Quotes About Cooking

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

Cooking is not effortless. To get a recipe that feels effortless is really hard.

I am very new to cooking. At school, our home economics lessons were very poor. We were told to pick a recipe and then cook it. So no actual teaching involved then.

The best thing is when you make something up, and then someone asks for the recipe.

Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.

I was raised cooking my grandmother's food, my mom's recipes.

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.

To me, my recipes are priceless.

I love the food of Karnataka and all the side dishes I make at home are recipes I learnt here.

The funny thing about bowl recipes is, despite how simple they might seem, they can actually be a lot of work.

My books are easy to use and real - and guess what, I sometimes use convenience food in my recipes!

I am actually a very good cook (if I may say so myself). I just don't know that many recipes.

Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.

I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.

My family is usually the first guinea pigs to try out my new recipes.

I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

I love food and I love ingredients and I love reading recipes. It's just a great pleasure.

I had these recipes that say do this, do that. Who MAKES these rules?

I don't copy recipes without trying them out. I don't reprint without trying them again.

An awful lot of people think it's easy to lift recipes out.

On my show I share all these yummy, fattening recipes, but I tell people, in moderation, in moderation. You can have that little piece of pie.

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.