Quotes About Cooking

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.

Het dooreen mengen van een zorgvuldig toebereide maaltijd geldt als een belediging van degene, die hem heeft gekookt [...]

Onkel meg her og onkel meg der,» freste Skarphedin. «Stapp buken full av kjørvel og finraspet einer sammen med en god klatt Dijon-sennep, pakk den i folie og legg den i glørne. Trenger jeg fortelle deg dette, gutt! Jeg er sulten som en ulv!»

My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.

My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.

I think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I'd bring things to class that I'd cooked at home.

If people are made to feel uncomfortable in the kitchen, they won't go in there. That's why I think children learning to cook can be such a wonderful thing.

I will end up with someone in the arts. I am positive. I eat, breathe and sleep acting. And I'll end up with someone who is happy staying at home and having me cook supper. But I also really need to be intellectually challenged and stimulated. I want someone bookish, and someone who is passionate.

The ability to read is a prerequisite of baking.

Mi piace l'arrosto e del fumo non so che farne

Tangy Barbecued Meatballs 2 lbs. ground beef 1 c. corn flake cereal, crushed 1/3 c. fresh parsley, chopped 2 eggs 2 T. soy sauce 1/4 t. pepper 1/2 t. garlic powder 1/3 c. catsup 2 T. dried, minced onion Combine all ingredients, mixing well. Form mixture into one-inch meatballs; place in an ungreased 13"x9" baking pan. Pour sauce over meatballs; bake at 350 degrees for 45 minutes. Makes 15 servings. Sauce:

Don't work too hard cleaning up after breakfast! To remove egg from bowls and pans, soak them in cold water, not hot. Hot water actually cooks the egg, making it more difficult to scrub off.

Sauerkraut & Pork Makes 4 to 6 servings 20-oz. can sauerkraut 1/3 c. brown sugar, packed 1-1/2 lbs. pork sausage links, sliced 1 onion, sliced Combine sauerkraut and brown sugar in a slow cooker; mix well. Arrange sausage and onion on top. Cover and cook on high setting for 2 hours, adding water if necessary. Reduce heat to low setting; cover and cook for an additional 2 hours.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Where's the lamb sauce?!

A recipe is a guideline. Adding, subtracting, evolving it - that is part of the pleasure.

Adapting a recipe's ingredients is completely in your hands. But the method is what really matters. The techniques in cooking are rigorous and imperative: They are your passport to a successful dish. Cooks must practice, practice, practice. Anyone can learn, but you need focus, proper understanding, and to go at the right pace, not running before you can walk.

Personally, I never cut corners when it comes to flavor, but there are many tricks that I've learned over the years for saving time while cooking

Baking with chocolate is similar to cooking with wine. You get out what you put in.

Those who forget the pasta are condemned to reheat it.

Don't ever let a recipe tell you how many chocolate chips to use. You measure that [$#*t] with your heart.

When baking, follow directions. When cooking, go by your own taste.

Cooking... It's something you do every day. You might as well have a good time.

Make lunch, not war.