Quotes About Cooking

I break out in hives whenever I hear the word disrupt applied to cooking.

If I'm writing a book or doing something where I've got a lot of time at home, then cooking is always a really good distraction for me from what I've got to do.

Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.

I have found ways to kill this ever-present feeling of loneliness. I try a new dish and experiment with food, I'll clean my cupboard, do the little things in the house, and I keep myself busy. I find things to do.

My husband is experimental, loves to cook, and is really good at it. If I do the cooking, I lose my appetite. Why is that?

You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to me that I was just a guy that likes to eat.

I abstain from trying Punjabi cuisine because it is extra oily.

If I watch 'The X Factor,' I know I'm never going to aspire to sing, so I don't mind if they're good or bad, but when I watch 'Bake Off,' because I aspire to be good at it, I find it easy to try and put myself in their position.

I love shows about creating and cooking. Sometimes they're so extraordinary, you end up setting yourself to fail.

I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.

You can't fake being able to cook well.

For me, cooking is very connected to my family and friends.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

If we have friends over for dinner, I do the cooking. I like the pressure of a big meal and the technical challenges of a roast.

We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

I like food to be really simple but have a lot of technique all the same.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook.

Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.

Many call for cooking pasta directly in milk, a technique that works okay, but it can lead to scorching if you're not super careful with stirring. I prefer the evaporated-milk route because it ensures a clean pan with no burnt bits on the bottom.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.