Quotes About Cooking

The good news is that even if your early crepes have funny lumps and bulges or aren't paper-thin, they're still gonna be plenty edible and delicious.

The Mojave Desert was plus 50. Now, I've cooked duck eggs at 50 degrees celsius. You can imagine what it's like on a bike.

I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I've worked out why this is - unsociable hours, plus general creativity.

My cooking is simply ingredients plus umami.

I did take some cooking classes in high school. Boys weren't really supposed to take them. I had to risk being made fun of.

I love cooking except for an annoying step - cleaning up.

I love comfort food - it's the basis of everything.

There's something rather comforting about putting on an apron.

It's well worth making your own harissa, but there are some very good commercial varieties.

My family barbecued a lot; good barbecue is more complicated than you think.

I'm all about 'molde de arroz con picadillo'.

I have to confess that I've never seen Australian 'MasterChef.'

I hate to cook, but I love to eat. I would want to be able to conjure yummy and healthy meals by wiggling my nose!

I think perhaps we all cook to feed some kind of hunger in ourselves. I am nourished by being surrounded by family and friends, by creating something delicious for them, by nurturing them.

Holiday eating is a study in paradox. You're surrounded by food, but you're so busy shopping and cooking that you don't have time to eat. Then, when your blood sugar dips to the point of derangement, you make a desperate lunge for the closest foodstuff - and the next thing you know, you've eaten an entire box of regifted peppermint bark.

I am not really a cook as such, but I have lived a bachelor life when I first came to Mumbai, so at times I have had to cook for myself for basic survival.

Believe me, I understand the need for easy and speedy. After a 12-hour day of shooting 'Chopped,' say, I'm talking stir-fry, spaghetti, heck, peanut-butter sandwiches. But that's not about the joy of food. That's survival.

As a child, I'd help my mum cook, and it was ridiculous - she had the correct gadget or utensil for everything. 'Stop! Don't use that, I have exactly the right utensil.' After I left home, I survived on cup-a-meals and never saw myself as being like her. Now I've become her.

Just remember the letter 'S': salads, stir fries, scrambles, soups, smoothies and sushi. You can't go wrong with the letter 'S.'

One of my favorite things to make is homemade sushi. I know how to make the rolls and it's really fun to do.

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.

I don't eat sushi, but I eat cooked meat.

I prize my seamstress, I value my copyist; but my cook, who knows well how to prepare the food to sustain life, and nourish brain, bone, and muscle, fills the most important place among the helpers in my family.

How my parents are in the kitchen is a good indicator of their parenting style. Mum cooks for sustenance, wants to get in and out, the job done quickly. My Dad wants to prance around in the kitchen, create a curry - and a mess - and entertain everyone.