Quotes About Cook

I don't cook. My mother didn't cook. My daughter doesn't cook.

To cook is not just to prepare food for someone or to cook for yourself; it is to express your sincerity. So when you cook you should express yourself in your activity in the kitchen. You should allow yourself plenty of time.

When you're in Hollywood and you're a comedian, everybody wants you to do other things. All right, you're a stand-up comedian, can you write us a script? That's not fair. That's like if I worked hard to become a cook, and I'm a really good cook, they'd say, "OK, you're a cook. Can you farm?"

My favorite thing to cook is anything that comes out okay. I'm very fond of certain pastas and sauces that I can just about cook from scratch. So those are what I like to cook, as well as roasted potatoes and chicken. Anything that tastes alright.

You may have the best vegetables, you may be the most capable cook, but, if the copper vessel in which you prepare the vegetable soup is not tinned, the concretion you cook will be highly poisonous! So 'tin' your heart with truth, right conduct, peace and divine love; it will then become a vesssel fit for repeating holy name or symbols, meditation, religious vows, pilgrimage, ritualistic worship and the other dishes that you prepare in it.

In a musically imperfect world, there is still perfection in the voice of Barbara Cook. For anyone eulogizing the historic scores of a long-lost era of Broadway greatness, not to worry. Somebody is still singing them with purity and passion. She is Barbara Cook, and she sings them for the angels to applaud.

I'm not much of cook, but I cook a mean bowl of oatmeal.

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.

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 love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

I sometimes think that Thomas Cook should be numbered among the secular saints. He took travel from the privileged and gave it to the people.

It's kind of cheesy, but my mama, who you all have seen on the show, says to cook for your man. She's Southern, so when he comes home, be pullin' a pie out of the oven. That's always been her advice, and you know what? It works. Your man wants to see you in the kitchen, puttin' some love into some food; it works for Eric, that's for sure.

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.

To cook, and to do it well, every talent must be used; the strength of a prize-fighter, the imagination of a poet, the brain of an empire builder, the patience of Job, the eye and the touch of an artist, and, to turn your mistakes into edible assets, the cleverness of a politician.

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

The toughest parts of the shooting schedule for me are the days between working, when you've nothing to do but wait. There is only so much time you can spend on a script before it becomes so rehearsed that your performance becomes rigid and immovable on the day of, so one has to occupy one's time in some fashion. For me, those interim days are usually spent exercising, exploring, learning to cook something edible, and working on my own creative endeavors.

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!

One of my favorite things to cook is fondue. I'm Swiss. It's a great social meal.

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

I'll starve to death before I'll cook for myself. I think I could survive a week without eating.

Every kid in every school no matter their background, deserves to learn the basics about food - where it comes from, how to cook it and how it affects their bodies. These life skills are as important as reading and writing, but they've been lost over the past few generations. We need to bring them back and bring up our kids to be streetwise about food.

When I cook, it's something nobody else would enjoy.

I'm an expert cook when it comes to preparing the quail, ducks, geese and wild turkeys that I hunt on the farm.

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 learned how to cook and do a lot of marital things.

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.

Learn how to cook a (effing) omelet. I mean, what nicer thing can you do for somebody than make them breakfast? You look good doing it, and it's a nice thing to do for somebody you just had sex with.

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.

When I cook, my brain stops completely.

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

I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

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.

For flavor, instant sex will never supersede the stuff you have to peel and cook.

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.

My problem is that I don't paint ambitiously. It's all catch and release - just tiny fish that aren't really worth the trouble to clean and cook.

Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.

I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

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

My mom is a great cook, and family dinners were a must growing up, even if that meant eating at 10 p.m. when my dad got home from the hospital. It's where we did our family bonding.

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.

The French cook; we open tins.

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.

Such is life. It is no cleaner than a kitchen; it reeks like a kitchen; and if you mean to cook your dinner, you must expect to soil your hands; the real art is in getting them clean again, and therein lies the whole morality of our epoch.

And I don't cook, either. Not as long as they still deliver pizza.

I think that romance sort of coincides with effort, so you can fall flat on your face, but as long as you're making a great effort, I think it comes off as romantic. So it can be something as simple as, like, if you're someone who doesn't cook, you can make a meal.

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.

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.