Cooking Quotes

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.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

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.

Performing is very much like cooking: putting it all together, raising the temperature.

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.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'

Great cooking favors the prepared hands.

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

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.

It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.

My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.

I grew up in France, my first language was French, and I tend to gravitate towards French cooking.

Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

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.

Our citizens are tired of big government raising their taxes and cooking up new ways to micromanage their lives, our citizens are tired of big government killing jobs with their do-gooder policies. In short the people are Fed Up!

You don't come into cooking to get rich.

When men reach their sixties and retire, they go to pieces. Women go right on cooking.

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.'

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.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.

My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.

My hobby is gardening, I love it, it's my main hobby. I like being at home and I'm very happy being in my house, I love cooking.

What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.

He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.

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.

Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.

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.