Quotes About Cooking

Our difficulty is not just that we haven't learned to cook and grow food, however important that is; it's that we haven't learned to eat in ways that support health and happiness

Given that we all bring such different food memories to the table, how is it ever possible to cook a meal that will please everyone?

Chefs are cooking blind, for strangers whose memories are unknown.

With good cooking and a patient but persistent approach at mealtimes, it could be food that was both good for the children and enjoyable.

Boys eat better when their parents continue to expect them to eat vegetables and include them in home-cooked meals as they get older. Or - better still - get them to prepare the home-cooked meals themselves.

Often, however, the remembering through food is bittersweet, because even when you have tracked down every last herb and spice, the missing ingredient is the cook. You find you don't want pasta "just like mama used to make"; you actually want mama herself.

From our first year of life, human tastes are astonishingly diverse. As omnivores, we have no inbuilt knowledge of which foods are good and safe. Each of us has to use our senses to figure out for ourselves what is edible, depending on what's available. In many ways, this is a delightful opportunity. It's the reason there are such fabulously varied ways of cooking in the world.

Only the pure of heart can make a good soup.

The motto of West African cooking is that if the food doesn't set fire to the tablecloth the cook is being stingy with the pepper.

The kitchen was the kind of brushed steel monstrosity that looks more like it's designed to weaponise viruses than cook dinner.

On various occasions I'd said to a woman I was interested in, "I would invite you to dinner, but I can't cook," at which point I would hope she'd say, "I'm a great cook," so I could ask her to come over and teach me; then we'd get drunk in the kitchen while I displayed what I hoped was my endearing clumsiness, never learning anything.

These sprouts are uneatable,' complained Lord Pallot. 'Why are sprouts always uneatable? Why do they plant them, pick them, cook them, and serve them if they are going to be uneatable? What, in other words, is the point of Brussels sprouts?

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.

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

Food is a reflection of who you are as a person.

I wanted to share my doubts and my culinary, amorous, and cosmic experiences. So I wrote 'Like Water for Chocolate,' which is merely the reflection of who I am as a woman, a wife, a mother, a daughter.

I never made kimchi before. I talk about my first time making it in the book, and I'm not a big baker, but I imagine it's like a similar kind of feeling for a lot of people who are bakers where it's just something that takes time. There's so much space to be reflective and meditative.

I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.

Many men today can cook, or at least order takeout, and know where and how to hire domestic help, perhaps with refreshing clarity and less anxiety than ever-conflicted mothers.

I always have dashi in my refrigerator - it's the almighty Japanese ingredient.

I can put together a pretty decent meal from whatever happens to be in the refrigerator and the pantry. I like the challenge of this sort of improvisation, the rigor of limitation and sometimes having to take a risk.

As I grew up, I always refused to cook Indian food very vehemently, and to this day, I don't cook chapatis at home. I'd always say, 'Why do I have to do it? Why don't the men do it?'

Good cooking is good cooking, regardless of the price.

Sound has always followed me. A lot of reggae when mum was cooking. I'd write songs with my dad or play him anything I'd worked on.