Quotes About 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.

I don't cook 'concepts.' I use my head, but I cook from the heart, I cook for flavor.

I can't cook! It's genetic. My grandmother can't cook, my mother can't cook. I was raised to believe you eat because your body needs fuel for energy, so I eat super foods.

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 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.

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.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.

Ivy's COOK THE STEAK, DON'T STAKE THE COOK apron.

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.

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.

[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've always been able to cook Italian food. That's in my blood because I'm half Sicilian.

Lord, you're Irish," said Will. "Can you make things that don't have potatoes in them? We had an Irish cook once when I was a boy. Potato pie, potato custard, potatoes with potato sauce.

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.

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.

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

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.

Good french cooking cannot be produced by a zombie cook.

All women scientists should marry, rear children, cook, and clean in order to achieve fulfillment, to be a complete woman.

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

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 wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.

I was on this boat in the middle of the ocean scuba diving for this film I did, and I was with actor Mackenzie Cook, who is in it as well, and I didn't have my phone on me. The producer of the film handed me over this phone and said "someone is on the phone for you Gemma," and here I am completely in all of the scuba gear on with the tank on, and a helmet. My agent just went "dum, dum, dum, dum"(hums Bond theme song), and I just knew then, and I went ahhhh madness, and I was over the moon.

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.

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.

Girls, do not scrub and cook and scour until you have no time left to plant a tree, or vine or flower.

Flesh-meats will depreciate the blood. Cook meat with spices, and eat it with rich cakes and pies, and you have a bad quality of blood.

When I went to first grade and the other children said that their fathers were farmers, I simply didn't believe them. I agreed in order to be polite, but in my heart I knew that those men were impostors, as farmers and as fathers, too. In my youthful estimation, Laurence Cook defined both categories. To really believe that others even existed in either category was to break the First Commandment.

[Final diary entry:] Occupation is essential. And now with some pleasure I find that it's seven; and must cook dinner. Haddock and sausage meat. I think it is true that one gains a certain hold on sausage and haddock by writing them down.

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

Invest in what's real. Clean as you go. Drink while you cook. Make it fun. It doesn't have to be complicated. It will be what it will be.

There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.

Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.

People have no idea how much work it is for a man to produce an ejaculation. You have this seminal vesicle churning out this fluid, the prostate gland producing an alkaline solution. It's like having five iron chefs in your crotch working to cook up this stuff.

I don't really cook. There are caterers, and my husband cooks.

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

Why do they bother saying "raw sewage"? Do some people actually cook that stuff?

I do love a man who can cook.

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.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

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.

Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of 'Fannie Farmer' or 'The Joy of Cooking'.

I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.