Quotes About Cooking

I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it's like spices or herbs. The main part of the song is the stock.

I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.

I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.

You know that old saying, 'A way to a man's heart is through his stomach' - that's me.

Learn to cook. The way to someone's heart is through their stomach, whether for a friend or a significant other.

A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone.

I pretty much grew up with my grandma. She would pull a stool over to the kitchen, and I would climb up at the kitchen counter, and I'd help her make biscuits.

I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.

My mother was an awful cook, an exceptionally awful kosher cook, but I stayed kosher until I got to college, even though I'd long stopped believing in God.

I stopped using plastic cooking spoons years ago and love my bamboo spoons and spatulas by Bambuhome.

When I cook, my brain stops completely.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

One day I was in the grocery store, and I saw raspberries, and I was like, 'Oh, I can make a lip stain out of that.'

Sometimes I'll go to the grocery store and buy a bunch of groceries as though I knew how to cook, which I don't, and as though I was going to be home for the next six days, which I won't.

Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.

I'll come in from a long flight and go straight to the grocery store. I love cooking for my man.

A recipe is a story that ends with a good meal.

Hell's Kitchen is open 24/7, and I'm cooking on the stove all day.

Death smells like homemade apple sauce as it cooks on the stove. It is not the strangling sense of illness. It is not fear. It is freedom.

I'm the type of guy to put the water on the stove and then walk away and 10 seconds later be like, 'Come on, boil'!

The filming happens in my home, and I cook like I do at home, on my home stove with my house pots and so on. That's who I am. I am very true to my real profile.

Food brings back memories. I had a mom that wasn't a good cook, so I would eat my grandma's food. It was amazing because it brings back a time almost in Technicolor. I see her house, I see her stove; I think about what it felt like when I was sick, and it felt like love.

I bent my head over a stove in my early 20s and picked it up in my 30s.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.