Ree Drummond Quotes

I prefer eating to cooking.

You don't come into cooking to get rich.

I cook what I like.

As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.

I love to cook so much. I like to cook everything. I really like to eat my food.

Recipes are overrated.

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.

At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of that matters. It's a magical art form.

I'm a normal guy. I'm not a chef.

As a child, I first wanted to be a cook because my mother was such a good cook.

Cooking is the showy side of domesticity.

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.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.

I think people know that I love food, but maybe people don't know that I cook a lot.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.

I have no formal culinary training, right.

I don't cook, but I would love to learn.

I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.

As a girl, I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I love to cook. It is a simple pastime.

There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.

I'm a mum. Cooking is something I have to do. It's something I like to do.