Quotes About Cooking

People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.

I've got a bread maker, so sometimes I make my own. That's what's lovely about not working full-time: I can bake bread.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

POMMAROLA Tomato Sauce ½ cup extra-virgin olive oil 1 small onion, minced 1 28-ounce can of whole tomatoes, or 6–8 firm fresh tomatoes, peeled ½ cup basil leaves, chopped Salt and pepper Heat oil and add onion. After 5 minutes over medium heat, add tomatoes and break them up with a spoon. Add basil and salt and pepper to taste. Cook for 10 minutes on high heat, uncovered, to reduce it. Makes 3 cups.

Daddy Jack and Fanny don't care what I do as long as I stay out of the kitchen. She looms over the stove, madly coating everything she cooks with cayenne pepper and several shakes of Tabasco.

Dried pasta from a box didn't advertise how long and hard you had labored.

Aunt Gertrude paused in the midst of trimming a pie crust as they rushed out through the kitchen door. "Land sakes! Where are you boys off to now?" she scolded. "Don't you realize you'll ruin your digestions?" "On your cooking? Why, Aunty!" Joe grinned and ducked out before she could retort.

After a long nap, the Americans spent the rest of the afternoon watching preparations for the fiesta. They helped set up large wooden tables on the patio. Bananas, oranges, limes, and avocados were heaped on some of the tables. Food that was cooking gave off tantalizing odors. "This will be a gastronomic adventure!" Chet exclaimed as he viewed the preparations hungrily.

As parents are usually working, they haven't time to teach children about cooking, and it's a wilderness. They should be given healthy recipes - some standbys so that when they leave home, they don't live on junk.

My mother was an enthusiastic chef but wildly disorganized, and often preferred purchasing yet another jar of mace or chili powder rather than having to hunt down its last incarnation.

I like to cook for myself or others, so I cook. I always read at night. Sometimes I go to the movies. I don't go out wildly during the week.

I think baking is very rewarding, and if you follow a good recipe, you will get success.

If you made all the French fries you ate, you would eat them much less often, if only because they're so much work. The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you're willing to prepare them - chances are good it won't be every day.

Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy.

Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

My dinner options are kept simple during Wimbledon. I have either salmon with rice, roast chicken with vegetables and potatoes, or steak with salad. My girlfriend Kim will cook, and I know each night that it will be one of those three.

My favorite room in the house is my kitchen. It's definitely the heart and soul of our home. It's where we gather in the morning as a family to start the day, and it's where we wind down at night over supper.

Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.

I take my daughter to the San Mateo farmers market every Saturday morning, and despite repeated advice to the contrary, I usually do it on an empty stomach. Bad mistake. I wind up buying far more produce than our small family can eat within a week, which means I'm constantly trying to figure out ways to pack more vegetables into a single meal.

I love my kitchen. For Manhattan, I have a rather decent-size kitchen, and it has an opening that gives out to the dining room, which has a window with a view of the city and in the distance the Statue of Liberty.

In those rare cases in which you have a dull knife and cooking to do, but no ceramic in sight, the top edge of a rolled-down car window will work just as well. Even a smooth stone or slab of concrete outside can work in a pinch.

My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.