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Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne
I don't like gourmet cooking or this cooking or that cooking. I like good cooking.
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.
I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
I just get all jacked up when we start cooking.
I was 32 when I started cooking; up until then, I just ate.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
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