Quotes About Cook

Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.

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.

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.

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

They say that a good cook can ignite sparks by the way he kisses. The way I see, just because a guy can turn on the stove doesn't necessarily make him a good cook.

I'm a very good dishwasher. I'm a terrible cook. I'm an awful cook.

Can you cook books and feed them to your husband? Stay at home with your mother. Learn to cook and clean. Grow vegetables.

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.

I love to try and cook. I'm pretty good, but I'm not saying I'm great. So that's exactly why I wanted to learn from the best. There's a certain type of bonding that happens when you cook with people you love.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

I like to cook for my friends. It is an act of love because in cooking you can create so many plates and recipes, if you know how to - otherwise you make a mess - but I like it because it's like a ceremony. You cook for your friends and after, you drink wine and play cards.

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.

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.

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

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.

I believe that the creative impulse is natural in all human beings, and that it is particularly powerful in children unless it is suppressed. Consequently, one is behaving normally and instinctively and healthily when one is creating - literature, art, music, or whatever. An excellent cook is also creative! I am disturbed that a natural human inclination [creative work] should, by some Freudian turn of phrase, be considered compulsive - perhaps even pathological. To me this is a complete misreading of the human enterprise. One should also enjoy one's work, and look forward to it daily.

I'm a writer. I don't cook and I don't clean.

I think fire is so critical in the wild. You can cook with it, you can make tools, you can deter a predator, you can dry your clothes and you get that element of morale that matters so much when you're stuck in the middle of nowhere.

Don’t follow a model that doesn't work. If the recipe sucks, it doesn't matter how good a cook you are.

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

Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it

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

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.

Hopefully people will be inspired to cook. It's my mission to persuade people not to be afraid of cooking.

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

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.

Happiness: a good bank account, a good cook, and a good digestion.

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

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.

I love to have fun. I do my own shopping. I do my own yardwork. I like to garden. I like to fish. I like to golf. I'm an outdoorsman. I like to cook. But when I hit the football stadium, I click the switch, because I know I'm there for a job. I get in a whole different mindset when I enter the stadium. But once I leave I'm back to being a father, husband, a friend.

There's a side to reality TV that is part education, as well. I've seen that since doing "MasterChef Junior," in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.

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.

I don't cook, so my favorite dish to prepare is something on the takeout menu.

Every cook has to learn how to govern the state.

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

There is no solid satisfaction in any career for a woman like myself. There is no home, no true freedom, no hope, no joy, no expectation for tomorrow, no contentment. I would rather cook a meal for a man and bring him his slippers and feel myself in the protection of his arms than have all the citations and awards and honors I have received worldwide, including the Ribbon of Legion of Honor and my property and my bank accounts. They mean nothing to me. And I am only one among the millions of sad women like myself.

...no one is born a great cook, one learns by doing.

Spend your free time the way you like, not the way you think you're supposed to. Stay home on New Year's Eve if that's what makes you happy. Skip the committee meeting. Cross the street to avoid making aimless chitchat with random acquaintances. Read. Cook. Run. Write a story. Make a deal with yourself that you'll attend a set number of social events in exchange for not feeling guilty when you beg off.

A lot of people have a hard time living out of a suitcase, being on the road constantly in different cities. For us it's just kind of what we do. You do get homesick. I miss my wife, I miss my home, I miss my dogs, I miss my kitchen, which is something I like to do outside of this is cook. You miss the simple things. But when you look at the big picture we get to see a crazy amount of cities and the people we get to meet, all over the world it kind of makes up for it. It makes you realize how lucky you are because it could be gone tomorrow you just never know.

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.

I'm actually very ordinary, except people get to pay their money to come watch me work. The same way that we go to McDonald's.. we don't care about the guy behind the counter, but if he was doing something special, we'd pay our money to go watch him cook that hamburger.

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.

Ironically, I have been putting out more new music since I left the label. When all the cooks are removed from the kitchen, all of a sudden you just want to cook all the time. There is this really great freedom in having an organic fan base that you built that loves what you do and supports you no matter what. I'm never gonna be superrich. But I'm never gonna be broke either.

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

All women, from the countess to the cook-maid, are put into high good humor with themselves when a man is taken with them at firstsight. And be they ever so plain, they will find twenty good reasons to defend the judgment of such a man.

I'm an avid cook. Brazilian, some Italian, a little French. And I often throw dinner parties.

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.