Top 1200 French Cooking Quotes & Sayings - Page 2

What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof.

French women have been made beautiful by the French people - they're very aware of their bodies, the way they move and speak, they're very confident of their sexuality. French society's made them like that

Now I’m really glad that I speak French, because, let’s face it, girls dig it when a guy speaks French. They call it the language of love, and that ain’t no coincidence. Plus, I love my French fans! Très jolie!

My parents were all into macrobiotic cooking and natural cooking, and my sister was a vegetarian. I wasn't down with that.

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

I derive a lot of joy from cooking. Had cooking been a mandatory task, I probably would have felt differently about it.

Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.

I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.

Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.

I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.

I thought my early attempts at cooking tofu went well, but, in hindsight, I realize that's because I was cooking for hungry, vegetarian college students.

I might not be a great cook when I am preparing something for myself, but when it comes to cooking for others, somehow my cooking skills are at their best.

The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the menus, but they are not French fries any longer. They are a furry-textured substance with the taste of plastic wood.

Cooking is at once child's play and adult joy. And cooking done with care is an act of love.

I love cooking. Not for myself alone. Cooking is about giving.

I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

I wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.

I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from her mother Frances. It was my bible when I first moved to Paris aged 26.

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.

When you set a play in the French Quarter in New Orleans, it's hard not to acknowledge the whole African-American, French, white mixing of races. That's what the French Quarter is: it's a Creole community.

Writing in French is one of my ambitions. I'd like to be able to dream one day in French. Italian and French are the two languages that I'd like to know.

When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.

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.

My father was Greek, but he turned French during the war, and my mother was French. So I'm French, but I have Greek blood.

Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and get people to pay for it.

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.

Cooking is a great leveller. You can be a sports star, an actor, an entrepreneur, anything, but cooking strips it all away.

Cooking is like doing yoga. There is a lot of satisfaction in cooking food for others.

Art is not special sauce applied to ordinary cooking; it is the cooking itself if it is good.

Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.

I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

My kids always joked that I spent more time cooking the birds' food than I have cooking for them. And it's probably true.

Just the act of cooking made her feel better, because cooking was life.

You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.

The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.

My guilty pleasure is competitive cooking reality shows. I don't like cooking shows when it's just about cooking. It has to be competitive - they're fighting and yelling at each other. I am obsessed with those shows, and I have no idea why.

I'm always fetishizing the French woman and French taste and style. My assistant will make fun of me because every time we're picking the direction of a collection, I say the same thing: 'I want it to be really French.'

The most indespensible ingredient of all good home cooking: love for those you are cooking for.

Cooking is really calming. Sharing food with friends, cooking.

I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.

In the province of Quebec where I come from, we speak French and the only cosmopolitan city is Montreal. Every time we tackle the subject of immigration and racial tension, it's an issue that concerns Montreal. Also, in Quebec, we have this added issue that we want people to speak French, because French is always on the verge of disappearing to some extent. I work, play and do everything in French.

Wherever you've got a migrant culture, the food evolves and in New Orleans it's that French and Spanish influence. So you get gumbo, which came out of French bouillabaisse, jambalaya - a version of paella - and the boudin sausage, which is like the French boudin.

My film is in French. It's not something folkloric. It's who we are. There's this tension about immigrants coming in. Will they learn French? Will they adapt? In this film, I'm on the reverse side because Monsieur Lazhar comes from a society where French is also the second language.

Cooking is a weird thing. In homes, I'd wager it's still women who do more of the cooking.

I grew up cooking. I was always in my grandma's cooking, and I never thought of it as a career.

Forget that New Orleans is actually a little like the Combat Zone with French cooking, it still happens to be part of the great state of Louisiana where people play the political game the same way it's played in Lebanon. The place is one layer after another of tribes, factions and at least a million laughs.

It was announced as a French victory by the French Minister of War. I did not see any sign of victory but only the retreat of the French forces engaged in the battle.

Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.

I'm cooking and taking the lockdown as an experience in cooking, trying different things. Apart from that it has been listeniing to music and watching documentaries.

French women have been made beautiful by the French people - they're very aware of their bodies, the way they move and speak, they're very confident of their sexuality. French society's made them like that.

The earliest recollection I have of being in the kitchen and cooking was in the third grade, and we lived in Germany. And I remember cooking scrambled eggs.