Quotes About Cooking

I've never really been a barbecue guy.

I definitely enjoy my barbecue.

I hate barbecues in the U.K., they're always put together by people who don't cook.

I think I'll be around as long as there is a market for simple, basic, non-intimidating food.

I like beans. Lentils are beans, right? I love beans and rice.

From my estate, where my mum still lives now, from my bedroom you could see Wembley. I go back a lot, my brothers are still there and she does a lot of cooking for me. To try to get a coach doesn't make sense, Willesden to Wembley. You can't do that really.

You thought you knew what food was, you thought it was elemental. You forgot how much restaurant there was in restaurant food and how much home was in homemade.

Cooks were the mitochondria of humanity; they had their own separate DNA, they floated in a cell and powered it but were not really of it.

We believed in our grandmother's cooking more fervently than we believed in God.

We believed in our grandmother's cooking more fervently than we believed in God. Her culinary prowess was one of our family's primal stories, like the cunning of the grandfather I never met, or the single fight of my parents' marriage. We clung to those stories and depended on them to define us. We were the family that chose its battles wisely, and used wit to get out of binds, and loved the food of our matriarch.

A child will make two dishes at an entertainment for friends; and when the family dines alone, the fore or hind quarter will make a reasonable dish, and seasoned with a little pepper or salt will be very good boiled on the fourth day, especially in winter.

There's something sexy in cooking for a man who likes my food. Am I growing up?

I've never seen one cook before," he admitted. "It's not very interesting to look at," Janine said, stooping to peer through the glass-fronted door with him. "But it's fun to use." (Talking about a microwave oven)

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

Hanna coarsely grated a chunk of Parmigiano Reggiano as Ray put the finishing touches on a pasta dish, a combination of oven-roasted parsnips, bacon, and heavy cream mixed with al dente farfalle.

I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

When baking, follow the directions. When cooking, go by your own taste.

I cook a little bit. I make a Hungarian dish called chicken paprikash that's out of this world. I'll give a heads-up to all of your readers that it doesn't have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food.

We are the only animal that cooks.

But they also confuse two distinct occupations: cooks and chefs. Cooks do it at home for love. Chefs do it in public for money. Dinner parties are karaoke cheffery. There

He puts a pot, big enough to boil a small missionary, onto the wide burner and chucks in skeleton segments two-handed.

The steam-borne smells of root and muscle, allium and brassica, saffron, thyme, turmeric, allspice, nutmeg and cinnamon, caramelised sugar, brandy and sour vinegar, duck thighs and salmon scales curl and emulsify into gobbets that dribble into nubbed stalactites on its galvanised yawn.

With gas cookers and chip pans in every kitchen, the chip-pan fire was by far the most popular method these Proddies had for burning their houses down. The second technique was the ever popular chimney fire and number three had to be the drunken cigarette drop on the carpet. Mind you, why they'd be cooking chips at this hour was anyone's guess.

Any woman who thinks the way to a man's heart is through his stomach is aiming about 10 inches too high.