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

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

I bet you cook good, huh?" Darlene asked. "Mother doesn't cook," Ignatius said dogmatically. "She burns.

One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.

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 was one of those people raised by a woman who was what I call a prisoner of war. She was captured, she didn't want to be there, she was unhappy, she was banging away in the kitchen, the way that a prisoner would bang on her jail cell, you know, really unhappy. She had to cook for nine people with really little money, so she really just got burned out. So I didn't know that you could actually cook and it would be calming, pleasurable.

I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.

I began reading cook books when I was six, cause my father had hundreds of cook books in the kitchen. I was obsessed with cooking and tasting different recipes. I got lost in being a compulsive eater. It brought me much happiness. Sadness too, sure. But I have to say, and compulsive eaters will agree with me, for that few seconds that you're eating, food tastes just great.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

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.

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 might cook occasionally, but I'm not a good cook. That's not my passion.

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.

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.

When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

Of Cooking. This is an art of various forms, the object of which is to give ordinary observations the appearance and character of those of the highest degree of accuracy. One of its numerous processes is to make multitudes of observations, and out of these to select only those which agree, or very nearly agree. If a hundred observations are made, the cook must be very unhappy if he cannot pick out fifteen or twenty which will do for serving up.

'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

I try to cook dinner, but it's difficult when I'm working.

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

We’re all just ingredients. What matters is the grace with which you cook the meal.

I like my home to be somewhere where my friends can feel like they can put their feet up on the couch and for it to feel like really easy living. I really love to have my friends over, cook dinner for them, catch up, and spend quality time with quality people in my life.

I always knew how to cook and at one point in my career where I had done nine television pilots before Three's Company and they all failed, I just got discouraged.

I want to design for the working women. Okay well - it sounds like 90% of us are that. But really, we are more. We are working women who like to cook, to travel; we are a girlfriend, a writer. We are so much more than just being defined by the one job we have.

I loved my mother very much, but she was not a good cook. Most turkeys taste better the day after; my mother's tasted better the day before. In our house Thanksgiving was a time for sorrow.

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.

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 want to teach people how to do it the right way. And it is from that they can teach their children how to do it properly. It will teach them how to cook better and healthier at home.

A girl becomes a wife with her eyes wide open. She knows that those sweetest words, 'I take thee to be my wedded husband,' really mean, 'I promise thee to cook three meals a day for 60 years; thee will I clean up after; thee will I talk to even when thou art not listening; thee will I worry about, cry over and take all manner of hurts from.

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

It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.

Don't cook that chicken - it still has feathers.

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

Fight the staggering rise of type-2 diabetes by simply learning to cook healthy fresh food - it's fun, and it could save your life!

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 cook at home all the time and really enjoy it. It's fun family time and we all chip in and help out. We do a lot with our outdoor grill, a lot of chicken or shrimp, and every meal includes veggies.

A good cook is a certain slow poisoner, if you are not temperate.

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

I don't cook gumbo, but I just know it's a lot of good ingredients in it. And, with a movie, you got to have all those ingredients.

The French cook; we open tins.

Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.

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.