Cooking Quotes - Page 36

I'm quite convinced that cooking is the only alternative to film making. Maybe there's also another alternative, that's walking on foot.

An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating

No matter what kind of diet you are on, you can usually eat as much as you want of anything you don't like.

I eat only vegetables and fruit, and to me it's the most aspirational diet because it's so easy. It's quite simple, the cooking I do.

I always wondered why the makers leave housekeeping and cooking out of their tales. Isn't it what all the great wars and battles are fought for -- so that at day's end a family may eat together in a peaceful house?

It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.

I toured for about 2 1/2 years on twentythree and then I took about a year off. I really just spent some good quality time by myself at my house, cooking, watching movies, hanging with my friends, and family. I just really needed a chance to get away from the music for a minute and decompress.

For me, cooking is very connected to my family and friends.

When people compliment my cooking, it's like somebody telling me that they like my music. And it's great to be known for something else.

I love crafting and cooking, doing all of that.

I write for film or, in this case, television when I haven't got a play cooking.

At Christmas, individuals are apportioned their roles in the family script - you're either the funny one or the sensitive one; or you either do the cooking or the washing up. And those roles aren't easy to change.

The Highlanders regale themselves with whisky. They find it an excellent preservation against the winter cold. It is given with great success to the infants in the confluent smallpox.

I don't watch much TV because I'm a very active person. I get up early. I love cooking, walking around NYC, hanging with friends. I looooove going out to restaurants of all sorts. I just dig exploring.

I am inspired by music, travel, great architecture, and good, healthy food. I look for opportunities to learn about history, art, and cooking. When I learn, I grow.

I watched a lot of cooking shows when I was younger on PBS and TLC and those channels. It's a very cool genre of television.

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.

It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.

The best way to learn is live, in person, cooking, feeling, smelling and tasting, but TV is the second-best thing to that; it's a halfway facsimile.

My sister would say I'm a feeder because I like cooking for people.

I write because I'm a writer. It is rather like cooking: to make something out of the raw material at hand.

Like many others, I sometimes find that cooking can be naturally grounding.

Live fire cooking and barbecue have been so intimately linked with human evolution and history and politics. Everything we do, barbecue informs it in some way.

I love cooking and kitchens.It's just a great world, and I wanted to explore it. You see the façade, the outside, the public part, and then you just walk through one door marked "Staff Only" and you're in a different universe.

The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.