Quotes About Cooking

I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.

I take a cooking class everywhere I travel. I find it's the best way to get to know a culture.

I would like to host a show, something like travel or cooking or something like that, something I'm really interested in, and so I'm pitching a couple television shows.

My parents traveled a lot, so my grandparents practically raised me. My grandmother and I really bonded in the kitchen. She's this amazing southern cook, and I would always help her - whether it was cracking eggs or stirring the green beans. It takes me back there.

Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

When I'm on the road traveling, the things I miss most are my two children and barbecuing with friends. Rack of ribs, lamb and veal are my specialties.

My dad was traveling a lot, but when he would come home and cook, he'd cook pizza.

My love of entertaining and cooking truly came from traveling.

I've always loved to cook, and then my love of it just grew as I got older and started traveling and started entertaining.

After spending so much time in America, I started travelling with 'In Defence of English Cooking' by George Orwell. It's archaic and old-fashioned in its Englishness and reminds me of home.

The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.

Usually I wear my grandma's old aprons, or others I have collected in my travels. When I was young, I would sit and watch my grandma prepare stuff. She wasn't Italian, but she did really good Italian food.

A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.

Cooking with my daughter is a treasured part of my life, as I don't get to spend as much time with her as I would like to.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

A homemade hamburger can be a real treat.

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

I use coconut oil in my cooking and as a beauty product. It's great for sauteing and baking and makes the best moisturizer and hair treatment. I'm coconut-oil obsessed!

My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends.

My grandmother had mango trees in her backyard when I was a child. So it's always been an ingredient that I'm familiar with. It can be used in so many ways. My kids absolutely love it for a snack or in a savory dish.

Get people back into the kitchen and combat the trend toward processed food and fast food.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

My kids won't eat all whole-wheat pasta, so my trick is to mix some in with white pasta. Cook the whole-wheat for about a minute and a half before you add the white pasta.