Quotes of All Topics . Occasions . Authors
Cooking is one of those things that is universal to people. And any time you can teach somebody a way to connect with all people, there's so much joy in it. And it is always going to be exciting.
At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea.
The person who decides what shall be the food and drink of a family, and the modes of its preparation, is the one who decides, to a greater or less extent, what shall be the health of that family.
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.
Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods. A cheese is as worthy of preserving as a sixteenth-century building.
I used to throw cooking parties in university. Everyone would come over - sometimes you'd just do a mac and cheese, but if you do that better than everyone else, you can get people to come to you.
Work is so much fun that it doesn't really seem like downtime when I'm not. But cooking, spending time with my family, friends and dog are what I'm usually doing when I'm not working on something.
My grandmother's house was just a place of comfort. I mean, I remember going in there, and the kitchen always had pots cooking with the lids were always bump, bump, bump, bump, bubbling, you know?
And what shall I tell you, lady, of the natural secrets I have discovered while cooking? And I often say, when observing these details: had Aristotle prepared victuals, he would have written more.
Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere love a pale approximation of bittersweet euphoria.
The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.
No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.
The hardest obstacle I've ever had to overcome is probably my first steps into adulthood: paying rent, groceries, cooking, taxes. I was so anxious to grow up, and now I'm wishing I was still a kid.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
Truffles must come to the table in their own stock and as you break open this jewel sprung from a poverty-stricken soil, imagine - if you have never visited it - the desolate kingdom where it rules.
When I was a child, I pretended that I had my own cooking show. I would stand at the kitchen counter with an empty bowl and spoon and talk in a silly voice, explaining the concoction I was creating.
The most casual examination will reveal the fact that all the jokes about the horrible results of masculine cooking and sewing are written by men. It is all part of a great scheme of sex propaganda.
I'm as surprised as anybody. I never would have thought I'd be here talking about having a cooking show on the Food Network. It wasn't on my list of things, but it's fun, and I'm having a good time.
I can't cook. I don't have the right brain for it, somehow. I can't walk into a room and tidy it up. I get distracted. I pick up one thing and I start looking at it. And my cooking is truly heinous.
When I received the news of the Nobel Peace Award, I could not believe it. I told my father, 'I think they have the wrong name, Dad. Please, can you talk to this man on the phone? I'm busy cooking!'
The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: even the simplest food is a gift.
My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time.
I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.
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.
I'm Puerto Rican! You can never take my rice, pork, and beans away. Plus, I love to cook. I'm one of those people who stay in the kitchen standing while everything is cooking, checking on everything.
Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.
To a historian libraries are food, shelter, and even muse. They are of two kinds: the library of published material, books, pamphlets, periodicals, and the archive of unpublished papers and documents.
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.
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.'
EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!
For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.
I don't want to get burned when I'm cooking. To avoid getting hit when pan-frying, I stand far away and use chopsticks that are almost two feet long. I learned it from my mom, who does the same thing.
I don't watch much TV because I'm a very active person. I get up early. I love cooking, walking around NYC, hanging with friends. I looooove going out to restaurants of all sorts. I just dig exploring.
A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
Perhaps he's in love with Agatha," she said. "I hope not. I intend to marry Agatha myself. She may be a thousand years old, but she makes an incomparable jam tart. Beauty fades, but cooking is eternal.
If the choice is between cooking alive and wasting money unnecessarily I would rather waste some money, because long before we cook we are going to kill each other if we don't deal with climate change.
There are two ways to look at how life works and how people find their paths. One way is you take your time and try different things out. The other is you settle in early. I was into cooking very early.
It took 24 years for me to harness my autistic traits into something useful, and I have grown to regard them as a kind of superpower. Cooking, to me, is akin to algebra, and my mind a pocket calculator.
Physically he was the connoisseur's connoisseur. He was a giant panda, Santa Claus and the Jolly Green Giant rolled into one. On him, a lean and slender physique would have looked like very bad casting.
I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.
In America, where no one judged or supervised her, where my father was too busy eating her cooking to notice whether she was eating it, too, my mother found herself newly enchanted by the taste of food.
It happens to be a matter of record that I was first in print with the discovery that the tastelessness of the food offered in American clubs varies in direct proportion to the exclusiveness of the club.
Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!
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.
Demetrie came to wait on my grandmother in 1955 and stayed for 32 years. It was common, in Mississippi, to have a black domestic cleaning the kitchen, cooking the meals, looking after the white children.
I'll get depressed out on the road simply because I'm not being the mama that's cooking supper every night, or that's fixing my husband's plate and my baby's plate. You miss those things, and I miss them.