Quotes About Cooking

It is hard because I have played since I was three years old, and everything is tennis, tennis. I am super-passionate about it. And I love it. But I always like to cook, I listen to music. I just try to be like a regular girl.

Know you food, know your farmers, and know your kitchen. Start building up your larder! We don't even use that term any more.

In terms of pots and pans, I just use the basics - I'm not a snob like that.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

There's some terrible food on 'Come Dine With Me' and that creates some great moments.

I'm not a big eater. I'm a terrible cook, and so I don't cook for myself.

I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.

Are you kidding? I'm a terrible cook, but John is a really great one. Literally, I never cook. The whole time we were dating, I prepared two officially romantic meals. Both of them were such disasters that he begs me never to go into the kitchen again.

People are in a hurry. They don't want to look at a long list of ingredients. Cooking is terribly hard work.

Cooking steak is a joy because it is a terrific piece of meat that has great flavour whether it is grilled or pan-fried.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.

The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

I tested a lot of old cornbread recipes and most of them were bland or tough.

Everything is tested in my little kitchen. The recipes are mine and that's really important to me. When I do a cookery show I know these recipes really well, because every recipe I've ever published has been tested by my kids.

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.

For lunch, I tend to eat leftovers. I'm always recipe testing, so I tend to enjoy whatever is left in the fridge. I'm a big snacker, too.

Almost everyone who loves to cook has at least one recipe handed down to them from a member of their family or community, and those kinds of recipes represent generations of cooking, testing, adjusting and evolving, so you know they're killer.

I always knew that food and wine were vital, with my mother being Italian and a good cook.

You can't make an omelette without cracking eggs

In my South, the most treasured things passed down from generation to generation are the family recipes.

I don't trust people who cook from recipes," said the stranger, as if he hadn't heard him. "So whom do you trust?" asked Morini. "People who eat when they're hungry, I guess," said the stranger.

I don't trust people who cook from recipes," said the stranger, as if he hadn't heard him. "So whom do you trust?" asked Morini. "People who eat when they're hungry, I guess," said the stranger. Then