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 like to cook, but mostly Greek. When I am confused or tired, I think about what I can cook. It takes you away from everything, as you are thinking only of your dish.

I know all about you," Char announced after we'd taken a few more steps. "You do? How could you?" "Your cook and our cook meet at the market. She talks about you." He looked sideways at me. "Do you know much about me?

I love to cook and feed people. I cook every day.

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 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.

With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.

There are many different types of people that end up coming to me and saying 'Yeah I want to cook.' Some of them successful, some not. There's no one formula, but if I get someone coming through the backdoor who knows that they want to get into the cooking field, they feel this inside-out love for it, this attraction to it, that person is an awful lot easier to work with.

A short-order cook, just off work, makes easy tracking for lions and worse

[When accepting the American Film Institute Life Achievement award] I beg permission to mention by name only four people who have given me the most affection, appreciation, and encouragement, and constant collaboration. The first of the four is a film editor, the second is a scriptwriter, the third is the mother of my daughter Pat (Patricia Hitchcock), and the fourth is as fine a cook as ever performed miracles in a domestic kitchen. And their names are Alma Reville.

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.

I cannot teach anybody how to cook. All I can do is show them, share methods with them.

I like to cook Shrimp Alfredo. It's also my favorite dish to eat!

I mean, I can cook, but I'd get very nervous having my food being judged by dinner guests.

Music with dinner is an insult both to the cook and the violinist.

You take a book, and what can you do with a book? Can you cook an egg on a book? No. Can you dig a hole? No. Is it a good weapon? No. The fact that it's good for nothing kind of makes it almost all-important.

A cook should double one sense have: for he Should taster for himself and master be.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

I remember I used to go to The Laugh Factory and just goof off onstage, and then I'd see Dane Cook. He did a bit about his Mom making the bed in the summertime when he was a kid. He just said "Vroom!" and threw the sheet up in the air and the sheet would just stay over the bed for like a minute and a half. All he had were his arms out, but I could see the sheet. And he didn't do anything. He just kept it there. And I went, "I have to write more."

I have so many friends who don't know how to cook.

I often use detective elements in my books. I love detective novels. But I also think science fiction and detective stories are very close and friendly genres, which shows in the books by Isaac Asimov, John Brunner, and Glen Cook. However, whilst even a tiny drop of science fiction may harm a detective story, a little detective element benefits science fiction. Such a strange puzzle.

If you think well, you cook well.

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've never been a great cook.

When I'm in the country with all of the kids around and cooking, that's when I'm most relaxed. When I'm in the country I like to cook.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

Someone with a figure like Jennifer Aniston has a trainer, a cook spinning out some version of the latest diet, and probably a stop at the tanning salon.

Physically it's exhausting to cook every night. Existentially speaking, I have so much more energy having that time to myself in this project, this gift to myself at the end of the day. Even if it didn't go smoothly, it was still a gift.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

the test of a cook is how she boils an egg. My boiled eggs are fantastic, fabulous. Sometimes as hard as a 100 carat diamond, or again soft as a feather bed, or running like a cooling stream, they can also burst like fireworks from their shells and take on the look and rubbery texture of a baby octopus. Never a dull egg, with me.

Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.

This is the most elaborate and luxurious method of convincing others that you can cook. Take everybody out on your yacht until they're green in the face. Then you can rave for weeks about your sauce marinara and no one will gainsay you.

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.

The country is making a big mistake not teaching kids to cook and raise a garden and build fires.

All I'm telling you to do is to be smart about it. Know that if this man isn't looking for a serious relationship, you're not going to change his mind just because you two are going on dates and being intimate. You could be the most perfect woman on the Lord's green earth-you're capable of interesting conversation, you cook a mean breakfast, you hand out backrubs like sandwiches, you're independent (which means, to him, that you're not going to be in his pockets)-but if he's not ready for a serious relationship, he going to treat you like sports fish.

It's a long story. Want a refill?" "No, let's start the steak. Where's the button?" "Right here." "Well, push it." "Me? You offered to cook." "Ben Caxton, I will lie here and starve before I will get up to push a button six inches from your finger" "As you wish." He pressed the button. "But don't forget who cooked dinner.

The army from Asia introduced a foreign luxury to Rome; it was then the meals began to require more dishes and more expenditure . . . the cook, who had up to that time been employed as a slave of low price, become dear: what had been nothing but a metier was elevated to an art.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

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

All I do is stay in the kitchen and cook. I don't go there to party.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

I don't know if it was related to the type of music that we were doing at that time or what, but Todd Cook actually just turned to me and was like, "You know what would be a great name for a metal band? Dead Child." We talked half-jokingly that we were going to do a band. I guess as time went on, I started writing songs that were more metal sounding, and it just evolved from there. It actually started with the name first, and then the songs came second.

I honestly don't have many creative outlets. I'm not crafty - although motherhood has forced me to try to be - and I can only draw trees, beaches, and clouds. I'm a so-so cook except for deviled eggs. Writing has always been the one thing I feel that I am pretty good at doing. But it's enough, thank goodness.

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

Once or twice a week I would set my alarm for six A.M. so I could get up and plug in Hot Stix...I would study the curls in the mirror, impressed with both the appliance and my newfound ability to use it. Then, without fail, at the last second before leaving for school, I would ask myself, "Am I supposed to brush it out or leave it?" Why could I never remember" That feeling of "I'm pretty sure this next step is wrong, but I'm just gonna do it anyway" is part of the same set of instincts that makes me such a great cook.

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

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.

My husband and I have a deal, which has worked out well: He cooks one Sunday, I cook the next. The kids set the table, and we eat in the dining room together, just as I used to do as a kid.