Quotes of All Topics . Occasions . Authors
Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.
Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish.
When I'm home, I spend Sunday with my husband. If we're not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry.
All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.
People get a little bolder and more wild in summer. You've got things going on kabobs, things cooking on the bone. There's something about standing over a grill or outside with the family that inspires us.
To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France, your father must have been a gourmet. Nothing in life must interest you but your stomach.
Progress makes us lose the feeling of a ceremony that cooking should have. It has significantly shifted our values so that now it seems to us that only activities with an economic reward are worth pursuing.
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.
Sentinel meeting tonight,” Ria told her. “At Lucas's place.” “Time?” ... “Seven. Sascha's doing dinner.” “God save us all.” Sascha had decided she liked cooking. Unfortunately, cooking didn't like her back.
I know that I won't be modelling forever, but I think I'll be in the entertainment industry. I would love to host a talk show one day or have a cooking show. I love to cook... I'm really open, so we'll see.
There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!
Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.
My mother, grandmother and older sister all cooked, so it was hard to get into the kitchen. So I have no talent for cooking. I was always out in the garage with my dad. I have a tool belt. I'm a repair chick
Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.
I'm very domestic; I love cleaning. I love cooking. I like waiting on people. I just like to make things. I don't break that down to be weakness, or the only things women can do, or putting me back 20 years.
Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.
We begin to see, therefore, the importance of selecting our environment with the greatest of care, because environment is the mental feeding ground out of which the food that goes into our minds is extracted.
The small things of life were often so much bigger than the great things . . . the trivial pleasure like cooking, one's home, little poems especially sad ones, solitary walks, funny things seen and overheard.
I don't do much cooking because it's impossible when you travel so much. You go grocery shopping, buy everything, and then get a call to fly out for two weeks. By the time you're back, all the food is rotten.
My first pet at home in Edinburgh was a dog my dad had called Glen. He was a small sheepdog and went with my dad every day to work as manager of a cooking centre, which made the children's lunches for schools.
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
I think you're kind of seeing the real me as far as seeing what I post on social media, because I am very much into cooking, and my dogs, and obviously my son, and my lifestyle in Santa Cruz is very laid-back.
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
Since we married, Peta's taken over a lot of my cooking and she's incredible. She'll do different meals for me and the kids, depending on my regime. If I name 10 ingredients she'll change the recipe every day.
It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.
I love everything about food; if you took it away you would be depriving me of one of my greatest pleasures. I love the whole process of it - buying it, cooking it, eating it, talking about it, talking over it.
I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.
The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.
Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure - and they help inspire my own best scratch cooking.
I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
You have to be very careful how you insert new stuff, 'cause people want to hear the old stuff. It's like cooking, you know? You can't put too many peppers into the eggs... otherwise it's going to be distasteful.
When I was still quite young I had a complete presentiment of life. It was like the nauseating smell of cooking escaping from a ventilator: you don't have to have eaten it to know that it would make you throw up.
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that's where I really learned to cook and to taste food in a discerning way.
As parents are usually working, they haven't time to teach children about cooking, and it's a wilderness. They should be given healthy recipes - some standbys so that when they leave home, they don't live on junk.
At Christmas, individuals are apportioned their roles in the family script - you're either the funny one or the sensitive one; or you either do the cooking or the washing up. And those roles aren't easy to change.
I like to read and listen to music and go for walks and travel and see art. I enjoy cooking and eating and spending time with my family. I don't really find myself searching for things on the television very much.
Unlike the stereotypical author, I've never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on.
Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!
Kids see cooking as a creative outlet now, like soccer and ballet. It gives me hope that things like fast food, childhood obesity and the horrible state of school lunches can be addressed by kids and their parents.
I've always been discreet - more than discreet. When a friend calls, and I'm doing something innocuous like cooking dinner, I tell them I'm reading or running out to the movies. It's the surveillance I can't stand.
The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.
I always wondered why the makers leave housekeeping and cooking out of their tales. Isn't it what all the great wars and battles are fought for -- so that at day's end a family may eat together in a peaceful house?
If I'm working on a poem, it's at the forefront of my mind; I'm working on it when I'm cooking dinner or stretched out on the sofa. But if I don't really have it by the 10th draft, I know it just isn't going to jell.
In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'