Cooking Tradition Quotes

I used to watch my mother cooking when I was a child; she influenced me a lot.

Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays.

I've always liked home-cooked meals.

Before I cook, I always have to put on music that parents listened to while cooking. I remember waking up in the morning and seeing my dad making breakfast with music and cutting up the tomato and singing to it and just handling food with such care. So when I cook, I put on salsa, vallenato, cumbia, or anything that reminds me of Colombia.

I started cooking when I was growing up in Hyderabad, and I was already pretty decent when I was around seven years old.

Usually I wear my grandma's old aprons, or others I have collected in my travels. When I was young, I would sit and watch my grandma prepare stuff. She wasn't Italian, but she did really good Italian food.

I learned to cook when I was ten, and I could cook a whole meal for my family by thirteen - and I'm talking the chapatis as well.

Both my parents worked. So it wasn't like the previous generation where we learned how to cook and bake from our mothers and grandmothers.

When I was a child, our whole family cooked. All my cousins cooked. All my aunts and uncles cooked. It was part of our heritage.

I refuse to believe that trading recipes is silly. Tuna Fish casserole is at least as real as corporate stock.

My mom was Sicilian, my dad was Sicilian. Mom was a great cook, but all the women were.

I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.

When we were working on 'Julie & Julia,' I went back to the Julia Child cookbook and made some things I haven't made in a while, one being beef bourguignon, which to me is a hilariously 1960s dish that everyone felt they had to serve at a dinner party or they weren't a grown-up.

My husband, Vivek Deora - he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.

People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding fresh lime juice to scalloped potatoes try to understand that there must be a reason for this.

My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.

When I started on the very first day with just one restaurant, we used to pick oregano off the stems and chop them. We still do that.