A Quote by Samin Nosrat

For me, I am very much a champion of home cooking and home cooks. — © Samin Nosrat
For me, I am very much a champion of home cooking and home cooks.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.
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.
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 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 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.
Home sweet home. No place like home. Take me home, country roads. Home is where the heart is. But my heart is here. So I must be home. Clare sighs, turns her head, and is quiet. Hi, honey. I'm home. I'm home.
The filming happens in my home, and I cook like I do at home, on my home stove with my house pots and so on. That's who I am. I am very true to my real profile.
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.
Australia is my birth home, so it will always be a home of some sort. But I'm very happy, very pleased to be representing Great Britain. That is my home, and that is where my heart is. That is where I grew up, essentially. So when people ask me where I'm from, where is home, that's where it is.
California is very much my home, and has been for the last eight yeas. It doesn't matter where I am, the inner me stays the same, home is wherever I happen to be living with Tracey, my companion of the last eighteen years.
I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
Let me start with a confession: I don't enjoy cooking. The reason I usually do it at home is not because I'm a New Man or Jamie Oliver disciple, but because my wife's cooking is so bad. In fact, to me, cooking is less a pleasurable pastime than a defense against poisoning.
It is home. The Twin Cities are home and [Ames] is home. It’s definitely always a place that’s going to be very special to me.
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