A Quote by Divya Dutta

I am learning cooking... all my mother's recipes. — © Divya Dutta
I am learning cooking... all my mother's recipes.
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
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.
In July and August, when everyone I know is at the beach, I am cooking through turkey, potato, and pie recipes for Bon Appetit's November issue.
Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.
My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.
Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.
I was raised cooking my grandmother's food, my mom's recipes.
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.
Growth springs from better recipes, not just from more cooking.
I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
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