Quotes About Cooking

I eat well. I don't really, I guess, like, steam my own food and cook my own food in advance. I enjoy food, but I just don't make bad decisions.

Most sailing ships take what they call trainees, who pay to be part of the crew. The Picton Castle takes people who are absolutely raw recruits. But you can't just ride along. You're learning to steer the ship, navigation; you're pulling lines, keeping a lookout; in the galley you're cooking.

Steer clear of anything fried.

My boyfriend's a real chef, so I steer clear of him when I'm in the kitchen - I wouldn't like him to catch me chopping an onion.

Ripe avocados should be soft, not squishy, and you should be able to flick the little stem off easily.

When I started on the very first day with just one restaurant, we used to pick oregano off the stems and chop them. We still do that.

A good cook changes his knife once a year because he cuts, while a mediocre cook has to change his every month because he hacks. I've had this knife of mine for nineteen years and have cut up thousands of oxen with it, and yet the edge is as if it were fresh from the grindstone. There are spaces between the joints. The blade of the knife has no thickness. That which has no thickness has plenty of room to pass through these spaces. Therefore, after nineteen years, my blade is as sharp as ever.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.

I like brisket way too well, and I never seem to get it quite like I want it, though this time I'm close. I try to smoke it long enough to start the neighbors complaining. Then I know I'm on the right track.

She took a mixing bowl from the cupboard, and a cloth bag from a shelf, measured out a handful

Make hunger thy sauce, as a medicine for health.

There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.

There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.

After my pregnancy, I discovered I have an allergy to yeast. Problem is, all the food I love has yeast in it. So I have to relearn how to cook.

Oh, I'm not worried," said Serge. "I'm cookin'! I love hurricane season!

I love HGTV. I love the Food Network.

When I cook, it's something nobody else would enjoy.

I have been invited to do something called 'Celebrity MasterChef' in England, which, of course, I can't do. It's complete nonsense. You have to be a decent cook to begin with. I'd be the joke one.

I'm a really good cook. I left home to start my career at 15 - so my choices were to either learn to cook or eat Ramen noodles for the rest of my life.

I make poha, upma, sometimes noodles and bread pizzas.

What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light, cooking or enjoying food, when we usually don't see them in that setting. So it's a lot of fun for their fans to see them be normal people and having that commonality of food.