Quotes About Cooking

I love cooking for myself and cooking for my family.

Seth removed the skillet from the heat and then added a prohibitively expensive cup of chicken meal and brown rice dry dog food. The kibble Seth buys is so expensive I am surprised it doesn't come with gold leaf.

Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food TV personalities. If you take out the details what's left?

I've propelled myself into the media world and I've been able to get my style of cooking across with my personality.

I personally love grilling, but it's a 15- to 20-minute commitment in entertaining.

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.

I watched the first week of 'Hell's Kitchen'. It was fascinating to see Marco Pierre White because I've only ever seen him in moody photographs.

When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the seafood restaurant open I went to France, and particularly Brittany, to pick up ideas.

I cook stuff that I picked up from my husband's mother. I thought that would be a good way to his heart, you know. I love to cook Italian and French, also.

I do a devilish borscht, and I'm very good at pickles. I used to make jars and jars of sweet-and-sour pickled cucumbers.

If you're picky, you have to learn about cooking.

I am very picky about my food, and I'm very healthy-oriented, so I always try to cook.

If you look at tailgating, everyone does it. It's for everyone who likes to cook outdoors. It could be a 4th of July picnic.

I do the odd pie, or quiche or sausage roll.

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.

I like to make bombueti, which is basically the South African national dish. It's basically a South African curry shepherd's pie kind of thing.

I tried the Crisco, and I hated it. Hated it! I couldn't roll it out. I'm a butter girl for my pie crusts.

I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.

The most used piece of kit in my kitchen is my saucepan. I use it every morning to cook my porridge in. The least used piece of equipment? I'd say a food mixer. I've never used it, I don't really know what they're for.

When people pile seven things onto one burger, it drives me nuts!

When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.

I always knew how to cook and at one point in my career where I had done nine television pilots before Three's Company and they all failed, I just got discouraged.

We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit.