Cooking Up Something New Quotes & Sayings

When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new. — Teri Hatcher

He had the intellectual capacity of a louse, but shone in cooking up new ways to be cruel. — Isabel Allende

Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store. — Blake Lively

Not even a cat was out. The rain surged down with a steady drone. It meant to harm New York and everyone there. The gutters could not contain it. Long ago they had despaired of the job and surrendered. But the rain paid no attention to them ... New York people never lived in houses or even in burrows. They inhabited cells in stone cliffs. They timed the cooking of their eggs by the nearest traffic light. If the light went wrong, so did the eggs ... — Barbara Newhall Follett

In case the term is unfamiliar, the best description ever for 'cozies' is 'murder mysteries where no one cares who got killed because they're all distracted by cooking new recipes or following intricate handicraft instructions.'"--The Little Bookstore of Big Stone Gap — Wendy Welch

I could smell the food fill up my hunger before the order was even
placed. — Phindiwe Nkosi

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. — Eric Burdon

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. — Guy Fieri

missions. A moment later she heard the sound of the television start up. The clever little thing had worked out how to use the remote control. 'Not till August,' said Lauren. 'We've got lots to sort out. Visas and so on. We'll have to find an apartment, a nanny for Jacob.' A nanny for Jacob. 'Job for me.' Rob sounded a little nervous. 'Oh, yes, darling,' said Rachel. She did try to take her son seriously. She really did. 'A job for you. In real estate, do you think?' 'Not sure yet,' said Rob. 'We'll have to see. I might end up being a house husband.' 'So sorry I never taught him how to cook,' said Rachel to Lauren, not especially sorry. Rachel had never been much interested in cooking or that good at it; it was just another chore that had to be done, like the laundry. The way people went on these days about cooking. 'That's okay,' beamed Lauren. 'We'll probably eat out a lot in New York. The city that never sleeps, — Liane Moriarty

Be sure to do burning pots at least once a month to clean the physical atmosphere of your home. This is done by getting a small cooking pot and placing it on the floor with a plate under it. Place a half an inch of Epsom salt in the pot covered by an inch of rubbing alcohol. Then light a match to it. I call this the New Age campfire. This will clean whatever room you put it in 100% of all etheric, astral and mental negative energies. — Joshua Stone

Many Detroiters, for example, are beginning to see urban agriculture as a real part of the solution; to grow things right where people live, where they work, and definitely need healthier food on the table. Green city gardens are scattered throughout Detroit now, from the schoolyard at Catherine Ferguson Academy for pregnant teens and teen moms, to reclaimed land owned by a local order of Catholic friars (Earthworks), to a seven-acre organic farm in Rouge Park. Together, city gardeners, nonprofit organizations, and the Greening of Detroit resource agency are writing a new local-food story of urban Michigan. — Jaye Beeler

My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating. — Lesley Manville

May your rice never burn,' is the New Year's greeting of the Chinese. 'May it never be gummy,' is ours. — Irma S. Rombauer

I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world. — Ted Allen

My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people. — David Dinkins

Musical harmony is based on physical principles, while in cooking, ingredients must be weighed out with precision. At the same time, you have to be able to invent because if one follows the same recipe all the time, you never create anything new. — Fabiola Gianotti

I'm a new mum who spends her days making baby food and cooking for her man. And I couldn't be happier. — Rebecca Loos

Cooking professionally is a dominant act, at all times about control. Eating well, on the other hand, is about submission. It's about giving up all vestiges of control, about entrusting
your fate entirely to someone else. It's about turning off the mean, manipulative, calculating, and shrewd person inside you, and slipping heedlessly into a new experience as if it were a
warm bath. It's about shutting down the radar and letting good things happen. Let it happen to you. — Anthony Bourdain

The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before. — Nathan Myhrvold

I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food better. — Michael Ruhlman

... food is capable of feeding far more than a rumbling stomach. Food is life; our well-being demands it. Food is art and magic; it evokes emotion and colors memory, and in skilled hands, meals become greater than the sum of their ingredients. Food is self-evident; plucked right from the ground or vine or sea, its power to delight is immediate. Food is discovery; finding an untried spice or cuisine is for me like uncovering a new element. Food is evolution; how we interpret it remains ever fluid. Food is humanitarian: sharing it bridges cultures, making friends of strangers pleasantly surprised to learn how much common ground they ultimately share. — Anthony Beal

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

It may be that a taste for Bittor's cooking, for his obsessive, slightly mad investigation into the nature of wood and fire and food, has been prepared by our culture's ongoing attempt to transcend all those things, not just with molecular gastronomy, but with artificial flavors and colors, synthetic food experiences of every kind, even the microwave oven. High and low, this is an age of the jaded palate, ever hungry for the next new taste, the next new sensation, for mediated experiences of every kind. — Michael Pollan

There is no tomorrow. Time cannot be saved and spent. There is only today and how we choose to live it. The future is unknowable and unpredictable; it offers no clear path to happiness. Science will not save us. Each of us, then, needs to cobble together a daily routine filled with basic human pleasures, wedded, to be sure, to the best that modernity has to offer. It is a life of compromise rather than extremes. It is a touch of the old and a taste of the new. And cooking, it seems to me, offers the most direct way back into the very heart of the good life. It is useful, it is necessary, it is social, and it offers immediate pleasure and satisfaction. It connects with the past and ensures the future. Standing in front of a hot oven, we remind ourselves of who we are, of what we are capable of and how we might stumble back to the center of happiness. Effort and pleasure go hand in hand. — Christopher Kimball

Every time we open one door, we close another. It's lovely to spend Sunday morning with our new love, cooking breakfast and taking a walk together. But in the midst of our happiness, we may feel nostalgia for our former Sunday morning ritual of uninterrupted time alone at a favorite restaurant reading the newspaper. We need to acknowledge the presence of both excitement and loss, to feel their rhythm as they ebb and flow through a new relationship. If we try to deny our losses, they lead to resentments, a gnawing discomfort, and a desire to withdraw.

Yet we also need to remind our ego that love means letting go of our entrenched rituals, of comparing, of wanting life to stay the same...Entering a relationship and living in the heart of the Beloved means our life will change, our shells will crack open and we will never be the same again. — Charlotte Kasl

Hey. So. You're the new cook?" Oof, yes, ask the guy cooking if he's the new cook.
"Yeah! Isn't this place amazing?"
"There ... was no sarcasm in that statement. I'm confused. — Kiersten White

The ordinary man's experience is chaotic, irregular, fragmentary. [He] falls in love or reads Spinoza, and these two experiences have nothing to do with each other, or with the noise of the typewriter, or the smell of cooking; in the mind of the poet these experiences are always forming new wholes — T. S. Eliot

Writer's Resolution
Enough's Enough! No more shall I
Pursue the Muse and scorch the pie
Or dream of Authoring a book
When I (unhappy soul) must cook;
Or burn the steak while I wool-gather,
And stir my spouse into a lather
Invoking words like "Darn!" and such
And others that are worse (Oh, much!)
Concerning culinary knack
Which I (HE says) completely lack.
I'll keep my mind upon my work;
I'll learn each boresome cooking quirk;
This day shall mark a new leaf's turning...
That smell! Oh Hell! The beans are burning! — Terry Ryan

I love to mix things up and create new dishes in the kitchen. I love cooking shrimp scampi and having a glass of Pinot Grigio while listening to music. — Zulay Henao

Life in New Orleans is all about making the present--this moment, right now--as pleasant as possible. So New Orleanians, by and large, aren't tortured by the frenzy to achieve, acquire, and manage the unmanageable future. Their days are built around the things that other Americans have pushed out of their lives by incessant work: art, music, elaborate cooking, and--most of all--plenty of relaxed time with family and friends. Their jobs are really just the things they do to earn a little money; they're not the organiing principle of life. While this isn't a worldview particularly conducive to getting things done, getting things done isn't the most important thing in New Orleans. Living life is. Once you've tasted that, and especially if it's how you grew up, life everywhere else feels thin indeed. — Dan Baum

I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck. — Grant Achatz

Give two cooks the same ingredients and the same recipe; it is fascinating to observe how, like handwriting, their results differ. After you cook a dish repeatedly, you begin to understand it. Then you can reinvent it a bit and make it yours. A written recipe can be useful, but sometimes the notes scribbled in the margin are the key to a superlative rendition. Each new version may inspire improvisation based on fresh understanding. It doesn't have to be as dramatic as all that, but such exciting minor epiphanies keep cooking lively. — David Tanis