Quotes About Cooking

The newspapers had described me as the Jagger of the Aga. It wasn't hard living up to the reputation.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.

I never shy away from herbs!

I didn't know music either, but I became a composer. Acting too is like that. It's like cooking for your siblings when your mother is away. You have a responsibility and you try to do a good job.

At Christmas, it's my siblings running around the house, we're cooking, talking, laughing, loud and just crazy. It's beautiful chaos.

My love for cooking began when I was young. Because my parents were in the army, they were both really busy. A lot of times I'd have to cook for the family; I'd rotate with my siblings. It started out as a chore, but as I got older, my mom started to see that I was really good at it. I became her sous chef.

My mom was Sicilian, my dad was Sicilian. Mom was a great cook, but all the women were.

When I got married and when my sister got married, my mom made us both individual cooking books with all of our family recipes and pictures and kind of the history with our Sicilian family, so that was really special.

Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.

In the kitchen I just do all the normal stuff - roast dinners - Christmas dinner is probably my signature dish. Nothing baked, though. I just do boring family stuff.

In Budapest, I always had questions. What is your signature dish? They, of course, said goulash. I loved it so much and now have to figure out a way to make it at home.

At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You're sharing your life with people. Of course, it's also an expression of your own need for approval and applause. Nothing wrong with that.

It seems kind of silly, but it's really nice to chill in the kitchen with a friend and bake. It relaxes me, and mixing is probably my favorite part.

Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.

I have a corn creamer that I love. It extracts pulp and juice from kernels, and I simmer that down into a creamed corn that has an almost mashed potato-like consistency. I add butter and hit it with chopped fresh chives at the end for an accent of color.

My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.

My fried chicken is very simple. I pan-fry it in a skillet.

For me the best food in the world is New British. It's quite classical cooking with really simple but good-quality ingredients. I also like top-end restaurants and pub grub done well.

I think that romance sort of coincides with effort, so you can fall flat on your face, but as long as you're making a great effort, I think it comes off as romantic. So it can be something as simple as, like, if you're someone who doesn't cook, you can make a meal.

For me, it's simple: easy recipes equal more family time.

It's kind of crazy what I can do and what I can't do. It's simple things like rice and quinoa or salads, honestly, that I'm not great at. But I can make an osso buco that takes six hours.