Who bothers to cook TV dinners? I suck them frozen.

Microsoft Research has a thing called the Sense Cam that, as you walk around, it’s taking photos all the time. And the software will filter and find the ones that are interesting without having to think, ‚Let’s get out the camera and get that shot.‘ You just have that, and software helps you pick what you want.

I have been known to buy e-versions of my books because I was in a hotel room and I needed one right away to look up something in it; very handy for that – you can have it just the next minute; you can press the button and just have it.

I’m a big fan of all-you-can-eat plans, because they’re simpler for customers.

If you could take a subway from the suburbs in Boston, where I live, to downtown in 10 minutes, that improves your life over sitting in a traffic jam. People should see that.

Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.

The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It’s completely pointless.

Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.

In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.

Oh yes, there’s lots of great food in America. But the fast food is about as destructive and evil as it gets. It celebrates a mentality of sloth, convenience, and a cheerful embrace of food we know is hurting us.

I love Velveeta cheese.

I think every chef, not just in America, but across the world, has a double-edged sword – two jackets, one that’s driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

I’m just wanting to make the proper breakfast and keep the house. That’s my passion. At the request of my kids, I’m taking cooking classes. As I go to sleep at night, I think, ‚Did I do a great job as a mom, or was that an average day?‘

I bought some instant water one time but I didn’t know what to add to it.

You don’t come into cooking to get rich.

I’m a decent cook; I’m a decent chef. None of my friends would ever have hired me at any point in my career. Period.

Back in Oakland, we have a lot of food in the locker room, but on the road, it’s mostly just fruit. So we have to prepare differently. But really, once you get to the gym, everything on the road is pretty much the same.

I have loved to cook since I was a child in my mother’s kitchen. If I don’t have time to cook, I’ll just read a cookbook.

It is not, of course, complete yet – but some sentences were understood this afternoon… I feel that I have at last struck the solution of a great problem – and the day is coming when telegraph wires will be laid onto houses just like water or gas – and friends converse with each other without leaving home.

I am the most unselfish chef in Britain today.

I’m just someone who likes cooking and for whom sharing food is a form of expression.

My wife dresses to kill. She cooks the same way.

I think I should learn French and be a better cook – basic, really good life stuff.

Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill.

I wasn’t that great a chef, and I don’t think I’m that great a writer.

Kitchens are hard environments and they form incredibly strong characters.

My dinners at home are startlingly simple. Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots.

I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That’s God talking.

One of the things it was obvious you could do with an online store is have a much more complete selection.

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.

People seldom do what they believe in. They do what is convenient, then repent.

Only the pure in heart can make a good soup.

If you wish to make an apple pie from scratch, you must first invent the universe.

Governing a great nation is like cooking a small fish – too much handling will spoil it.

Every three months, I’ll say, ‚Honey, I think I should learn how to cook‘.

I’ve been my mom’s kitchen helper since I was a little kid.

I got this powdered water – now I don’t know what to add.

Today, we’re very dependent on cheap energy. We just take it for granted – all the things you have in the house, the way industry works.

If you like good ol‘ fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.

So convenient a thing it is to be a reasonable creature, since it enables one to find or make a reason for every thing one has a mind to do.

Cooking certain dishes, like roast pork, reminds me of my mother.

The bourgeois prefers comfort to pleasure, convenience to liberty, and a pleasant temperature to the deathly inner consuming fire.

I do everything on my phone as a lot of people do.

There is a saying in Baltimore that crabs may be prepared in fifty ways and that all of them are good.

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

Govern a great nation as you would cook a small fish. Do not overdo it.

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

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

Barbecue may not be the road to world peace, but it’s a start.

The vulgar boil, the learned roast, an egg.

I want my food dead. Not sick, not dying, dead.

Every chef I know, their cholesterol is through the roof. And mine’s not so great.

Nobody is forgotten when it is convenient to remember him.

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.

Young people are just as attracted to the truth as they are convenience and expediency.

When you cook under pressure you trade perfection.

When I was younger we had a grape arbor, and my mom would go out and pick grapes and make grape jam in the sink – boil it, put it in jars, and give it away as gifts.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

When I’m home, I spend Sunday with my husband. If we’re not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry.