Quotes About Cook

I don't cook - I can cook - but I'm not very good. I like being asked over for dinner, because she can't cook either. We would starve if it weren't for modern technology. I know how to work a microwave, but love home cooked meals.

I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.

I've been having a lot of dance parties alone in my apartment while learning to cook. Part of my quest to be an attractive single is to learn how to cook and sew and get a license.

I cook Italian, Thai and Vietnamese, I've always liked to cook.

Cook more often. Don't study; just cook.

I'm a decent cook, and I will try to cook anything. My only weakness is that I don't know servings - I only know how to make a lot.

I say: If you don't know how to cook, I'm sure you have at least one friend who knows how to cook. Well, call that friend and say, 'Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?'

People who hardly ever cook at all, suddenly at the holidays, feel like it's their responsibility to not only cook dinner for large groups of people suddenly, but to serve things that are fussy or fancy or formal. And I don't think that's what anybody really wants, especially if you're not good at it.

It was the forty-fathom slumber that clears the soul and eye and heart, and sends you to breakfast ravening. They emptied a big tin dish of juicy fragments of fish- the blood-ends the cook had collected overnight. They cleaned up the plates and pans of the elder mess, who were out fishing, sliced pork for the midday meal, swabbed down the foc'sle, filled the lamps, drew coal and water for the cook, an investigated the fore-hold, where the boat's stores were stacked. It was another perfect day - soft, mild and clear; and Harvey breathed to the very bottom of his lungs.

I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.

If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.

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.

Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook.

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.

The relaxation should not be a method. You should not relax through a Yoga posture. This very understanding is relaxing, this very understanding is relaxation. You relax, effort disappears. You live your ordinary life - you chop wood and you carry water from the well and you cook food and you eat and you sleep and you love and you live ordinarily with no hankering and no desire for anything extraordinary.

Good french cooking cannot be produced by a zombie cook.

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.

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.

I'm Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn't have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun.

In a crisis, my family puts aside all its petty differences and hatreds... Because a crisis, is a perfect opportunity to create *new* petty differences and hatreds! My dad's from that era when you lived to 50, your heart exploded and that was that. You know when you cook bacon and you pour the grease into the can? My dad's the can!

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.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.

I can cook a little bit but pretty much when I get back from practice I am pretty tired that I just order out.

I go to the gym whenever I can. I actually have to eat to keep the weight on when I am working because I tend to lose too much weight. I like to workout. I don't cook. Not really, I like good restaurants. And sometimes I get back from work and it is too late to eat dinner so I just go straight to bed and I wake up the next morning starving and have to eat cheeseburgers for the pure energy. But in general I am a pretty healthy eater.

I like to cook with the philosophy of using great ingredients and not altering them too much.

When I'm old and gray, I want to have a house by the sea. And paint. With a lot of wonderful chums, good music, and booze around. And a damn good kitchen to cook in.

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.

There are Harvard grads, free thinkers, feminists, abolitionists, well-to-do people who want to go write poetry and live on a farm and cook and laugh and have a good time. As they themselves described it, it was an "inward facing" community. They were focusing on making a better existence for themselves, which I think is also the driving force of 20th century communalism in the US, the thought being that the world is corrupt, and we're going to build this little garden of innocence.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

I have more of a vivid imagination than I have talent. I cook up ideas. It's just a characteristic.

A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.

The corporate scandals are getting bigger and bigger. In a speech on Wall Street, President Bush spoke out on corporate responsibility, and he warned executives not to cook the books. Afterwards, Martha Stewart said the correct term was to saute the books.

A child free from the guilt of ownership and the burden of economic competition will grow up with the will to do what needs doing and the capacity for joy in doing it. It is useless work that darkens the heart. The delight of the nursing mother, of the scholar, of the successful hunter, of the good cook, of the skilful maker, of anyone doing needed work and doing it well, - this durable joy is perhaps the deepest source of human affection and of sociality as a whole.

I do like to cook; I'm sort of a mad scientist in the kitchen.

Dear Diary, Today I tried not to think about Mr. Knightly. I tried not to think about him when I discussed the menu with Cook... I tried not to think about him in the garden where I thrice plucked the petals off a daisy to ascertain his feelings for Harriet. I don't think we should keep daisies in the garden, they really are a drab little flower. And I tried not to think about him when I went to bed, but something had to be done.

There's no law that says I can't cook in my own house." - Charlie Swan

The reason I started officially learning to cook was because when I first got pregnant, I had to face the sad fact that I didn't even know how to boil an egg.

I really like to cook and have dinner parties and I like to clean, it really clears my head and it makes me feel good to keep my home as a comfortable place.

Eating in Italy is essentially a family art, practiced for and by the family. The finest accomplishments of the home cook are not reserved like the good silver and china for special occasions or for impressing guests, but are offered daily for the pleasure and happiness of the family group.

To ask a novelist to talk about his novels is like asking somebody to cook about their dancing.

I keep my center by really making sure I am nourished and taking care of my body. I cook all of my own food and always make sure I am eating healthy, nourishing, comforting foods. I feel derailed when I don't do this.

Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.

I like to cook, walk on the beach, go to concerts and look at fine art.

I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.

Some people are just born to cook and talk.

I live a normal life, I take care of our baby, I cook, and I look forward to the weekend so I can spend some time with my husband. It's the kind of change we all secretly dream of, but which isn't always easy to deal with.

If a cook can't make soup between two and seven, she can't make it in a week.