Quotes About Cooking

Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and get people to pay for it.

Yes, I love to cook. I'm what you'd call an old-fashioned cook.

I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it's the healthiest oil that you can consume to stay fit.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

Jamie Oliver's books are the best. I love Jamie. Bless him!

People say I'm like a cross between Jamie Oliver, Russell Brand and Mr Motivator.

I think that Jamie Oliver did more good for the nation's cooking when he was just cooking than by telling us what chickens we should eat.

There's way more pressure cooking for cooks than rowing at the Olympics.

Once in a while I'll order an omelet, 'cause I'm not very good at making omelets.

There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.

My favourite thing is cooking for my friends. There are 13 of us who all met at university. They come round once a week, and I make a huge lasagne.

Get your friends together, even if it's just once a week or twice a month, and make dinner together.

One day I look forward to making dinner for my husband and children. I don't want to be a career feminist.

I love onions. I cook with them all the time.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

When we blanch some ingredients in ash water it removes all their bitterness and astringency, which has opened up a new list of ingredients that we had never considered as edible.

My mom is an OK cook. She'll skewer me for saying that openly, because she claims to be a very good cook. She can make about, I don't know, 10 dishes, I think, which is four dishes more than I can make.

To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar.

Between an egg that is fried and an egg that is cremated there is a wide and substantial difference.

When I was in a kitchen I could no longer feel the pressure of the world on my shoulders; for me cooking has always been a high form of play, and teaching someone how to make a meal memorable was a combination of thrill and gift that I never tired of giving.

I learned that if I could read, I could cook. I surprised myself I like it.

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

The only bad parts of it were cooking for one and eating alone.

I'm hungry, Raul," she said from the head of the stairs. "Want to go down and see what this old ship's galley can whomp up for lunch?