Best 1420 quotes in «cooking quotes» category

I love your cooking, honey, but sometimes I need some real food.

I lurch from chaos to chaos. I can't find my driving licence and my clothes are everywhere - cooking is the neatest thing I do.

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.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

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.

I'm a generous host, but I'm a difficult and interfering guest. When I go around to other people's houses and they're cooking, I'm always telling them what to do.

I'm a homebody. I'd rather be in the kitchen cooking than hanging out in a bar.

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'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write a cookbook' or, 'I should write for food magazines.' And then I get drawn back to writing fiction again.

I'm a mum. Cooking is something I have to do. It's something I like to do.

I'm a new mum who spends her days making baby food and cooking for her man. And I couldn't be happier.

I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food. That's pretty much my weakness...and barbecue beef...and Texas beef...and brisket. Any red meat I can get my hands on.

I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food.

I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.

I'm fond of anything that comes from the sea, and that includes sailors.

I'm fine, and my hips are fine. My false knee is fine. My false hips are fine. Everything's cooking.

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.

I miss my wife's cooking - as often as I can.

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

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

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 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.

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

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.

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 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 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 '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 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.'

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.

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.

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 see any home cooking - all I get is fancy stuff.

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 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 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.

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

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

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 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 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.

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.