Quotes About Cook

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

When I'm in a good mood I like to cook. But I don't like saying it in public because I find myself being resentful of the idea; "Now you will make a good wife. You can cook, right?" So when people ask me I go, "No, I don't like cooking!"

I love to cook; I cook every day. Chicken features a lot in our lives.

My favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "Why don't you do this and that?" My mother is older, but she cooks a lot, and she doesn't want to change anything. She's a very good cook, and my grandmother was an amazing cook.

I don't think my father noticed that he had daughters. I think, you know, part of the damage of the childhood was, I simply don't think they were acknowledged as human beings at all. Or - you know, one of the reasons I became a cook later on in my life was, I was not allowed to cook an egg.

There is one thing more exasperating than a spouse who can cook and won't, and that's a spouse who can't cook and will. There is only one difference between a madman and me. I am not mad.

What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would fix it. He would cook it down, condense it-this broth with all sorts of feet in it, then it would gell into sheer bliss. It kept me alive once for three weeks when I was ill as a child. And I've always craved it since.

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.

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?'

I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts--these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.

[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.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

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.

Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

Mexican food is my absolute, #1 favorite food. But all the cutting and dicing is very time-consuming. I do like to cook a few times a week, but it's not always that intricate with the shells and the cheese, etcetera.

The perfect gadget would somehow allow me to fly. Isn't that what everybody wants? It would also cook a damn good microwave pizza. So while in flight you had something to eat - an in-flight meal. Where would I go? Well, nowadays, it would probably just take me to work a lot quicker.

Stephanie Izard. She is extremely talented but super-humble at the same time. And she was the first female Top Chef. I remember cheering her on when she competed. At that time I just started in my culinary career. Watching her cook was very inspiring.

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

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.

One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.

The ability to make fire at will. It allowed us light to see in the darkness, warmth against the cold, a tool to cook our food.’ He gestured vaguely in the direction of the Delta’s engines. ‘Fire is what eventually led to travel across the black beyond, the ability to start a new life on a New World.

If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.

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.

A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master the thing. But it's going to take a while. After that, you have to define what you want to be, who you want to be, where you want to be.

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.

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

The most indispensable qualification of a cook is punctuality. The same must be said of guests.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

If everyone is defining a problem or solving it one way and the results are subpar, this is the time to ask, What if I did the opposite? Don't follow a model that doesn't work. If the recipe sucks, it doesn't matter how good a cook you are.

My husband thinks he's compromising if we have one cook instead of three.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

I think every young cook wants to write a book.

Of course I made many boo-boos. At first this broke my heart, but then I came to understand that learning how to fix one's mistakes, or live with them, was an important part of becoming a cook.

The British cook, for her iniquities, is a foolish woman who should be turned into a pillar of salt which she never knows how to use.

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

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.

When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.

Im obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash.

What's the most humiliating thing? When you take someone to dinner or you cook somebody dinner and they get food poisoning. I mean, how bad do you feel?

I'd rather hop freights around the country and cook my food out of tin cans over wood fires, than be rich and have a home or work.

You love me. You ignore me. You save my life, then you cook my mother into soap.

I cook with wine, sometimes I even add it to the food.

I'd like to learn how to cook. I've hauled around this big, old, heavy Martha Stewart cookbook in my suitcase to Cape Cod, L.A., Paris. I don't know what possessed me.

think a lot of people knew I was into healthy eating and exercising. When Disney approached me with this [Pass the Plate] I was really excited about it because I love to cook. It's a great message to send to kids that there are so many different ways to eat really healthy foods. It doesn't have to be boring and blah all the time.

Destroying a tropical rainforest for profit is like burning all the paintings of the Louvre to cook dinner.

I can do basics, but I'm not a proper cook. I can do a roast. I can stick a chicken in the oven with vegetables.

I don't cook. I respect food too much.