Cooking Quotations | Page 4

The grotesque prudishness and archness with which garlic is treated in [England] has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor. It rather depends whether you are going to eat the bowl or the salad.

I have never cared very deeply about the actual taste of my work. Let its essential odor satisfy my mind and senses, and I am content. I rarely judge by the grosser test of actual gustation ... in cooking, to create a masterpiece for the nose alone - that is exquisite, that is Art!

There are people who love beef but they're concerned about it (fitting into a healthy diet). We're not out to convert the world but to learn more from a cooking perspective.

Make changes in cooking your food - baking, grilling and broiling. Add more spices. There are seasonings other than fat back and salt pork.

She is able to infuse classic American cooking with a taste of international flavor.

Most people, I think, associate slow cooking with rocket science. They get nervous when they see these things. But I think they are some of the best tools to have around the house.

Much cooking is based on the season. We serve spring foods during that time of year, all served together.

Nelson brought us to Texas. And now we're going to use cotton seed oil or used cooking oil to produce two million gallons of fuel for this community. Every community will experiment with what works best in their community. Cotton can't be grown in all areas, but the local farmers know what grows best and they can rotate their crops to reduce the need for pesticides.

One flush of today's Western toilet would provide enough water for washing, cooking and eating for one person in a developing country.

Of course, the key to all good cooking is to start with good ingredients. And I think that it is a big part of our job - to provide people with the knowledge to make good choices when they buy ingredients.

No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook.

No one believes me when I say I'm really cooking for an hour.

No other animal relies on cooked food. Perhaps something in the cooking process altered the biochemical requirements for maximal access to nutrients as well as the need to process the natural toxins found in plant and animal foods.

Nobody cooks at home like they cook in restaurants; they'd all be dead, ... Home cooking is not trendy at all. French cooking really consists of some few hundred recipes handed down. Everyone has a little twist on what is a classic recipe.

I work out with our trainer, Jocelynne Boschen of Alpha Sport L.A., hike a lot, and eat healthy. I love cooking so prepare a lot of my own food and avoid processed foods. No fast food. No soda.

I created this unique line of flavor sprays so people can enjoy the tastes of all of their favorite foods without experiencing the guilt. In all of my years of cooking and experimenting with spices, condiments, and flavors, I have never come across anything that can enhance the flavor of food this easily. We are living in a health-conscious society where people are constantly searching for a way to a healthier lifestyle -- Flavor Spray is the solution.

I am delighted that Cris Comerford has accepted the position of White House Executive Chef, ... Her passion for cooking can be tasted in every bite of her delicious creations.

I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.

I love cooking and I have really enjoyed my job.

I have always been interested in food preparation. When I was a child, I would watch my mother cooking and learned to cook myself.

I have always loved food. I began cooking for my family as a young girl, and to this day, it's one of my greatest pleasures in life.

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 have lots of images of my father. One of them is cooking a tin of ravioli in the boat hut when we'd been fishing. I don't know why. And also, he did a fantastic soft shoe shuffle, which he would do in front of the fridge when the day's work was finished. He was very dapper, very smart, always very well turned out. And seriously funny.

If I'm honest, until I got married, I was always at me mum's, even when I had my own flat, and she carried on cooking and washing and ironing for me.

I find cooking very sensual. I love getting in there with my hands instead of utensils. With all of the textures and everything, it's very erotic. Also the time it takes to prepare, and the anticipation and the buildup, you know. Then finally, you get to eat.

I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.

I can't do all that cooking myself, ... At least I'm sure to get one meal a day this way.

I found that I always loved cooking, and that's an important part of nutrition ? being able to cook and prepare your foods at home. I had seen the cooking school done, and I thought it would be a very interesting and fun career to move into.

French and Italian cooking have been elevated to a really high art form.

For schools like this, cooking fresh food every day would be impossible because the facilities we have got are set up to reheat food. It would be great if the government were to give us the money for a new kitchen, to make fresh food for 380 children each day, but I'm not so sure that is going to happen.

I enjoy domestic life. Cooking gives me great pleasure, especially if I can chop vegetables slowly and think about what I'm doing and dream a little about this and that.

If you are cooking at home, you are not processing your foods like the snack food companies are.

Going on a diet doesn't mean limiting your foods. So many food shows and books are geared toward healthier, lighter cooking. Your choices are endless. People have to realize that cooking at home takes extra time and work, but there's a big long-term pay off.

Hmmm... cooking with wine? I usually drink wine while cooking... I do a good braised short ribs with cabernet, though. We're big red wine drinkers here. All that research showing that it's good for you takes the guilt away.

I was just being obedient to what my parents saw in me. I was more interested in the things the women in my family, my mom, grandmother and aunt were all about: homemaking and cooking and housekeeping. I wanted to be a housewife and mom.

Kids see cooking as a creative outlet now, like soccer and ballet. It gives me hope that things like fast food, childhood obesity and the horrible state of school lunches can be addressed by kids and their parents.

I would very much like to go on her talk show. Maybe not a cooking show. She's got all the hot grease and stuff.

I was cooking breakfast this morning for my kids, and I thought, "He's (Ronald Reagan) just like a Teflon frying pan: Nothing sticks to him

I was cooking breakfast this morning for my kids, and I thought, "He's just like a Teflon frying pan: Nothing sticks to him.

I think when someone runs a $10 billion company into the ground, the last thing you do is give him a bonus. Pay is based on performance. When somebody is cooking the books and running a company into the ground, you don't give them big bonuses. That's not rocket science.

I think that cooking meals at home is on the decline. Cooks who also plan their meals ahead are probably even a smaller subset.

It is a nice buttery, flaky fish that is so pleasant to eat. It requires a delicate cooking method. It can hold up with a lot of flavors and combinations with ingredients. My favorite is with citrus and this will be great when we introduce it this spring at DC Coast for the first time.

I seem to be doing all my own cooking and shopping and washing.

I run into quite a few chefs at the restaurant suppliers that are from New Orleans. But they're working behind the scenes. They don't have their own places. They're cooking for somebody else.

passion for cooking can be tasted in every bite of her delicious creations.

Part of (the demand for higher-cost products) has been fueled by the Food Network and cooking shows that use more exotic ingredients. A lot of items that were once considered specialty are now considered mainstream. Many are now staples in our produce section.

People often think that light cooking is bland and boring, causing them to only stick with healthier eating for the short term. But if you use lots of flavorful ingredients such as fresh herbs, fruit juices, garlic and other strong seasonings, low-fat/low-calorie cooking can be very delicious and satisfying, helping people to stick to a healthy eating pattern for a lifetime.

My mother was born in Burma, but my grandfather on her side was Indian-Spanish. So I have this quite exotic mix, which is reflected in my earliest memories, in our Wiltshire country kitchen, of gran, and aunts, cooking spicy stewy, casseroley curries, a version of Indian food with a Burmese twist.

My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating.

My mom was cooking all the time. I was always around great food, and so was Sandy. Our mothers could cook better than some of the finest chefs around.

Marge, it's 3 AM. Shouldn't you be cooking or something?

Julia's sister is cooking for her in the RV. We'll run over there and steal snacks sometimes.

It is completely up to parents what they are bringing into the house, what they are cooking for dinner or picking up for dinner.

That's very rewarding because it something less they have to think about and who they are cooking for.

I was a whiz kid at music, and cooking was more of a challenge. I eventually went to culinary school, Johnson & Wales.

I wasn't really looking at it solely to save fuel costs, but the renderer who was picking up our dirty vegetable oil at the store told us he was going to start charging, so I decided to look into the car as a way to use our used cooking oil,

I wasn't there. The children were with their aunt. My daughter had been cooking something on the stove and they left the house with the food still cooking.

I was not such a great student, ... So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn't really a profession that you aspired to, unless your family was in the business. I looked at it as a job. My first job was at Joe Allen's, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.

I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.

We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.

We put on our jeans the Saturday before Christmas and cook smoked barbecue ribs and chicken for the employees. My grandfather did all the cooking and my cousin and I do it the same way.

While countless Americans see their real wages falling, and are struggling to maintain a foothold in the middle class, Sen. Specter and President Bush are cooking up a plan that will lead to their marginalization. What they are trying foist upon the American public as 'immigration reform' will be a fraud-ridden amnesty and unlimited numbers of new guest workers to compete for the jobs American workers still hold. If this bill should ever be enacted, the America that most people know will become unrecognizable as a result of the most massive wave of immigration in history.

We received such an overwhelming response with requests from people asking for that recipe, we decided to distribute it as a free recipe card at the restaurants. And from that, we started to get people mailing us their own favorite recipes using White Castles. That's when we decided to do a cooking contest.

We enjoy cooking and share cooking responsibilities. We cook as much for recreation as to eat.

We've got relatives from the South here who have been trekking in since last week. It's going to be kind of fun if they bring some of that New Orleans cooking with them.

We know the chief sources of the warming fossil fuels and, in the tropics, the burning of trees for cooking but we haven't moved to stop it, ... It really isn't that difficult to begin reducing carbon emissions, as Europe and Japan are doing already. We could certainly put a cap on the quantity of greenhouse gases industry can emit.

We know the chief sources of the warming -- fossil fuels and, in the tropics, the burning of trees for cooking -- but we haven't moved to stop it, ... It really isn't that difficult to begin reducing carbon emissions, as Europe and Japan are doing already. We could certainly put a cap on the quantity of greenhouse gases industry can emit.

When I first saw the idea of a cooking school for kids, I thought it was a pretty neat idea. I like the fact that it teaches something and is not just about making cookies.

We get a whole range of people. It is fun and crazy. If you enjoy cooking and the camaraderie and the hustle and the bustle of the kitchen... you should come." ()

Those are people who are cooking in the backs of vans, SUVs and vehicles,

We probably had 30 or 40 campers here for the weekend. They brought their grills and were cooking out and it was good to see all the families having fun.

We're a tough team to match up against when we're all cooking on gas.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

Cooking is the showy side of domesticity.

The man you love cooking for you is good for you too.

We'll start cooking at 5 a.m. daily, ... We'll probably end up serving continuously throughout the day, but the bulk of the meals will be served at the designated times.

I've always been one of those people who romanticized cooking, but the few attempts I'd made in my life resulted in friends' contorted faces as they desperately tried to say something nice about the "dish" they were eating.

Everything I touched in the kitchen turned out crappy, no matter how closely I followed the recipe or copied the cooking show.

My hobbies are mountain biking, horseback riding and packing, canoeing and kayaking, hiking, camping, cooking, and skiing.

Cooking? Oh we were great, you'd take anything and melt cheese on it, and the one who could guess what it was didn't have to wash up!

I live alone so I always just eat out. When I'm in another relationship, then maybe we'll start cooking together.

Hell, when I was growing up, I could make a meal out of a package of Top Ramen and a bottle of Windex.

Seriously, if someone don't like this appetizer, you gotta grab they scruffy ass by the back of their neck and throw them out on the lawn. I can't help people like that.

This dish ain't just called Karate Meat because it's got an Asian kick to it. It's called Karate Meat because it will beat you up like a pigeon in prison.

Western European societies are unprepared for the massive immigration of brown-skinned peoples cooking strange foods and maintaining different standards of hygiene. All immigrants bring exotic customs and attitudes, but Muslim customs are more troublesome than most.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.

Noel [Charles, husband] and I love cooking. He does his cooking and I do mine. I'm the traditional English cook, with a twist now and then. Because I was married to an Italian, I'm also pretty good at Italian food. Noel, he can cook anything, so can Julian.

The vision of milk and honey, it comes and goes. But the odor of cooking goes on forever.

Gore is nature's way of saying, "There are too many human beings on the planet, and I'm trying to rectify this any way I can. SARS didn't work, but trust me, I'm cooking up something better. In the interim, please kill lots of yourselves.

If people are going to be cooking the books, you're in trouble.

Writing's just as natural to me as getting up and cooking breakfast.

Hopefully people will be inspired to cook. It's my mission to persuade people not to be afraid of cooking.

I can still enjoy the foods I like I just eat much smaller portions now. And of course Ive had to give up that southern style way of cooking.

A woman who spends all day washing and cooking and ironing doesn't want to go to the movies to watch a film about a woman who spends all day washing and cooking and ironing.

Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

The way you make an omelet reveals your character.

Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.

For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.