Top 100 Cooking Of Food Quotes
#1. You know what I really love the most in life? Food. Yep, just food. I love the cooking of food, the eating of food, the talking about food, the thinking about food, and the dreaming about food. Food, food, food. That's what I love. Can there be anything more Hobbity than that? I reckon not.
Steve Bivans
#2. I thought we were going to take a 20-mule team out to the Grand Canyon and get a Bunsen burner and a bow and arrow, and whatever you can catch you cook. And it's gotta be gourmet and it better look good.
The Creators Of Top Chef
#3. Smiles from reason flow, To brute deny'd, and are of love the food.
John Milton
#4. Cooking is at once child's play and adult joy. And cooking done with care is an act of love.
Craig Claiborne
#5. I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
Aarti Sequeira
#6. Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of creative expression.
Jeff Smith
#7. I understood that if ever one wanted to live with someone you cooked for them and they came running. But then it is my idea of hell these days, living with someone. The idea of sharing your life with someone is just utterly ghastly. I know why people do it, but it's never a good idea.
Nigel Slater
#8. I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.
Andrea Bocelli
#9. Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.
David Liederman
#11. The more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.
Julia Child
#12. 'T is an old maxim in the schools, That flattery 's the food of fools; Yet now and then your men of wit Will condescend to take a bit.
Jonathan Swift
#13. A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.
Masaharu Morimoto
#14. Nourishment is not just "nutrition." Nourishment is the nutrients in the food, the taste, the aroma, the ambiance of the room, the conversation at the table, the love and inspiration in the cooking, and the joy of the entire eating experience.
Marc David
#15. Architecture might be more sportive and varied if every man built his own house, but it would not be the art and science that we have made it; and while every woman prepares food for her own family, cooking can never rise beyond the level of the amateur's work.
Charlotte Perkins Gilman
#16. Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
Steve Albini
#17. But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.
Julia Child
#18. The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.
Mary Antin
#19. My vision is to not only define food and cooking as an art, but to go back to the roots of cooking and showcase the process through a more simplistic, ethereal approach as an expression of life and living.
Lorena Garcia
#20. For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.
Anthony Bourdain
#21. I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.
Zarin Mehta
#22. 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.
Elizabeth Banks
#23. 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.
Graham Elliot
#24. Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.
Steve Albini
#25. HOSPITALITY, n. The virtue which induces us to feed and lodge certain persons who are not in need of food and lodging.
Ambrose Bierce
#26. A complete lack of caution is perhaps one of the true signs of a real gourmet ...
M.F.K. Fisher
#27. I think music, in my opinion, is not about motivation in the way it's - it's not a running base. It's art. And my whole philosophy of music is different. It's almost like cooking and serving to people, seeing them smile and enjoying the food, really.
A.R. Rahman
#28. I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food better.
Michael Ruhlman
#29. Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
Daniel Boulud
#30. If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts.
Martial
#31. The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.
Laurie Colwin
#32. Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
Craig Claiborne
#33. Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman.
[Sherlock Holmes, on Mrs. Hudson's cooking.]
Arthur Conan Doyle
#34. I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.
Grant Achatz
#35. 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.
Lesley Manville
#36. But what I'm very interested in, whether it's writing, whether it's hosting a show, whether it's cooking food, I'm just into the discussions of identity, culture and the politics of culture.
Eddie Huang
#37. I love cooking. People seem to enjoy my food, but I absolutely love it. I'm one of those people who will buy a cookery book and take it to bed and read it.
Polly Walker
#38. Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
April Bloomfield
#39. An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.
Harold McGee
#40. Food-what is chosen from the possibilities available, how it is presented, how it is eaten, with whom and when, and how much time is allotted to cooking and eating it-is one of the means by which a society creates itself and acts out its aims and fantasies.
Margaret Visser
#41. The secret of good cooking is, first, having a love of it ... If you're convinced that cooking is drudgery, you're never going to be good at it, and you might as well warm up something frozen.
James Beard
#42. Rather than being about what foods to avoid and why, The Essential Good Food Guide is an introduction or a reminder of what good food is and what to do with it.
Margaret M. Wittenberg
#43. I stock up on fancy food because I'm also planning on morphing into a master chef and actually cooking instead of just eating nachos for dinner every night.
Allie Brosh
#44. I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
Bobby Flay
#45. Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
Joel Robuchon
#46. I mean really, how could an artistic individual stay grounded in the nitty-gritty of how many minutes per pound meat has to stay in the oven when trying to fathom the creative philosophy behind the greatest artistic minds of the world?
E.A. Bucchianeri
#47. 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.
Marcella Hazan
#48. Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.
Judy Gold
#49. I really do think that cooking is very important. It's really important for the farmers because it means you're going to be buying real food and not processed food, so that means the farmers will capture more of your food dollar.
Michael Pollan
#50. The heart is cooking a pot of food for you. Be patient until it is cooked
Rumi
#51. When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.
Thomas Keller
#52. In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
Ted Allen
#53. I have a lot of time for vegetarians (though apparently not all of them have a lot of time for me), and that's because I respect anyone with principles about food.
Hugh Fearnley-Whittingstall
#54. Alice wondered if her mother was aware that she wasn't the only one in town who'd come down with a bad case of Blueberry Fever.
Sarah Weeks
#55. 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.
Alma Guillermoprieto
#56. Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors, and to guarantee you're eating real food rather than edible foodlike substances, with their unhealthy oils, high-fructose corn syrup, and surfeit of salt.
Michael Pollan
#57. Avoid stress, the doctor had said. Eat lots of good food and enjoy this little mysterious bun cooking in the oven. Ha!
Thea Harrison
#58. I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.
Aarti Sequeira
#59. No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
Laurie Colwin
#60. The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
Julia Child
#61. Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.
Elizabeth David
#62. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
Luciano Pavarotti
#63. I used to sleep in the desert once every week, now it is every two weeks, most of the time alone. It's beautiful. What I enjoy is taking my food and cooking for myself.
Mohammed Bin Rashid Al Maktoum
#64. Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.
William Booth
#65. Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
Marcus Samuelsson
#66. Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.
Ina Garten
#67. I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.
Jacques Pepin
#68. 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.
Rick Bayless
#69. Sometimes it's good just to be seduced by the particular cheeses spread out in front of you on a cheese counter.
Nigella Lawson
#70. Cooking, to me, it's kind of therapeutic. It's completely different from music as well. I'm not amazing at it, but I can cook myself a good meal. And I'm not just saying this, but anytime I'm on the bus or at home, I'm watching Food Network or cooking on TV just 'cause it's interesting to me.
Phillip Phillips
#71. How bad do you want cancer? Bad enough to eat a rainbow of it? Personally, I think the red cancer would be the worst, but anything you swallow with artificial hues in it is going to pop a tumor out of your body the day after you eat it.
Laurie Notaro
#72. This is the body's nurse; but since man's wit
Found the art of cookery, to delight his sense,
More bodies are consumed and kill'd with it
Than with the sword, famine, or pestilence.
John Davies Of Hereford
#73. It happens to be a matter of record that I was first in print with the discovery that the tastelessness of the food offered in American clubs varies in direct proportion to the exclusiveness of the club.
Calvin Trillin
#74. One finds many companions for food and drink, but in a serious business a man's companions are very few.
Theognis Of Megara
#75. I guess cows aren't into the four food groups, especially when they are two of them.
Anthony Ward Clark
#76. In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
Joel Robuchon
#77. Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.
Fernand Point
#78. The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.
Mario Batali
#79. I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.
Alice Dreger
#80. I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
Cat Cora
#81. I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
Jourdan Dunn
#82. A cat cares for you only as a source of food, security and a place in the sun.
Charles Horton Cooley
#83. I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.
Mary Francis Kennedy Fisher
#84. I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
Cat Cora
#85. In its essence, a meal is a creative act that has its genesis in the mind of someone who cares enough to plan it, gather ingredients and labor over its creation.
Andi Ashworth
#86. My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
Pippa Middleton
#87. One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food
Edna Lewis
#88. I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
Will Ferrell
#89. I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.
Sasha Cohen
#90. The French use cooking as a means of self-expression, and this meal perfectly represented the personality of a cook who had spent the morning resting her unwashed chin on the edge of a tureen, pondering whether she should end her life immediately by plunging her head into her abominable soup ...
Rebecca West
#91. Tita knew through her own flesh how fire transforms the elements, how a lump of corn flour is changed into a tortilla, how a soul that hasn't been warmed by the fire of love is lifeless, like a useless ball of corn flour.
Laura Esquivel
#92. In London there was no home cooking worthy of the name. When you were in funds you ate out. But only the people whose faces appeared in such publications as Town and Queen could afford to eat in restaurants serving food which would leave them looking and feeling better instead of worse.
Clive James
#93. I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.
Will Ferrell
#94. In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.
Marcus Samuelsson
#95. Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.
Fergus Henderson
#96. The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.
Nathan Myhrvold
#97. Books on prayer are good, but not good enough. As books on cooking are good but hopeless unless there is food to work on, so with prayer. One can read a library of prayer books and not be one whit more powerful in prayer. We must learn to pray, and we must pray to learn to pray.
Leonard Ravenhill
#98. Every living thing deserves to be respected, taken care of and loved. Religious differences are but a mere way of one's own choices. We breathe the same air, share the some food; cooking, it can be different. But fish is fish whether grilled, fried, or dropped in curry.
Sulaiman Dawood
#99. What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light, cooking or enjoying food, when we usually don't see them in that setting. So it's a lot of fun for their fans to see them be normal people and having that commonality of food.
Carla Hall
#100. TV cookery is very like internet porn - the overwhelming majority of its audience will never ever get to act out what's happening on screen.
Skint Foodie
