Quotes About Cooking

Give yourself enough time to really learn how to cook.

Plan ahead! Prepare dishes ahead of time if you can. Keep it simple. Most importantly, have fun and enjoy your guests.

Tim Henman has the all-time Betty Crocker draw. We're talking Easy Bake Oven.

Fish must swim thrice--once is the water, a second time in the sauce, and a third time in wine in the stomach.

I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.

I do cook whenever the time permits. But my daughter Isha is a much better cook than I am.

I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.

My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

I like to cook good meals, especially when I have a lot of time.

I never have time to cook, so I just look through the books and imagine the dishes I would make if I wasn't going out for a business dinner.

Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.

Cooking may be a creative art, but it's also a wonderful full-time hobby.

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

The poor have very few hours in which to enjoy themselves; they must take their pleasure raw; they haven't the time to cook it.

I am a huge fan of Bollywood movies. Whenever I get time, I enjoy watching Hindi movies. Cooking really interests me, so I also experiment with food in my free time.

My friend Megan Holken is a nutritionist. I have spent some time at her home upstate in Sharon Springs, where she told me how to eat right and cook right.

Life like Stew!!! -Gully Dwarf saying (Dragonlance)

At all times a heavy ceramic casserole would sit on a pale blue Aga, so should people drop in unexpectedly, I could wander out in my bare feet, welcome them warmly, give them dinner, then press my home-made elderberry wine on them. I would be like Nigella Lawson.

me! I'll just say—what am I going to say? The house will smell like

There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.

Eventually we find that we no longer need silence. We no longer need solitude. We no longer even need words. We can make all our actions holy. We can cook a meal for our family and it becomes prayer. We can go for a walk in the park and it becomes prayer.

It turned out that salt was a microcosm for one of the oldest concepts of nature and the order of the universe. From the fourth-century-B.C. Chinese belief in the forces of yin and yang, to most of the world's religions, to modern science, to the basic principles of cooking, there has always been a belief that two opposing forces find completion - one receiving a missing part and the other shedding an extra one. A salt is a small but perfect thing.

The name potash is derived from the process used for making potassium carbonate, cooking down water and wood ash in earthen pots.

People who know fresh cod - from the great restaurants of France, to British working-class fish shops, to the St. John's waterfront - all agree on three things: It should be cooked quickly and gently, it should be prepared simply, and, above all, it must be a thick piece. Only a large piece can be properly cooked.