Top 1200 Italian Cooking Quotes & Sayings - Page 4

The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.

It's promising and seductive, that huge Italian family, sitting around the dinner table, surrounded by olive trees. But it's not my family and I am not their family, and no amount of birthing sons, and cooking dinner and raking leaves or planting the gardens or paying for the plane tickets is going to change that. If I don't come back in eleven months, I will not be missed, and no one will write me or call me to acknowledge my absence. Which is not an accusation, just a small truth about clan and bloodline.

Having been in a relationship since I was 18, I'm very domestic, but I don't enjoy cooking for myself. I don't mind cooking for other people... But I don't like cleaning or washing dishes, although I don't mind doing laundry.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

I have an upfront, sort of in-the-trenches knowledge of white people's trying to avoid their whiteness and replace it with something else. When I met my wife, we went through the whole race-slash-ethnicity conversation, and she told me she was Italian. Later on, I find out she's a quarter Italian, at best.

The best-dressed man is an Italian who is trying to look English, or an Englishman who is trying to look Italian.

I beg you, put an end to the occupation. I beg the Italian government and the Italian people to put pressure on the government to pull out.

I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.

When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.

A zipper-lock bag will work for basic, short-term sous vide cooking projects, but for extended cooking and storage, you'll want to pair your sous vide circulator with a vacuum sealer.

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

If my wife is cooking a meal at home, which is not often, thankfully, but you know, she's doing (oh, she's good at some things) but if she's cooking, you know, she's dealing with people on the phone, she's talking to the kids, she's painting the ceiling, she's doing open-heart surgery over here; if I'm cooking, the door is shut, the kids are out, the phone's on the hook, if she comes in I get annoyed, I say "Terry, please, I'm trying to fry an egg in here, give me a break.".

Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.

I'm working on a cooking show; I'm going to do some of it at Dallas Page's performance center. I'm going to do a cooking show called 'Dude Food,' where I show young guys how to eat good and clean, cheap.

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

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.

I was born into a Turkish family that had acquired Italian citizenship. Many members of the family subsequently became British, French, Brazilian, and German, so there was a bit of everything. It was not uncommon for people in the family to speak seven languages: English, French, Ladino, Italian, Turkish, Arabic, and even Greek.

I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.

Italian is a very different poetic situation and there are these hard and fast rhythmic periods, settenari, ottonari of seven and eight syllables. These are fundamental to the way people speak and write and breaking them is more radical in Italian than when we break a line. I'm sure there are Italian poets who want to write poetry as prose and break these Petrarchan rules. And breaking them is fun and a valid thing to do. But I'm more interested in trying to write poetry that absorbs tradition and uses it in new ways, and doesn't throw it out.

I know that some people feel that cooking is time consuming, but cooking is an activity that you can do for yourself and you'll be in good condition to do all the other things that you want to do in your life for a very long time.

If it's a cooking based reality show I would love to do it because I love cooking.

I'm Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn't have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun.

My Italian granny and my mother made great spaghetti, but it wasn't a kind of southern Italian, Godfather-esque kind of thing - it was a wonderful, big mixing pot of all kinds of people - when you came home from school and your mum wasn't in, there were lots of people you could go to.

In New York, a Jew is a Jew, an Italian is an Italian, a Muslim is a Muslim: Nobody's going out of his way to treat you in a special way.

Hmmm... cooking with wine? I usually drink wine while cooking... I do a good braised short ribs with cabernet, though. We're big red wine drinkers here. All that research showing that it's good for you takes the guilt away.

Explain to me what Italian-American culture is. We've been here 100 years. Isn't Italian-American culture American culture? That's because we're so diverse, in terms of intermarriage.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

I don't really consider myself an American filmmaker like, say, Ron Howard might be considered an American filmmaker. If I'm doing something and it seems to me to be reminiscent of an Italian giallo, I'm gonna to do it like an Italian giallo.

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.'

In 1993, my first documentary was about the civil war in Algeria. That was in French and in Arabic. Another short film I did was silent. What I'm trying to say is that, yes, I'm Italian, and yes, I make films with Italian money, but personally, I've always been invested in the broader world of film-making.

'Cooking Lucky' is a show for guys - or girls - or really for anyone who is all thumbs in the kitchen and needs some help cooking meals that are so incredibly impressive they make it look like you've been slaving in the kitchen all day when in reality, they are so effortless to put together that even a moron can do it.

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

I like cooking, but I like other people cooking more.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.

One of my favorite poses was when working with Steven Meisel. It was one of my first photo shoots with him, and we were trying to get the cover of Italian 'Vogue.' Then, I literally took my Balenciaga hat, pulled it down, and gave a rolling-eye, 'ugh' face, crossed legs on the floor. And lo and behold, that was the cover of Italian 'Vogue.'

The Italian Renaissance extends beyond food, of course. Just about every major Italian furniture designer now has a shop in Paris, and Le Bon Marche recently opened an outlet for Santa Maria Novella perfumes, elixirs and soaps from Florence on its ground floor.

Sure, Tod's makes shoes and bags. But we make them using leather, which is a living substance to me. And behind each shoe and bag, which in itself may be attractive and useful and comfortable to carry and wear, there is this Italian spirit, this Italian dream.

I had a relationship with an Italian chick that was built on just fighting and sex. As much as all women won't let go of stuff, Italian girls won't let go of anything. And she punched really hard. I got tired of the arguing it took to get to the sex.

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

For years - especially in England where I come from - cooking was a subservient job. When I told my Dad I was going to be a cook, he wouldn't talk to me for two years. Even though it was associated with my military service, he thought cooking was beneath me.

I was seduced by the nouvelle vague, because it was really reinventing everything. And the Italian cinema that one would see in the theaters in the late '50s, early '60s was Italian comedy, Italian style, which, to me, was like the end of neo-realism. I think cinema all over the world was influenced by it, which was Italy finding its freedom at the end of fascism, the end of the Nazi invasion. It was a kind of incredible energy. Then, late '50s, early '60s, the neo-realism lost its great energy and became comedy.

My husband is American but Italian. Then I have the Mexicano side. I see both in my kids. My daughter is more Italian - she leans towards pizza - and my son leans more towards guacamole and puts lime in everything.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

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.

Life is like cooking your masterpiece recipe. You have to get the right ingredients,have the right mixture and the right cooking time to reveal the PERFECT and DELICIOUS TASTE of your craft.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

Why can't we have a concert with food? Your typical cooking demonstration, there's just no enthusiasm. There's no energy behind it. I said, 'What if we take a cooking demonstration and fortify it with a lot of good music? ... Drive it to the next level?'

I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' pastime, isn't it?

I saw Sophia Loren - the Italian woman with those wonderful cheekbones - in a movie the other day. She must have had 24 face-lifts, and she looks like an alien, as if she weren't from this world at all. Her Italian wrinkles would have been a thousand times more beautiful.

I love African food, I love Italian food, but I rarely eat Italian out because it's so easy to make at home. On the other hand, unless you have specialized equipment, Chinese food is really tough because you literally can't get the pan hot enough.