Quotes About Cook

People who like to cook like to talk about food....without one cook giving another cook a tip or two, human life might have died out a long time ago.

I don't cook 'concepts.' I use my head, but I cook from the heart, I cook for flavor.

Every so often I would look at my women friends who were happily married and didn't cook, and I would always find myself wondering how they did it. Would anyone love me if I couldn't cook? I always thought cooking was part of the package: Step right up, it's Rachel Samstat, she's bright, she's funny and she can cook!

It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.

I don't know how to cook and there's so much work involved you have to buy the groceries and prepare them. I like it when people cook for me, or I'll just order some take-out.

I was a short order cook in a pool hall in college. So I am the fastest cook in the world.

Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.

It wasnt until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something. Well, I wasnt in there five minutes before she said, OK, honey, you have to go now. I made her so nervous she was about ready to throw up. So I really didnt have an interest in being in the kitchen until after I was married, when I was 18. It didnt take me long to realize that Mama was not going to show up at my house every day and cook.

I seriously love to cook ... My grandmother was an amazing cook. As a kid, I used to help her make handmade pasta, cavatelli and ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.

I am very moody when I cook. I cook according to the way I feel at the moment. A little of this, a little of that, and almost always a coupcon of garlic. I never proceed by the rules.

The thing about being at home versus being out in the world working is, it's a whole different vibe. When I'm home with my kids and partner, I will cook - even though she's a very good cook. She's learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms.

I have this extraordinary life during the day, and then I get to come home to my sweet husband who loves to cook with me. I have a nice glass of wine, he has some scotch, we chat, we cook, and we hang out with the dog. I have an absolute dream life.

I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.

I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.

I'm pore, I'm black, I may be ugly and can't cook, a voice say to everything listening. But I'm here.

I believe that the creative impulse is natural in all human beings, and that it is particularly powerful in children unless it is suppressed. Consequently, one is behaving normally and instinctively and healthily when one is creating - literature, art, music, or whatever. An excellent cook is also creative! I am disturbed that a natural human inclination [creative work] should, by some Freudian turn of phrase, be considered compulsive - perhaps even pathological. To me this is a complete misreading of the human enterprise. One should also enjoy one's work, and look forward to it daily.

I married an awesome cook, thats cool!

I love spaghetti. And I like to cook spaghetti. And I used to eat it every day. I weighed thirty pounds more than I do now. You can't - you can't do that.

I'm a really good dinner party guest. I am always so appreciative, impressed that anyone has even managed to turn on the oven and cook for me.

Smoke says the beef is much better than the squawky white birds. Her expression changed from annoyed to dismayed. Squawky white birds? Chickens? You ate Mrs. Beale's chickens?Smoke whined apologetically.Saetan leaned back in his chair. Oh, it was so satisfying to see her thrown off stride. I'm sure Mrs. Beale was delighted to feed a guest - even if she wasn't aware of it, he added dryly, remembering too well his cook's reaction when she learned about the missing hens.

That's what happens with writing. Ingredients bubble and cook. Material becomes substance.

Growing up, I had a very busy social life. It wasn't until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something.

Margarita was never short of money. She could buy whatever she liked. Her husband had plenty of interesting friends. Margarita never had to cook. Margarita knew nothing of the horrors of living in a shared flat. In short... was she happy? Not for a moment.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

Maybe the memory does play tricks. Increasingly, I'm thinking, 'What was their name? I knew that name yesterday.' I think that's what happens. At some point, I'll forget that I ever worked with Peter Cook, I suppose, and Alan Bennett and Jonathan Miller.

Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent.

I love to cook. Very healthy eating. I don't eat meat, fish, or eggs. Nothing that had to die.I think there's something odd about eating another living anything.

A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.

Everything my mother made had to cook for 80 hours, and when she made matzoh balls she didn't know fluffy. Everything sank.

Anyone can cook but only the fearless can be great.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make.... Usually one's cooking is better than one thinks it is. And if the food is truly vile...then the cook must simply grit her teeth and bear it with a smile.

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.

I cook and I really believe in the family dinner, I think that's a nice time to bring the family together.

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

When man invented fire, he didn't say, "Hey, let's cook." He said, "Great, now we can see naked bottoms in the dark.

Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.

Nothing stimulates the practiced cook's imagination like an egg.

Want me to warm up the sauce?” “Do we do that? I mean, it’s in a jar, right? Can’t you just dump it over the pasta?” “Well, you can, but it tastes better if you warm it up.” “Oh.” Eve sighed. “This is complicated. No wonder I never cook.

I love to cook, my husband and I collect wine, and in my head, I am always on Sullivan's Island, walking the beach listening to the song of the ocean.

To cook your hare you must first catch it.

It takes a great cook to pull life truth from poultry.

TV is great and can open up doors, but if you aren't there to cook because you love it, don't go. Don't go to "Top Chef" just to be "famous." It's annoying to our profession and what we all love to do. You want to compete against like-minded people.

My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.

I don't like to cook, but I like to eat popcorn with butter and salt.

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.

My mum and dad used to make me stand up at dinner parties and sing to their friends. I had this conservatory in my house - three steps went to up to kind of a raised part of our kitchen. I used it as the stage. Every night after school I used to download backing tracks of songs I loved and perform to myself. My mum was trying to cook and I was pretending I was at the O2 arena.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.