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The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.
It's about getting the kids up and fed, getting one to school, getting the other down for a nap, going to the grocery store, picking one up from school, getting the other one down for another nap, cooking dinner... I live my life at these two extremes. I'm either a full-time stay-at-home mom or a full-time actress.
Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.
People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That's only 30 days out of 365. And it's for entertainment.
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.
Could I use some butter and cheese and eggs in my cooking without going down some kind of hippie shame spiral? Yes. Of course I could.
I have a great time cooking and eating Thai green chicken curry.
I don't believe in low-fat cooking.
I love cooking for myself and cooking for my family.
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.
And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.
I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.
I like the creativity of planning a party, or cooking and taking care of people, creating a memorable meal or event.
Do whatever rejuvenates you. It might be a cooking class, cocktails with the girls, or just private time with the hubby. We all have our moments where we run out of steam because we've given everything we've got to everyone else. Whoever decided that was a good thing? It's not. Everyone needs to refuel.
Jada Pinkett Smith
When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.
I would love to go on 'MasterChef'. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.
Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
I can cook because my life depended on it when I lived in Thailand. Either I learnt cooking, or I learnt how it felt to starve. I chose cooking.
I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.
Jose Andres Puerta
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food.
With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, 'Cooking is my job, and studying is your job.' I think, in retrospect, she didn't like the chaos. She was very orderly. It had to be her way.
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
Martin Luther King, Jr.
John F. Kennedy
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