Best 1420 quotes in «cooking quotes» category

I am inspired by music, travel, great architecture, and good, healthy food. I look for opportunities to learn about history, art, and cooking. When I learn, I grow.

I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

I am the emperor of Germany, but you are the emperor of chefs.

I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones...and a woodpecker, I'll make you a good chicken pot pie.

I ate her cooking for eighteen years," he whispered. "You get used to it." "Oh yeah, when?" "I think it happened around the seventeenth year," Henry said.

I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.

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.

I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.

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.

Ice-cream is exquisite - what a pity it isn't illegal.

I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

I chop a lot of onions because I love cooking, and the times where I've never cried chopping onions is when I'm not thinking about it, when I'm talking to someone or I'm listening to music.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

I come from food the way some people come from money. Food was the medium I grew up in, what we talked about, what shaped our days.

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

I did gardening and cooking and drawing and reading to try take the pressure off the music - just being eclectic and putting the fun back in and bringing more innocence in again is really important.

I do not like people touching my underwear. That's just weird! I travel with a washer and dryer, and I like cooking on the bus, too.

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

I do not want to make my stomach a graveyard of dead animals.

I don't believe in low-fat cooking.

I’d discovered, after a lot of extreme apprehension about what spoons to use, that if you do something incorrect at table with a certain arrogance, as if you knew perfectly well you were doing it properly, you can get away with it and nobody will think you are bad-mannered or poorly brought up. They will think you are original and very witty.

I do have some leftover chicken and pasta. (Grace) And wine?...That’s acceptable (Julian) Look, buster, I’m not your cooking wench. Mess with me and I’ll feed you Alpo. (Grace)

I do not think anything serious should be done after dinner, as nothing should be before breakfast.

I don't believe in inspiration. Inspiration is for amateurs. Some of the time you know you're cooking, and the rest of the time, you just do it.

I don't cook. I respect food too much.

I don't enjoy cooking when I'm high. And I don't want to be eating garbage because then I'll feel gross.

I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

I don't like to say that my kitchen is a religious place, but I would say that if I were a voodoo priestess, I would conduct my rituals there.

I don't really cook meat. I eat a bit of seafood but I'm not really into meat and the idea of cooking it is pretty intense.

I don't do much cooking, but one of my favorite dishes to eat is my wife's macaroni and cheese.

I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.

I don't really time how long it steeps, but in general I don't plan much when it comes to tea or cooking. I'm more about the feeling.

I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.

I don't think music is an art any more than cooking food is an art.

I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I do probably 80 or 90 per cent of the cooking at home.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

I eat merely to put food out of my mind.

I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.

I eat only vegetables and fruit, and to me it's the most aspirational diet because it's so easy. It's quite simple, the cooking I do.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

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

I enjoy doing housework, ironing, washing, cooking, dishwashing. Whenever I get one of those questionaires and they ask what is your profession, I always put down housewife. It's an admirable profession, why apologize for it. You aren't stupid because you're a housewife. When you're stirring the jam you can read Shakespeare.

If antiquity be the only test of nobility, then cheese is a very noble thing ... The lineage of cheese is demonstrably beyond all record.

If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste.

If a song is cooking in the studio, that's great, but if I can imagine doing it on stage, that's the next level to me. ... Some people love paintings, and some people love poetry, and of course I love all of that, but when a musician is so in control of her instrument, I'm in awe. That's when I start to kind of evaporate into the universe.

If any one element of French cooking can be called important, basic and essential, that element is soup.