Quotes About Cooking

Everybody's eating all my - brownies, granola, anything you eat cooked, I can find you raw.

There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.

To eat well, you either have to invest money or time. If you can put in some time, the raw ingredients are not that expensive. You can eat extremely well on a budget.

I don't consider myself a food person. I'm no Bobby Flay. I'm no Emeril or Paula Deen, and I'm certainly not Rachael Ray.

Instead of cartoons, I was the kid who was watching Food Network, falling asleep to Emeril and Rachael Ray.

We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.

I miss my mother very much, and I feel closest to her when I have dinner in the oven and the children are nearby playing and I'm reading a book or doing some little project.

I learned how to cook, began reading books on food. I began to understand about nutrition. It never had occurred to me that what you ate could affect how you felt. It could affect your health. It seems obvious now, but at age 23 or 22 or whatever I was, it wasn't obvious at all.

Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.

MasterChef's' about real people and for real people. It's aspirational and inspirational. There's nothing snobbish about it.

If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.

My mother was a woman of the '50s who had a family in the '70s while finding her political and feminist voice. She could make marvellous three-course meals after teaching all day but hated it. Because of that legacy, it took me a long time to realise the delights of the family table.

I doubt I'd ever do television to the extent that, say, Gordon Ramsay has.

I'm never going to be a gourmet cook.

Television is on a small screen, inside someone's living room, so you have to grab their attention while they are having dinner or cooking or doing something else.

Frying is essentially a drying process. Batters and breadings are formulated to dry out in a particularly graceful way.

When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that's where I really learned to cook and to taste food in a discerning way.

My grandchildren love cooking, and it doesn't have to be sweet things.

In my free time, I read a lot, watch shows, listen to music, cook, write short stories and spend time with my grandchildren.

My grandfather was a great chef.

So if you serve a whole chicken to your family like grandma did, you may be serving them 10 times as much fat than the days of yesteryear. That's a whole lotta fat, and big trouble for the waistline.

My biggest cooking influence, my No. 1, is my grandma. Then it's the farmers. When I go to the farm stand and see what's available, that's where I get most of my inspiration.

I grew up cooking. I was always in my grandma's cooking, and I never thought of it as a career.