Quotes About Cooking

It is in an old kitchen that the best food is made.

Homemade meals — especially mommy meals — are life's most pleasant fuel.

A chef's two best friends are salt and praise.

It is not worth the while to live by rich cookery.

My definition of man is a cooking animal. The beasts have memory, judgement, and the faculties and passions of our minds in a certain degree; but no beast is a cook.

My grandfather, father, and uncle were chefs, and my other uncle was a butcher.

A normal conversation between my uncles about whether or not the lamb is done will come across as a shouting match between four guys all doing their best to impersonate Tony Soprano.

Like many men, I am not ashamed to admit that my principal joys are domestic. I love cooking, and I love looking after my children. Indeed, the times that I have with them are the only ones when I feel unconditionally happy.

Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace - and they almost never do - set up a table right next to your grill.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof.

Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.

I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.

My mom wasn't a good cook. No, that was an understatement. She was really horrible. And in a Chinese family, that's a disaster.

Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.

I do not like people touching my underwear. That's just weird! I travel with a washer and dryer, and I like cooking on the bus, too.

I don't cook around heat in my underwear.

When I was unemployed, I hosted lots of dinner parties. Now I have time to make a pot of soup for the week - if I'm lucky!

Typically, the thinner the gauge of a pan, the more intense the hot and cool spots that form on its interior, which can lead to uneven cooking.

Submerging food in a bath of heated water - instead of subjecting it to the uneven heat of flames - means your food will never be overcooked.

Crispy-skinned fish is an elusive thing. As soon as your filet makes contact with a hot pan, it wants to curl up, which leads to uneven cooking and floppy skin.

Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies.