Alain de Botton Quotes

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

I think baking is an incredible thing; cooking in general is an incredible thing.

Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.

I guess I fell into cooking.

I am a noncook, although I'm very interested and have a large collection of cookbooks.

My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.

I don't know how to cook, but I do know how to bake.

I've never gone to culinary school, but I do love cooking.

If you look at the literature of the 19th century, you get things like Kafka and Dostoevsky, who basically write about feeling bored and alienated. That's because we lost contact with the important things in life like work that you enjoy, or the garden, nature, your family and friends.

Many of my friends are chefs, and I learnt to cook watching them.

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.

Cooking and eating are among the most important ways we weave days into lives.

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

I love cooking and baking.

A cookbook is a moment in time because, otherwise, you look back at the end of the day, and all the meals have been eaten, and the experience is gone.

Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.

I do all the cooking in the family. I cook Italian, mostly, pastas and roasts, and bit by bit, I'm learning how to bake. I think cooking is a gift to other people.

I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!

I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

I love to cook; I love to bake. It's, like, my favorite thing besides acting.

In baking, cooks need to understand ingredient ratios.

I'm a good cook, but I can't bake.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

I think baking is very rewarding, and if you follow a good recipe, you will get success.