Quotes About Cooking

Food is celebratory. People who don't cook don't know how much fun they're missing.

My mom's collard greens. No one else in the world can make them like hers. I'm not just saying that because she's my mom. She's got some Mississippi secret. I could seriously eat them every day.

Mum's home food was comfy, exquisite and she was also capable of the most wonderful gourmet food. She'd mix the rice and dal with stuff and roll these easy-to-pick-up extra-softened little balls of rice.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression.

There's so much that can be learned from French cooking, especially really traditional, more modest meals.

I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.

A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made.

I get a lot of letters that say, 'I'm a normal, down-to-earth girl. I love to cook, and I love sports.' What I also get are letters from a whole bunch of moms saying, 'My daughter is awesome,' and, 'My daughter is a great daughter.'

Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook.

My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

I used to have a monthly cookery column, and am a big cook, so that whole sense of connecting what one does with food to one's cultural identity has always been fascinating to me.

The problem that I find in 'MasterChef India' is that it doesn't look like 'MasterChef Australia.' It doesn't have that kind of mood.

I want to make sure the cooking industry becomes more and more diverse.

I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.

I found great rewards in cooking a dish and feeding it to someone. It was a means of communicating. I was giving part of my talent or my gift and sharing it with somebody, making somebody happy. And it gave a lot back to me, and I wanted to do more and more.

We know more people who have gone to the ER for an immersion-blender injury than just about any other, and we've seen almost every kitchen mishap imaginable.

I love to cook breakfast. I am a morning person.

I love any excuse to work with a mortar and pestle.

I get an especially acute case of agita at the thought of a mortar and pestle.

I love my molcajete, which is a Mexican mortar and pestle. There is no comparison in flavor to when I use a processor.

My favorite meal to make is seared ahi, and my wife does the most amazing pear salad.

The most important thing for me is to really buy the best ingredient.

I think the most important thing we can teach our kids for their long-term health and happiness is how to cook.