548 Cooking Quotes for You to Enjoy

Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody. Jean-Georges Vongerichten

Home You Cooking Try Everybody Please Easier Restaurant Menu Write Because Than

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself. Jean-Georges Vongerichten

Myself You Cooking Yourself People Sometimes Impress Think Would Superfluous More Only Take Mature Get Essential Dish Flavor Younger Cook Plate Now Away Things

I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months. Jean-Georges Vongerichten

Love Business Cooking Important Down Too Side Months Because Chefs Lot Forget Six After Business Side Shut

The process was remarkably cathartic. I'd sit and listen to my father's voice - having not heard some of these tapes for 30 years and hearing his voice laying me down for a nap, our giggles and cooking dinner - and I remembered all those wonderful days. Normal days. Jennifer Grant

Me Cooking Wonderful Father Dinner Sit Down Our Those Giggles Some Having Voice Laying Remarkably Remembered Days Cathartic Nap His Years Heard Hearing Normal Tapes Listen Process

The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London. Jeremy Northam

Funny Myself Gardening Cooking Light Space Funny Things Find London Rarely Like Doing Norfolk Up Wonderfully Which Peaceful Things

I think of real estate as a little bit like cooking or like art. Jerry Speyer

Art Cooking Real Estate Think Bit Like Real Estate Little Little Bit

It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver. Joe Bastianich

Time Family You Business Cooking Competition Better Own Every Other High One Thing City Restaurant Stay High-Profile Deliver Perform Execute Judged Another Up Friends Family And Friends Quite Want Dishes Against Your Profile Thing

Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together. Joe Bastianich

Day Family Together Cooking Whatever Pleasure Kids Favorite Favorite Thing Able About Something Given More Make Always Doing Any Being Them Ask Really Thing

When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation. What I always say to them is: 'If you were cooking this for your mother or your girlfriend, would you make those mistakes?' Joel Robuchon

When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way. Joel Robuchon

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

Today Food Cooking People Become Beginning Our France Bit Eat Through Lighter Longer Days French Cuisine Discover Years Years Ago Did Influence Heavy Flavors Produce Much Original Fat

I'm obsessed with cooking shows, even though they make everything look so easy when it isn't. Joely Fisher

Cooking Everything Though Easy Obsessed Look Make Even Shows

I think for me, as far as cooking, some of it came naturally just from watching my dad. My dad was more of the cook than my mom was, so it's just handing it down from generation to generation. I just love to cook and have fun. And as performers, we love to cook, and we love to entertain people. Joey Fatone

Love Mom Me Generation Cooking People Have Fun Down Think Entertain Entertain People Some More Performers Came Handing Than Just As Far As Far Cook Naturally Fun Dad Watching

I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them. Johnny Iuzzini

Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world? Jonathan Safran Foer

Relationship Animal Cooking Book World Hero Animals Few Illustration Every Recipes Local Our Bookstore Section Paradoxical About More Only Feet Just Children Then Cookbook Illuminating Away

The history of cooking is my passion, and cooking is my passion. Jose Andres

History Cooking Passion The History Of

Gelatins are one of most unbelievable areas in cooking today. Jose Andres

Today Cooking Unbelievable Area Most

Women's cooking has always had a big influence on me personally. Jose Andres

Me Women Cooking Big Had Always Big Influence Influence Personally

I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did. Jose Andres

Home Cooking Money Remember Parents Young Restaurants Because Boy Always Go Lot Did Just Being Spain Cook Watching

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist. Jose Andres

Today Cooking First Own Our Way Solid Bacon Something Potatoes Take New New England Makes First-Person Traditional Mix His Years Years Ago Lot Very Person American Decided Modernist Cream Roots England Who Foundation

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