Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.
The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.
It's no accident that Julia Child appeared on public television - or educational television, as it used to be called. On a commercial network, a program that actually inspired viewers to get off the couch and spend an hour cooking a meal would be a commercial disaster, for it would mean they were turning off the television to do something else.
I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.
I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.
We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.
I love a nice cooking show. It's as aesthetically pleasing as any other thing that tempts the senses, I suppose.
I love the food in Thailand because of the exotic spices they use. Their style of cooking is unique to their culture and always amazing.
American cooking is one of the unknown cuisines in America.
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.
I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.
It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.
I remember the excitement of finding a great pancake recipe in 'Gourmet.' It felt as if it were mine. And it was Berkeley, of course - everybody cooked together. Cooking is what one did.
I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.
My parents pushed us very hard to work, both in the home, doing chores and cooking, and at school.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
I remember the Food Network when it was first starting out: Emeril Lagasse and all those people who helped make it when it was on a shoestring budget. It actually encouraged me to start cooking.
Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.
I do all the cooking in the family. I cook Italian, mostly, pastas and roasts, and bit by bit, I'm learning how to bake. I think cooking is a gift to other people.
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.
I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.
To me, cooking is man's natural activity. But I think writing is really hard. Certainly writing fiction is the hardest thing I've ever done.
I picked up yoga. I tried to do cooking a little bit. I almost burned my house down, but it's all good. So I just stuck to yoga.
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.
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.
My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
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.
You have to be very careful how you insert new stuff, 'cause people want to hear the old stuff. It's like cooking, you know? You can't put too many peppers into the eggs... otherwise it's going to be distasteful.
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
I like eggs. My favorite way of cooking eggs is old school French.
I'm taking care of the children, doing a bit of cooking and trying to do a bit of DIY around the house. But that's not going too well.
I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
I'm not always optimistic. You wouldn't have all cylinders cooking if you were always like Mary Poppins.
I love cooking. I love having friends around.
