Quotes About Cooking

I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.

I have a weird thing with knives. I don't like knives very much. Like when my parents are cooking in the kitchen and using knives to chop vegetables, I can't be in the same room. For whatever reason, knives just terrify me.

Cooking is a weird thing. In homes, I'd wager it's still women who do more of the cooking.

I get very upset when people start adding weird things to romesco.

Cooking well, with love, is an art.

Even if you don't think you can cook well, you can cook better than the food industry.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

I'd say, for me, it's cooking that gives me a space beyond music. I love food. And somehow, music and food go together so well. Cooking is very therapeutic. That preparation, the fragrance of spices, the wafting aromas - it just sweeps aside my depression, tiredness and name what you may.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley.

Cooking at home is a great wellness trend simply because you know exactly what goes into your meal and you can tweak it to your tastes.

The only thing I can cook is Welsh rarebit.

I cook croquetas, and I eat jamon. I keep my diet 100% Mediterranean and drink my Rioja. In that sense, I have a piece of Spain in West Hollywood.

My flat in Ladbroke Grove, west London, is in the best building in the world. It's like a commune - everyone gets on - and on Friday evenings I often cook us all dinner.

My grandmother Dora taught me how to cook. She's from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.

Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.

I think that people want to know how to do practical and everyday things like how to get the pomegranate seeds out of a pomegranate.

Whole eggs are practically a perfect food.

Cooking is like anything else: some people have an inborn talent for it. Some become expert by practicing, and some learn from books.

I can't sing the praises of the crock pot enough.

I prefer cooking to baking. Baking, to me, is very precise, and it's about perfection.

Baking is too precise for me. I cook with a pinch of this or that.

My daughter loves to cook. At first, I found myself making her be really neat and precise. Then I realized it's OK if things get all over the floor and counters and ceiling. We're making memories.