Quotes on the topic: Cooking


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My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.


I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.


'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.


Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.


When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.


When you don't have much money, cooking can be incredibly reassuring. You feel like you're doing meaningful work.


We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.


With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.


When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.


The world of wine is more creative than the world of cooking.


'Molto Mario' was the show that sparked my entire interest in cooking.


I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.


I do most of the cooking in my head.


Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.


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.


The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.


You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.


I do not stick to rules when cooking. I rely on my imagination.


I can cook because my life depended on it when I lived in Thailand. Either I learnt cooking, or I learnt how it felt to starve. I chose cooking.


I have a great time cooking and eating Thai green chicken curry.