 'til I went on a picnic jaunt with them.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.

I want my food dead. Not sick, not dying, dead.

I was studying international business and instead of doing what I should have been doing which was studying for exams and figuring out what type of business I really wanted to do I was cooking for all of my friends and reading cookbooks and really inspired by the idea of travel and types of foods around the world and I wanted to cook them.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be 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.

I was taught from childhood of the sanctity of food. Not a piece of bread could be thrown away without kissing it and raising it to one's eyes as with all things holy.

I watch the Food Network with my kids. We - yeah, I - I - I generally don't admit that, but I love cooking.

I watched a lot of cooking shows when I was younger on PBS and TLC and those channels. It's a very cool genre of television.

I watched my mother waste her life on housework and swore I'd never do that. Dave does the cooking.

I went home and took my wife and went to my Cosen Tho. Pepys's and found them just sat down to dinner, which was very good; only the venison pasty was palpable beef, which was not handsome.

I wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.

I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.

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.

I won't say my nutrition is perfect. If I'm at a restaurant and there's fresh pasta on the menu, I'm going to order it. At home, though, I avoid grains and do a lot of the cooking to control what our family eats.

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

I worked in between carpools and buying food and cooking and whatever else I had to do. I lived an outside life, but really I was living an inside life.

I would love to be better at cooking but I hate cleaning up afterwards. I love the process of putting everything together and the chance of getting it right or wrong but it takes ten minutes to eat it and then ages to clean.

I would like to find a stew that will give me heartburn immediately, instead of at three o clock in the morning.

I would love to go on MasterChef. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.

I would like to be known as an artist. Whether that be music, acting, sketching, cooking, whatever. Im interested in all of those things.

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.