Umberto Eco Quotes

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

I don't know what singers feel like when they make a song and people clap along and love it, but when people walk up to me and say the food was outstanding, that's what it is all about. I cook because I like to make people happy.

I find cooking very sensual. I love getting in there with my hands instead of utensils. With all of the textures and everything, it's very erotic. Also the time it takes to prepare, and the anticipation and the buildup, you know. Then finally, you get to eat.

I hate to sound cliche, but I understand why people love to cook. It's fun!

Eating is one of the great pleasures of life.

The most I like about cooking is eating what someone else has cooked.

When I pick my greens, right, I smile. I smile when I pick the greens, and when I wash the greens, I smile. Then when I cut them up, I smile. And then when I cook them, I smile. They call it joyful greens.

I love everything about food; if you took it away you would be depriving me of one of my greatest pleasures. I love the whole process of it - buying it, cooking it, eating it, talking about it, talking over it.

For me cooking is a pleasure, it's a relaxing thing.

I like food, I like stripping vegetables of their skins, I like to have a slim young parsnip under my knife.

What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick!

I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.

Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.

I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.

What a sweet and succulent morsel: so soft, so salty, so deliciously delectable, it makes me want to wiggle with delight. You should cook for me more often, Roran Stronghammer. Only next time, I think you should prepare several deer at once. Otherwise, I won't get a proper meal.' Roran hesitated, as if unable to decide whether her request was serious and, if so, how he could politely extricate himself froim such an unlooked -for and rather onerous obligation.

But housekeeping is fun. It is one job where you enjoy the results right along as you work. You may work all day washing and ironing, but at night you have the delicious feeling of sunny clean sheets and airy pillows to lie on. If you clean, you sit down at nightfall with the house shining and faintly smelling of wax, all yours to enjoy right then and there. And if you cook—that creation you lift from the oven goes right to the table.

My life is really a history of observing forms and taking in imagery. I don't mean in a photographic way, I mean in a way of feeling them structurally.

Never try to convey your idea to the audience - it is a thankless and senseless task. Show them life, and they'll find within themselves the means to assess and appreciate it.

You humans, always eating. I'll make you soup. You can eat it while you keep working." Myrnin set aside his book and walked into the back of the lab. "Don't use the same beaker you used for poisons!" Claire yelled after him. He waved a pale hand. "I mean it!

I don't work so hard at trying to get every song to be three-dimensional and mean so much. I just want to breathe, right now, with the music.

The normal cut in a theatrical film is anywhere from 3 to 6 seconds. That means thousands of images in a film over a couple of hours. In Visitors the cuts come every 70-plus seconds. The point of view is that the stiller one can be the more open to their senses they become. The whole world is quick right now. If things can be slowed down they stay in memory longer.

When you hear bacon cooking....that sizzling sound isn't the fat cooking....that's applause.

How many thousands ... earnestly seeking what they do not want, while they neglect the real blessings in their possession -- I mean the innocent gratification of their senses, which is all we can properly call our own.

When I'm in a good mood I like to cook. But I don't like saying it in public because I find myself being resentful of the idea; "Now you will make a good wife. You can cook, right?" So when people ask me I go, "No, I don't like cooking!"