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

Writing’s just as natural to me as getting up and cooking breakfast.

Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‚Is it good? Does it give pleasure?‘

Those places I don’t understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.

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 go to Wal-Mart all the time. The one in my hometown of Hendersonville, Tenn., is open 24 hours, so I go there a lot to buy DVDs and stuff like that.

Kitchens are hard environments and they form incredibly strong characters.

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.

When you’re a chef, you graze. You never get a chance to sit down and eat. They don’t actually sit down and eat before you cook. So when I finish work, the first thing I’ll do, and especially when I’m in New York, I’ll go for a run. And I’ll run 10 or 15k on my – and I run to gain my appetite.

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

I don’t think people are going to switch over to bikes because it’s good for them or because it’s politically correct. They’re going to do it because it gets them from A to B faster.

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.

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

If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.

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

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

You don’t come into cooking to get rich.

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

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

People don’t want lots and lots of single purpose devices. They do not want to have to learn how to set up something for photos, another thing for music, another thing for video.

I still love football, though, and I think cooking is like football. It’s not a job, it’s a passion. When you become good at it, it’s a dream job and financially you need never to worry. Ever.

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

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

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?‘

The radiation left over from the Big Bang is the same as that in your microwave oven but very much less powerful. It would heat your pizza only to minus 271.3*C – not much good for defrosting the pizza, let alone cooking it.

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.

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

The wealth of information now available at the click of a finger amazes me.

When you cook under pressure you trade perfection.

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.

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

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

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.

I’m not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

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

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

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.

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.

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.

I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.

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

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

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

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 love Velveeta cheese.

Nobody is forgotten when it is convenient to remember him.

Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.

Only the pure in heart can make a good soup.

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.

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

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

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.

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

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

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

‚Kitchen Confidential‘ wasn’t a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.

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

It’s easier to add things on to a PC than it’s ever been before. It’s one click, and boom, it comes down.

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.

The vulgar boil, the learned roast, an egg.

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