Quotes About Cooking

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

I use the kitchen as a pathway to achieve this happiness.

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

In an avant-garde cooking restaurant, it's the experience that's the difference.

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?

Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation you're pulling lines, keeping a lookout in the galley you're cooking.

Tongue - a variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of a dead cow.

a pot a cook but the food na kno

I don't have a long family history of good cooks in my family.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.

The Challenge of Whole Birds

Grandma says all men should learn to cook, that men oughta be careful with their wives and wait on 'em when they don't feel good.' said my cousin.

the cook's art is wasted if it is not consumed. Eating is not destruction; it is culmination.

Thinking about spaghetti that boils eternally but is never done is a sad, sad thing.

When the phone rang I was in the kitchen, boiling a potful of spaghetti and whistling along with an FM broadcast of the overture to Rossini's 'The Thieving Magpie,' which has to be the perfect music for cooking pasta.

1971 was the year of spaghetti. In 1971 I cooked spaghetti to live, and lived to cook spaghetti. Steam rising from the pot was my pride and joy, tomato sauce bubbling up in the saucepan my one great hope in life... This is the story from the Year of Spaghetti, AD 1971.

Those who advocate for a raw diet suggest that it is the healthiest, most natural way to eat. Cooking, they say, is a modern bastardization of the human diet. This is simply wrong.

Bet I will become known as brilliant cook and hostess

Am going to cook shepherd's pie for them all - British home cooking.

Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.