Quotes About Cooking

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

I love to watch 'Chopped,' 'Jeopardy,' and 'Breaking Bad.' You can't pass up that one. Oh! One other show I love to watch is 'Suburgatory.'

If it is true, as used to be said, that oversalting means the cook is in love, at least one cook at Le Cirque must be head over heels.

Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.

I think I'm pretty laid back. I like cooking, being at home, and going to concerts. And I love to shop!

I love to clean. I love to cook.

As a rule, you knew it was time to eat when you could hear potatoes exploding in the oven. Happily, all this suited my father. His palate only responded to two tastes - burned and ice cream - so everything suited him so long as it was sufficiently dark and not startlingly flavorful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my Dad.

1845, she produced Modern Cookery for Private Families. It was the first book to give exact measurements and cooking times, and it became the work on which all cookbooks since have been, almost always unwittingly, modeled.

It was made completely of cast iron except for doors and floorboards—a design that would have given it all the charm and comfort of a cooking pot.

Happiness is a good bank account, a good cook and a good digestion. —jean-jacques rousseau

plan ahead. '[The] keys to success are to plan ahead, to choose manageable recipes and to cook in batches' (The New York Times). Always tautological. Would you plan behind?

Dorothy Hamilton's Techniques of Classic Cuisine.

The most important lesson: that each ingredient should be cooked separately.

the ingredients together—in a pot, with shots of red-wine vinegar (an unusual addition, a bright, slightly racy acidity to balance the dish's summer sweetness)—and heats them gently for a short time. The practice—each vegetable cooked separately—is said to produce a more animated jumble of flavors than if everything had been plopped in at the same time.

Calvin: Why are you crying mom? Mom: I'm cutting up an onion. Calvin: It must be hard to cook if you anthrpomorphisize your vegetables.

All right, I'll take a chance. I will fall in love with you. If i'm a fool you can have the night, you can have the morning too. Can you cook and sew. make flowers grow. Do you understand my pain? Are you willing to risk it all or is your love in vain?

The only real nourishment you boys ever get comes from my cooking. - Florence Zimmermann

I am afraid of getting older. I am afraid of getting married. Spare me from cooking three meals a day, spare me from the relentless cage of routine and rote. I want to be free. I want, I think, to be omniscient.

The sight of all the food stacked in those kitchens made me dizzy. It's not that we hadn't enough to eat at home, it's just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, I hope you enjoy that, it cost forty-one cents a pound, which always made me feel I was somehow eating pennies instead of Sunday roast.

I am afraid of getting older...I am afraid of getting married. Spare me from cooking three meals a day — spare me from the relentless cage of routine and rote.

He taught me how to eat avocados by melting grape jelly and french dressing together in a saucepan and filling the cup of the pear with the garnet sauce.

The sight of all the food stacked in those kitchens made me dizzy. It's not that we hadn't enough to eat at home, it's just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, "I hope you enjoy that, it cost forty-one cents a pound," which always made me feel I was somehow eating pennies instead of Sunday roast.

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.

I know how to boil water, that doesn't make me a gourmet chef.