Top 1200 Cooking Quotes & Sayings - Page 18
Explore popular Cooking quotes.
Last updated on December 4, 2024.
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
When I was still quite young I had a complete presentiment of life. It was like the nauseating smell of cooking escaping from a ventilator: you don't have to have eaten it to know that it would make you throw up.
My first outdoor cooking memories are full of erratic British summers, Dad swearing at a barbecue that he couldn't put together, and eventually eating charred sausages, feeling brilliant.
When I received the news of the Nobel Peace Award, I could not believe it. I told my father, 'I think they have the wrong name, Dad. Please, can you talk to this man on the phone? I'm busy cooking!'
I can still enjoy the foods I like I just eat much smaller portions now. And of course Ive had to give up that southern style way of cooking.
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.
My roots are from Iran and so, I cook Iranian dishes that have been passed down the generations in our family. I was born and raised in India and enjoy cooking Indian food, too.
After spending so much time in America, I started travelling with 'In Defence of English Cooking' by George Orwell. It's archaic and old-fashioned in its Englishness and reminds me of home.
My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.
For me, cooking is practical. That's the core of an engineer. Engineers are very practical designers and creative people. Every single thing I create has to have a purpose.
I like routine, and cooking became a ritual when I was modelling in New York. My life was nomadic, so making supper felt like an announcement that I was home.
I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.
I like to play fast. I get excited, and I have to sort of control myself, restrain myself. But when the rhythm section gets cooking, I want to explode.
Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking breakfasts or for weddings.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
Growing up Latino is having a grandmother dancing when she's cooking. It's music all over the place. It's endless Christmases. It's, ah, twenty thousand cousins. It's yummy food.
Are you telling me you're cooking me dinner?- Regan Its the quickest way, without physical contact, to get a woman into bed. The kitchen through there?
Some nights, a romantic dinner can be killed by having to do dishes afterward, so it probably suits you better to go out for dinner. But I love cooking and always have.
After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
We all have to draw some lines. To preserve my sanity, I steer clear of cooking, professional sports and most imports, unless imported to us via PBS, Sundance, etc.
In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.
If you want to know the people of a nation, I am sure you can judge a great deal more about them from their cooking and eating traditions than you can from the words and actions of their public officials.
I was a good Indian girl, but naughty in that I would often sneak out of the back door and into the garden and go off with my friends when I should have been at home cooking or cleaning.
Someday, I plan to buy a house in Goa, do only one movie a year, and spend the rest of time painting, learning how to cook, cooking for friends, and doing yoga.
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding fresh lime juice to scalloped potatoes try to understand that there must be a reason for this.
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.
Cooking in Japan is regarded as an art, like music or painting. Every dish has a reason, including the garnishes. This is cuisine with philosophy, and the apparent simplicity belies centuries of culture.
Staying cooped up in one place is frustrating and I try to keep myself occupied - with yoga, meditation, cooking, reading, watching movies - to take my mind off things.
My nanna was an extraordinary lady, and a good old-fashioned cook. She'd just be pottering around, cooking dinner for 25 people on a wood-fired stove without a problem.
And what shall I tell you, lady, of the natural secrets I have discovered while cooking? And I often say, when observing these details: had Aristotle prepared victuals, he would have written more.
I quite enjoy cooking but I'm not consistent. I can't follow the recipe book. If something goes well, I'll never make it again, which is completely stupid. It's a one-shot kind of deal.
There are things in life that don't come to me naturally, and social media and the Internet and all those things are some of them, somewhere between taxes and cooking!
I'm a big Sunday guy. I'll do some wood work in the morning, making tables, cutting boards, desks, whatever with my buddy Adam. I usually start cooking dinner early.
How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things.
When I was growing up, a warm, crusty baguette was within arm's reach during every dinner: sliced, if my mom was cooking, or left whole so we could tear it apart if my dad was at the stove.
If I'm writing a book or doing something where I've got a lot of time at home, then cooking is always a really good distraction for me from what I've got to do.
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.
Honestly, I think that ghee is underrated. I love using clarified butter. I think it makes vegetables taste so good, especially when you're just cooking at home.
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.
I love adventure sports. And, I love cooking.
My mother is a southern lady with short dark hair and a wary, blue-eyed smile. She is also an experimental chemist and teaches a college course entitled The Chemistry of Cooking.
I'm a mum. Cooking is something I have to do. It's something I like to do.
Players have an in-season playing weight, and we have to be careful not to stray too far from it when we're not under the watchful eye of the nutritionist. This can be a problem when the food isn't being prepared and regulated by our cooking staff.
At 19, I went to live in the Philippines for three years as a U.S. Air Force 'dependent spouse.' I lived off-base in Angeles City and had to haul water for drinking and cooking.
Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food
Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.
I don't love cooking, so when I'm on my own in New York, I tend to eat prepared foods, like lentil soup from Juice Press and Whole Foods.
I'm not wholesome at all. I detest homey things like cooking and bed-making and Peter Pan collars. I like to wear slacks and play golf.
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.
We never got much in the way of material things, but if you can be spoiled by good cooking, my mom spoiled me three times a day all my life.
No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.
I remember the Food Network when it was first starting out: Emeril Lagasse and all those people who helped make it when it was on a shoestring budget. It actually encouraged me to start cooking.
Live fire cooking and barbecue have been so intimately linked with human evolution and history and politics. Everything we do, barbecue informs it in some way.
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.
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.
To me, cooking is man's natural activity. But I think writing is really hard. Certainly writing fiction is the hardest thing I've ever done.
As a chind in Dublin, I can remember having my plate piled high with four or five vegetables - and I'm convinced to this day that my mother's home cooking helped to ward off illness.
I'm like a teenage boy - I eat like one and know as much cooking as one. Neither do I bake, and I can always be counted on to bring the wine to a pot luck.
