Quotes of All Topics . Occasions . Authors
I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.
Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic jitters.
I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable.
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.
When I was younger, my dad taught me how to cook. He's a genius in the kitchen. I went to Vietnam with my parents, and I went on a cooking course with him.
He describes it as a large apartment, with a red brick floor and a capacious chimney; the ceiling garnished with hams, sides of bacon, and ropes of onions.
I like cooking but I don't know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.
I have to do so many scenes cooking that I wanted to learn how to chop like I know what I'm doing and do certain things around the kitchen that look right.
I'll dispose of my teeth as I see fit, and after they've gone, I'll get along. I started off living on gruel, and by God, I can always go back to it again.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.
If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make desert you can go and buy some macaroons to have afterwards.
I have this dream of what I ultimately want my life to be like, and it involves a lot of quaint activities like cooking and canoeing and camping and hiking.
You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.
I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single?
My father was often away with the army, or in London, but mum did a lot of the cooking. She never liked cakes - not baking. Meat. Fish. That's what she did.
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.
I grew up on a farm. The worst-looking chickens are the best layers. The ones that are the scraggliest... those are usually the ones that are really cooking.
There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.
No human society, present or past, has lacked music. Music is therefore one of the very few human universals, which puts it on the same level as food and sex.
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.
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.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
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 liked the ceremony, the ritual of preparing cocaine, as much as doing it. I did it for a year, loved it, then stopped. Now I feel the same way about cooking.
Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The Little Italian.' Very little production value, but it was good.
I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
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.
It may not be possible to get rare roast beef but if you're willing to settle for well done, ask them to hold the sweetened library paste that passes for gravy.
Good design, like good painting, cooking, architecture or whatever you like, is a manifestation of the capacity of the human spirit to transcend its limitations.
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
This country's gonna be rocking, this country's gonna be cooking, this country's gonna be sizzling, and everybody is going to want to be close to [Donald] Trump.
I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.
A wonderful bird is a pelican, His bill will hold more than his belican. He can take in his beak Food enough for a week; But I'm damned if I see how the helican.
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.
My earliest memory of cooking is my grandmother showing me how to make chicken gravy on the big combustion stove in her kitchen. I still use Nana's gravy recipe.
An excellent wine, someone's best attempt at cooking, and the candles and flowers on the table can turn the simplest dinner into an unforgettably romantic event.
If I were a headmaster, I would get rid of the history teacher and get a chocolate teacher instead and my pupils would study a subject that affected all of them.
...if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef - staler in the chill dawn than illicit love.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
There are times when born hollandaise heads, as well as nouveaux turbot freaks and recherche escargotphiles alike crave the saignet abundance of a New York steak.
I'm a generous host, but I'm a difficult and interfering guest. When I go around to other people's houses and they're cooking, I'm always telling them what to do.
You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.
Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.
My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.
The English will agree with me that there are plenty of good things for the table in America; but the old proverb says: 'God sends meat and the devil sends cooks.'