Quotes About Cooking

People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.

Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.

Never be tempted by water. The water tap should be sealed at lunchtime. If, for example, a sauce goes wrong, adding water doesn't help at all; one only achieves a taste of dishwater.

Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.

It's not color, it's like pouring 40 tablespoons of sugar water over a roast.

Orange blossom water would make a magical addition to your store cupboard.

Take to every Gallon of Honey, three Gallons of water, and put them both together, and set them over so soft a fire, that you may endure to melt and break the honey with your hands.

The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.

One Christmas, when Freddie and I were flatmates in Kensington, we were trying to cook Christmas dinner, but all we had was a packet of bread sauce that you make with water. We used to dream of a can of beans.

Honestly, I'd love to say I live this amazing Hollywood lifestyle, but actually, I'm at home with my same friends and cooking. I crochet, I do watercolor. I think what surprised me the most is that that isn't the lifestyle everyone necessarily lives.

The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

Short waves will be generally used in the kitchen for roasting and baking, almost instantaneously.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

If you're not the one cooking, stay out of the way and compliment the chef.

The best way to celebrate the holidays is with some delicious food.

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.

It is a religious duty for those who cook to learn how to prepare food in different ways, hygienically, for the table, so that it may be eaten with enjoyment.

There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.

I'm all about creating fun, new ways to enjoy the delicious dishes left in my refrigerator.

We've got a wood-burning pizza oven in the garden - a luxury, I know, but it's one of the best investments I've ever made.

And I don't cook, either. Not as long as they still deliver pizza.

I make myself pizza if it comes down to that drastic measurement.

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.