Cooking Quotes

I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.

I never eat sushi. I have trouble eating things that are merely unconscious.

An epicure is one who gets nothing better than the cream of everything but cheerfully makes the best of it.

Each year, food companies use an amount of salt that is every bit as staggering as it sounds: 5 billion pounds.

I believe it's a cook's moral obligation to add more butter given the chance.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

When men reach their sixties and retire, they go to pieces. Women go right on cooking.

I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.

Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out.

Governing a great nation is like cooking a small fish, too much handling will spoil it.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

Then again, they're not scripted and I feel it's virtually impossible to be anything but yourself when you're in front of the cameras and cooking so there is a measure of truth in what you see.

A philosopher is a person who doesn't care which side his bread is buttered on; he knows he eats both sides anyway.

How about slipping out of those wet things and into a dry Martini?

The receipts of cookery are swelled to a volume; but a good stomach excels them all.

If thou rise with an Appetite, thou art sure never to sit down without one.

I'm going to be a happy housewife. I'm going to be washing boxers and cooking and doing all those sorts of housewife duties. I just want to be happy and proud of every single day.

The best poet is the man who delivers our daily bread: the local baker.

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.

A good cook is a certain slow poisoner, if you are not temperate.

I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.

Turkey is undoubtedly one of the best gifts that the New World has made to the Old.

I tried all my life to be a normal person. Stars are in the sky. I like cooking and gardening.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

I look cooking! Particularly pad thai.

If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

Each sort of cheese reveals a pasture of a different green, under a different sky.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

If antiquity be the only test of nobility, then cheese is a very noble thing ... The lineage of cheese is demonstrably beyond all record.

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.

We have garlic days, and onion days. You know what they're cooking.

Eat as much as you like-just don't swallow it.

To me, peanut butter is the breakfast of champions!

It was for bringing the cook tulip-roots instead of onions.

Do not taste food while you're cooking. You may lose your nerve to serve it.

In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.

Pepper is small in quantity and great in virtue.

What you eat and drink is 50 percent of life.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

No matter how thin you slice it it's still baloney.

Being alive is gardening and cooking and birds and green and blue, at the very least.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

My dad loves to cook. I'm half Thai, and growing up that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.

I like neither new clothes nor new kinds of food.

The vulgar boil, the learned roast, an egg.

I've liked lots of people 'til I went on a picnic jaunt with them.

I need to smell its smells, to hear its sounds, to see food in a pot that simmers, bubbles, sizzles. I enjoy the physical involvement of stirring, turning, poking, mashing, scraping.