We have collected the best Cook Quotes by famous authors including Marcela Valladolid, John Galsworthy, Bee Wilson, Laurie Colwin, Kaley Cuoco and many others, we hope that among them you will find the right thought.
I don’t make mole everyday nor do I cook Mexican food every day.
The French cook; we open tins.
What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
I am not a fancy cook or an ambitious cook. I am a plain old cook.
I start the day with oatmeal with vanilla almond milk. If I don’t, I’m dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.
There’s nothing wrong with using frozen and canned food. There’s nothing in this series I’m ashamed of. It’s the way I cook.
Steaming is a great way to cook any firm fleshed fish, but it’s often overlooked by the home cook.
My sister is a masseuse, so we trade – she gives me massages and I give her prepared meals. It’s a great system I’d recommend: Cook or babysit for a friend in exchange for one of her skills.
Giada De Laurentiis
I can cook to please people, but it’s quite conventional. I make a good sponge cake. I find it hard to follow recipes.
Criticism of a dish is not a criticism of the cook.
My old man never used to cook, so we lived on takeaway. The others were always jealous.
Sonny Bill Williams
My dinner options are kept simple during Wimbledon. I have either salmon with rice, roast chicken with vegetables and potatoes, or steak with salad. My girlfriend Kim will cook, and I know each night that it will be one of those three.
My mom is a really good cook. I didn’t get the cooking gene, but she cooks this really amazing dinner every Christmas, and that’s always really fun.
I was too thin. I was working all the time, not eating at home. Spaghetti bolognese on planes. Ugh. Now most of my meals I cook for myself with organic ingredients.
As a child, I’d help my mum cook, and it was ridiculous – she had the correct gadget or utensil for everything. ‘Stop! Don’t use that, I have exactly the right utensil.’ After I left home, I survived on cup-a-meals and never saw myself as being like her. Now I’ve become her.
My wife can’t cook at all. She made chocolate mousse. An antler got stuck in my throat.
I love to cook. I love to cook for myself and my husband and big groups. I find it very relaxing, and I love socializing around a dinner table.
Their kitchen is their shrine, the cook their priest, the table their altar, and their belly their god.
I learned to cook because I want to know about the food and the ingredients going into my family’s bodies.
I love to cook. My mom taught me to cook at a very, very young age.
Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.
I’ve always worked a bit like a cook in a big restaurant, where you’ve got lots and lots of things laid out and you go and look into one cauldron and you look into the other and you see what’s coming to the boil.
I have built my own factory on my own ground, 38 by 208 feet. I employ in that factory seven people, including a bookkeeper, a stenographer, a cook and a housegirl.
Madam C. J. Walker
Among the fables that inspired the British Admiralty’s cartographic assignments to Captain James Cook in the 1770s and Captain George Vancouver in the 1790s was a 1640 account under the name of Bartholomew de Fonte that appeared in a journal with the delightful title ‘The Monthly Miscellany, or Memoirs for the Curious.’
I make sure I make a painting – that’s my job. And I cook the Sunday dinner.
I don’t know how to cook, but I do know how to bake.
I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
I started cooking from watching my mom. My mother was a really, really great cook.
I like to play board games a lot with my girl, things like that. We attempt to cook. And even if it goes wrong, it doesn’t matter because it’s the time you spend doing it that’s important.
I love to cook. I love having friends over and family. I am definitely a feeder – I feed everybody. I am jumping around the kitchen like a crazy woman.
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.
Families need to have a time when they can cook together. They can eat at the table and you can look eye-to-eye. Phones are put away and there are no interruptions. And what you do is concentrate on each other. Listen to what they have to say, and let them listen to you.
I hate the gym, so I try to diversify my workouts with swimming and basketball. Indoors, it’s less boring than running. I do find that diet is key. I eat lots of lean protein, no soda, no fast food or fried foods, and a lot of water. But I love food and often cook.
My cooking attracted celebrities. I met Sylvester Stallone. He squeezed my bicep and said: ‘I don’t usually eat your kind of food, but for you, I ate it.’ I haven’t got a clue what he’d eaten but he asked me to cook for his wedding feast when he married Jennifer Flavin at Blenheim Palace.
Marco Pierre White
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.
One of the biggest mistakes people make when they cook for other people is to think that it has to be fancy and elaborate. This results in enormous expense and nine days of labor, plus you end up trying to assemble a croquembouche in front of your guests and everyone’s experiencing flop sweat.
I’m gonna open a small restaurant on the beach in Mexico. We’re only gonna have a few tables, and we’re only gonna cook what’s fresh that day. We’re gonna get back to the basics… Real food for real people.
I’m very good at ordering off the menu and eating food that other people cook for me. My husband’s a fantastic cook. I always come with a good appetite!
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don’t really have anymore.
I learned to cook in self-defense. My wife doesn’t know what a kitchen is. In the first month of our marriage, she broiled lamb chops 26 nights in a row. Then I took over. I used to mind her not caring about food, but no more – as long as I can eat what I want.
I’m an avid cook. Brazilian, some Italian, a little French. And I often throw dinner parties.
And on a Canadian set, everybody is equal. You get paid the same. You live together in barracks. You have a communal kitchen. You buy and cook your own food.
You don’t have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
I mean, I love to try and cook. I’m pretty good, but I’m not saying I’m great.
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.
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.
I can cook; but not well. I figure I have six years until my children discover what their friends’ mothers make for dinner.
I think every young cook wants to write a book.
My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients – all the best of the best. I see why Le Cordon Bleu is world-renowned.
I don’t cook very often but when I do I try and make Georgian food. I made a hinkali recently, which is like ravioli but is the size of your palm, with meat in the middle and thicker dough.
I watch ‘Mad Men,’ I knit scarves, I cook and am very, very normal. Honestly.
I cook Italian, Thai and Vietnamese, I’ve always liked to cook.
What part of people is resistant to an artist doing more than one thing? Is it somehow perceived as greedy? Anyone who has that weird volition to become an actor probably has a weird volition to do lots of other creative things – to write, to play music, to paint, to cook.
When you cook under pressure you trade perfection.
I worked from 12 to 17, six years in a bakery. I was a pastry cook.
Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.
I cook the food of Macau, my roots and soul food.
When I moved to Paris at 16, I held a dinner party in my first apartment and served only red wine, French fries, and mashed potatoes. Unable to cook, I relied on people taking me out.
I spent time at my grandfather Dino’s gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
Giada De Laurentiis
If there’s friends around, I’ll cook. Or if I have a girlfriend. But on my own I kind of fell out of the habit of it, and it’s a shame really because I know it’s good for me. It’s something quite therapeutic.
My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
I make a really delicious eggplant and squash curry that’s inspired by Vij of Vij’s Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it’s really simple, but the flavor is so pungent and intense that I feel like I’m a real chef whenever I create it.
When I cook certain dishes, I smell my grandmother’s kitchen, my grandmother’s smells. I thought, ‘What a wonderful way to tell a story.’
Personally, I do movies the way I cook: I put in what I like in case nobody else likes it and I have to eat it for the rest of the week.
Melvin Van Peebles
I worked as a head cook at courthouses and high schools. I left it behind when I started getting into my music real heavy.
I don’t do dishes, and I don’t cook, either! Everything else, I can do!
Nutritionists have known for some time now that in order to get people to change what they eat, we need to provide them with more access to affordable, healthy food as well as information on how to cook and prepare it.
No one asks the cow or the chicken where it gets its protein. I eat about 4,000 or 5,000 calories a day, and I cook for myself. I also have a line of cooks that work with me – some raw, some vegan.
I’m a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I’m going to some place and it’s a potluck, I’m always the one to bring dessert!
Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.
I looooove cookbooks. I cook a lot when I’m pregnant.
I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.
I think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I’d bring things to class that I’d cooked at home.
Giada De Laurentiis
I’m a simple cook, and there’s a lot I don’t eat. But food is important. It translates so easily into pleasure.
I know who in the family is a great cook. I know where the great recipes are.
Irma S. Rombauer
The biggest thing you can do is understand that every time you’re going to the grocery store, you’re voting with your dollars. Support your farmers’ market. Support local food. Really learn to cook.
I moved in with a roommate who told me, ‘Stay with me until you can afford rent. Don’t give up.’ People who supported me were like, ‘If you don’t have money for food, I’ll cook you dinner. You don’t have money for acting class? Let’s get together and read lines.’
I’m good in the kitchen. I can cook seafood, collard greens, black-eyed peas.
Destroying rainforest for economic gain is like burning a Renaissance painting to cook a meal.
E. O. Wilson
When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
You can love food without being a cook. Equally, you can love food and be a very good cook.
There will never be a right or wrong way to cook something, but there will always be a more informed way.
I wholeheartedly rejected anything remotely feminine but was not enthusiastic about anything masculine, either. I did not want to cook and have babies, and I did not want to be an engineer or a baseball player or a soldier or a politician or any of the myriad careers open mostly or solely to men. I wanted to be a poet.
My family is delighted every time I cook maitake. Our taste buds awaken in anticipation of its rich, deep and nuanced flavors.
I am very picky about my food, and I’m very healthy-oriented, so I always try to cook.
I’ll starve to death before I’ll cook for myself.
I’m a terrible cook. I am not allowed to go in the kitchen anymore after I almost burned down the apartment in New York.
My youngest son becomes an award-winning nature photographer, and I cannot resist writing poems to his pictures. My daughter loves to cook, though I do not. Yet together, we write a cookbook with fairy tales. And now a second.
Now everybody thinks that once you do Top Chef, then 13 weeks later you’re a chef. Nobody wants to learn to cook anymore.
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father – he’s such a purist. Some people even put their desserts on the main plate. It’s just wrong.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
In a city like New York, especially for young professionals who aren’t in a family situation, most people don’t cook for themselves. This is the only city I’ve ever lived in where I eat out every night.
My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
Giada De Laurentiis
My mother doesn’t cook; my grandmother didn’t cook. Her kids were raised by servants. They would joke about Sunday night dinner. It was the only night she would cook, and apparently it was just horrendous, like scrambled eggs and Campbell’s soup.
We all need to know how to cook. I can buy a chicken and have many meals come from it. Is it affordable? Yes. Cheap? No. I want to pay the farmers the right price for food. They deserve it. They are the most important people in the country besides our teachers.
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.
Gays don’t have a lot of testosterone. I’m talking about that they use both sides of their brain. Straight men only use one side. Gay men are very bright, very handsome… they put themselves better together. They dress good, they decorate, they clean, they cook.
I think I should learn French and be a better cook – basic, really good life stuff.
I concentrate on making everything strong, and you can’t do that with just cardio. I strength-train one day – and I’m not talking heavy weights, just a little. I see my trainer one day, next day I take a yoga class or cook. I’m not someone who just opens a pantry and rustles something up.
I’m not a strong cook. I can do the crockpot; that’s about it.
Bryce Dallas Howard
I never cook. My favorite place to eat is Smith & Wollensky in Chicago.
My husband and I have a deal, which has worked out well: He cooks one Sunday, I cook the next. The kids set the table, and we eat in the dining room together, just as I used to do as a kid.
Did I get to go to my friends’ houses and eat junk food? Sure. And I’m a great cook. And, guess what? There’s no prepared food in my house.
Taxes and fees in Chicago and Cook County are forcing low-income families like the one I grew up in out of this city. It’s clear we can’t keep treating low-income and middle-class families like an ATM machine with no limit.
I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese.
Usually I love preparing. It’s really the time I prefer, because it’s a time of reflection and of possibility of growth – to let it cook inside.
For reasons I didn’t understand, I felt I needed to learn how to cook the food of France and knew that I was going to have to get over to the country: to Paris, I’d always assumed.
You can’t go wrong with relatively simple comfort food. It’s also about ease. Some cook to impress. I cook for people to enjoy the food.
Being a cook doesn’t necessarily mean you are a competitor.
I consider myself a good layman’s cook. Ninety percent of the time, I’m successful with what I set out to make, and I can improvise. Yes, I own a mandoline. Yes, we have a Vitamix.
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.
People that know me know that I cook. I cook every night.
I have this extraordinary life during the day, and then I get to come home to my sweet husband who loves to cook with me. I have a nice glass of wine, he has some scotch, we chat, we cook, and we hang out with the dog. I have an absolute dream life.
I have so many friends who don’t know how to cook.
Since I don’t have much time to cook, I tend to cook in bulk and eat leftovers.
I enjoy what I do because it keeps evolving – when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
My mum is Brazilian and very proud. I’d love to do a Brazilian film. I’ve been brought up in the Brazilian culture. My mum brought me up on my own, I cook Brazilian food, I’ve never spoken a word of English to my mother.
Preparing food is one of life’s great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That’s not cooking – that’s working!
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.
Diane Mott Davidson
Both my parents worked. So it wasn’t like the previous generation where we learned how to cook and bake from our mothers and grandmothers.
I was a dishwasher at one of those Japanese places that cook on your table. Not too fun.
Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he’d be a great guest at any dinner party.
I cook chicken for a living.
S. Truett Cathy
If you like good ol’ fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.
Fifty thousand dollars’ worth of cabinets isn’t going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn’t matter how big the kitchen is.
My mom cooks traditional Albanian food for every holiday. She’s an amazing cook.
I think cooking is really key because it’s the only way you’re going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don’t cook that well. They tend to use too much salt, fat, and sugar – much more than you would ever use at home.
I’m a breakfast type of guy. Don’t get me wrong. I can cook, I’m kinda nice on the burner, but I enjoy making breakfast. I do it all… Scrambled eggs… French toast… Pancakes… Breakfast is my thing.
My mother was really young when she had me, so she was a horrible cook, but we lived with my grandmother, who was fantastic. We eventually got our own place, and my mother started learning to cook. But it was also the ’70s, so she was very experimental, and, well – thank God we had a dog.
Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren’t an actor.
My kids won’t eat all whole-wheat pasta, so my trick is to mix some in with white pasta. Cook the whole-wheat for about a minute and a half before you add the white pasta.
Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the ‘stove’ – the rocks that hold the pan. But he wouldn’t let me cook. I got so unbelievably upset.
I’m not a big eater. I’m a terrible cook, and so I don’t cook for myself.
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 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 love to see the smiles on people’s faces when you cook for them. I love to go to different restaurants. I want to cook because I know this acting isn’t going to last forever, and I want something to fall back on. It’s another way to make people smile.
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.
I ended up wanting to be a cook and hold my own in a restaurant.
In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook ‘la cuisine bourgeoise’ – good, traditional French home cooking.
Some people are just born to cook and talk.
Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
I like to cook Indian food when I can. I find the process of creating a home-cooked meal to be unwinding.
Sorry, I’m not much of a cook.
If you cook something on the show, and I don’t like it, I’m going to tell you. I don’t understand how you could watch any of these morning shows, and everything everybody cooks is absolutely delicious. Are you kidding me, man?
I didn’t come out until 5 or 6 o’clock in the evening. Sleep all day, sleep and cook and eat, stay in the house. That sun is hot, anyway. It ain’t right out there.
I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.
I worked as a breakfast cook in a lot of different restaurants.
Like many women, I stay active juggling many aspects of a very full life! I’m a busy mom. I also love to travel, garden, cook and volunteer at my kids school.
If people take the trouble to cook, you should take the trouble to eat.
Since my kitchen is the most important part of my home, I want to be creative and innovative, not only in its aesthetic, but also in the tools that I’m using to cook.
When I am in India, I feel pampered. However, when I am In Georgia, I am on my own, as I have to cook and do things all by myself. However, that gives me an independent feeling.
I love to cook, my husband and I collect wine, and in my head, I am always on Sullivan’s Island, walking the beach listening to the song of the ocean.
Dorothea Benton Frank
I cook croquetas, and I eat jamon. I keep my diet 100% Mediterranean and drink my Rioja. In that sense, I have a piece of Spain in West Hollywood.
The whole dream of having your own place is great, but the reality is having to cook and clean yourself and do the washing and make sure there’s milk in the fridge. But you have to grow up some time.
When you cook, you get to shop. You get to vote if you want the pastured raised pork or the organic grain. You can get to help produce your agricultural system, and you give that up when you outsource your cooking. You become dependent on what’s offered – and that’s a shame.
Elisha Cook was a darling, and full of the devil. A wired – up little fellow who was always busy, busy, busy.
Leo, sadly, has Parkinson’s, but he used to cook all sorts of dazzling things.
My mom and sister and I all cook.
‘One Leg Too Few’ by Peter Cook is a perfect sketch. The setting is ridiculous, the language is beautiful, and the performances make the most of every syllable and movement.
Robots will harvest, cook, and serve our food. They will work in our factories, drive our cars, and walk our dogs. Like it or not, the age of work is coming to an end.
In 2003, Travelex acquired Thomas Cook Financial Services. We only had use of the Thomas Cook name for five years, so I had to increase public awareness of Travelex to migrate all Cook operations over to it. It was a success.
Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.
Why do men think they know how to cook outside when they haven’t the smallest idea how to go about it indoors?
Giada De Laurentiis, of ‘Everyday Italian,’ is not a chef, although she has culinary expertise – she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.
It’s almost ingrained in people that, just like you can’t be a smart model, you can’t be a good-looking cook.
Giada De Laurentiis
I spent 10 years fighting for reform in Cook County, and I didn’t change my DNA when I got to Washington.
Everything my mother made had to cook for 80 hours, and when she made matzoh balls she didn’t know fluffy. Everything sank.
I think it bespeaks a generous nature, a man who can cook.
Some days I’ll cook, and then some days my wife will cook. For me, obviously on Sundays a lot of times we do the sauce and the meatballs and pasta, the whole thing.
My big advert was for ketchup. I come home from school, cook my brother and sister their dinner, ride my bike in the garden. Remember that one? People cried at that advert. It won awards. I was 12.
I do cook whenever the time permits. But my daughter Isha is a much better cook than I am.
I am not a great cook, I am not a great artist, but I love art, and I love food, so I am the perfect traveller.
People come up to me all the time and say, ‘Oh, I love to watch Food Network,’ and I ask them what they cook, and they say, ‘I don’t really cook.’ They’re afraid, they’re intimidated, they know all about food from eating out and watching TV, but they don’t know where to start in their own kitchen.
Until ‘Moonlight,’ I had never seen one black man cook for another on screen. But I wanted the characters to be free of ‘groundbreaking’ or ‘never before.’ We were ascribed those things. They weren’t the point.
A good cook is like a sorceress who dispenses happiness.
I love to cook, it’s one of my most favorite things in the world. That’s why I stopped being a vegetarian – I didn’t want to serve people things I hadn’t tasted myself.
One of my favorite memories from growing up in Brazil is being in the kitchen with my family and watching everyone bake and cook.
I try to cook more now so I can control my diet and what I ingest.
I still think it’s essential for a parent to cook with their children. Weighing out the ingredients and learning where the food comes from is educational, but it also helps to place meal times at the heart of family life. We never had dinner in front of the TV.
I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch – that way, when I feel like snacking and look in my fridge, it’s: ‘Oh, baby carrots or chocolate soy pudding. Take your pick.’
I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
Any cook should be able to run the country.
Courtship is like simmering mutton. You cook for hours and hours to taste the soft meat. It doesn’t happen in two seconds!
I don’t want to talk too much about the nitty-gritty of writing. It’s rather like a pressure cooker with a certain amount of pressure in it – the more you let out, the less you cook.
What I love about the term ‘salad’ is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
I have held the following jobs: office temp, ticket seller in movie theatre, cook in restaurant, nanny, and phone installer at the Super Bowl in New Orleans.
I couldn’t cook. I could put a pizza from Iceland in the oven, but that was it.
Sometimes you just dread reading scripts; it’s like the chef who doesn’t want to cook at home.
I love to cook. But I have some food allergies, so I have to contend with those.
I live alone, with cats, books, pictures, fresh vegetables to cook, the garden, the hens to feed.
I cook and wash, cook and wash. When I am done, the kitchen is like a mirror.
I like to read, walk, cook, and travel to cities. We live in the country, so we miss museums and the bustle of city life.
I’m a girl, and I’m a cook- I just like to cook, and I don’t like to worry about the distinctions. We’re just supposed to make good food.
One of my favorite things to do is cook. I love taking the time to plan and prepare meals. I try to use all organic ingredients and make everything from scratch.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It’s also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.
I’m a decent cook, and I will try to cook anything. My only weakness is that I don’t know servings – I only know how to make a lot.
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook… so don’t touch that door!
I could cook from quite an early age – purely because I liked it.
Whenever I am stressed, I cook a good meal for my wife. Many people don’t know this, but I’m actually a great cook.
N. T. Rama Rao, Jr.
We have our little restaurants, and there’s a beautiful beach that we go to in the summer and fall. We tend to have a lot of get-togethers, and if it’s at my house, we order pizza because I can’t cook.
Great kitchens are a must-have. A place to relax and cook for friends and family. A gathering place for family of all ages and guests is a staple for me as well.
My husband thinks he’s compromising if we have one cook instead of three.
The thing about being at home versus being out in the world working is, it’s a whole different vibe. When I’m home with my kids and partner, I will cook – even though she’s a very good cook. She’s learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms.
Many men today can cook, or at least order takeout, and know where and how to hire domestic help, perhaps with refreshing clarity and less anxiety than ever-conflicted mothers.
Sandra Tsing Loh
I cook a little bit. I make a Hungarian dish called chicken paprikash that’s out of this world. I’ll give a heads-up to all of your readers that it doesn’t have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food.
My family and I cook at home almost every day together. The kitchen is the central and most important room in the house; it’s a great way for us to connect. We love going to the farmer’s market on Sundays as a family and choosing the ingredients together.
Think about your first kiss – if you did it and it was bloody awful, you might not do it again. It’s the same with cooking – you start off gradually, you get your confidence, and you build on that. Don’t be too adventurous to start with – learn how to cook one dish well.
I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law’s recipe for chicken and barley stew all the time.
I cook. I go to farmers markets in London and cook really good sort of organic foods.
Typically, you learn how to cook, but you don’t know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there’s a lot of science involved.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.
The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling – to get yourself outside.
My least favorite ingredient to cook with is black pepper.
I love to cook, and my wife loves to cook. Sometimes it’s the appeal of the simplest of dishes – things you’ve grown up with in your life. Your emotional memory – something that not only affects your taste buds but that you’ve got an emotional attachment to.
I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.
When I cook, my brain stops completely.
Dino De Laurentiis
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!
I’ll tell you this: I will be committed wholeheartedly to Little Big Town as long as the Lord allows this ride to continue. And then I’ll cook until way after people want to look at me.
I love to cook. But I’m a bit rubbish. I tend to start something and then dip into a book or have a conversation and come back and everything’s burnt.
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
I took a cookery course. On the examination, I had to cook a cheese omelet with peas and an egg custard. With the egg custard, which was supposed to be a dessert, I forget to put the sugar in, so that’s more of a quiche, isn’t it?
Pressure cookers are relatively inexpensive, they’re in every kitchen store, your grandma probably had one, but a lot of people don’t. A pressure cooker is interesting because by pressurizing the vessel, you’re able to cook much hotter than the boiling point of water, and still have water be present.
I love to eat, I love to feed people, and I’m a great cook. I joked with my friends that I wanted to write a book where desserts had to be extensively researched, since I have a terrible sweet tooth. My particular downfall is cake.
I really like to cook.
Carly Rae Jepsen
You’ll always find me at a good sushi spot. Once, at a restaurant, a cook came out from the kitchen and asked for a picture with me. That was flattering.
It’s my privilege and honor to cook three meals a day for my family, and it’s a luxury on a level that I didn’t even realize, because it can be relentless for me on some days. You have pride in how you take care of your family.
Food is celebratory. People who don’t cook don’t know how much fun they’re missing.
My inspiration was my mom. She’s a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
I was a bar-back, which is the person who cleans the bathrooms at the end of the night in the bar, and a cook. I had kind of given up. I was into backing other people up. Music was something I just did on the side and I don’t think I had the energy to pimp myself out, like call people up and ask them to book me to play.
Before being elected to Congress, I oversaw the Cook County Hospital System as a Cook County Commissioner for 10 years.
I’m a decent cook; I’m a decent chef. None of my friends would ever have hired me at any point in my career. Period.
I think the secret to happiness is having a Teflon soul. Whatever comes your way, you either let it slide or you cook with it.
It distresses me when I take my seven-year-old nephew out. I cook healthy food, and he wants to go to McDonald’s. He doesn’t even like the food; he just wants the toys, the Happy Meals. I can’t stand to see people walking down the street eating fast food.
I love a good paella, so I’d love to be able to know how to cook one.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
What a marvelous resource soup is for the thrifty cook – it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.
I cook rarely, but I’ve kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.
Most of the southern hemisphere is unexplored. We had more exploration ships down there during Captain Cook’s time than now. It’s amazing.
I’m so thankful that Mum taught me to cook, because not every day is a takeaway day.
Buy the best you can find or afford and don’t over manipulate it. If I cook a scallop, the best praise you can give me is that it tastes like a scallop.
I’m a really good cook. I left home to start my career at 15 – so my choices were to either learn to cook or eat Ramen noodles for the rest of my life.
People ask me in Europe, when they do interviews… they ask me, ‘Well, how does it feel to be a cook in a country that doesn’t know how to eat?’ It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.
I have to confess here that I am a useless cook.
I try not to spend 10 hours in the kitchen when I cook at home for guests. That’s why I try to be really organized and have everything thought out.
Women always try to see the one good part of The Weird Guy because the dating landscape is so bleak. Women will say, ‘He’s very odd, but he likes to cook. He’s creepy, but he makes good pancakes!’
If somebody doesn’t want to cook at home or has more family members than they have room for, then it’s great to be in a city that’s got restaurants that are actually busy on the holidays.
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.
I love to cook, and I love to have all my family around the dinner table.
My mother was an awful cook, an exceptionally awful kosher cook, but I stayed kosher until I got to college, even though I’d long stopped believing in God.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
If you’re going to start a fire, why cook just one chicken?
I’m a very improvisational cook. I sort of like to make things up as I go along. I’m quite creative in the kitchen.
Why can I cook for tourists that come and visit L.A. and are so excited to see the Kogi truck? Because I cooked at country clubs and Embassy Suites hotels.
I love to cook comfort food. I’ll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
The country is making a big mistake not teaching kids to cook and raise a garden and build fires.
I’m good at anything that’s country – biscuits, gravy, chicken-fried steak. Look at me, for God’s sake. I cook what I like to eat.
I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don’t cook very much. I love kitchens.
I have a lot of influences. I’m American-schooled. I’m classically trained. I’m a pretty universal student, if you will. I have a lot of degrees, which really don’t pay the rent. I have two doctorate degrees, I have a bachelor’s degree, but I’m still a cook.
With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
Eat all the junk food you want – as long as you cook it yourself. That way, it’ll be less junky, and you won’t eat it every day because it’s a lot of work.
I remember dawn coming up over the Strait of Malacca; ragamuffin kids on the dock in Sumatra laughing as they pelted us with bananas; collecting dead flying fish off the deck and bringing them to our sweet, fat, toothless Danish cook to fry up for breakfast.
I don’t really cook. There are caterers, and my husband cooks.
People called me a hoodlum and a thug. But they didn’t tell you I was a carpenter, an architect, a stand-up comic – even a bartender. And a barbecue cook. But they didn’t tell you that.
Cook what’s fresh for the day. When you’re using fresh fruits, vegetables, and foods, it’s easier to keep the weight off. And I eat whatever I want – just not a ton of it.
I’m the kind of girl who thinks about what she’s gonna cook for dinner when she’s finishing her lunch.
After my pregnancy, I discovered I have an allergy to yeast. Problem is, all the food I love has yeast in it. So I have to relearn how to cook.
One of my favorite things to cook is fondue. I’m Swiss. It’s a great social meal.
If people are made to feel uncomfortable in the kitchen, they won’t go in there. That’s why I think children learning to cook can be such a wonderful thing.
Giada De Laurentiis
I don’t really like going out for dinner. It’s way better to not have to wait for food… It’s quite boring. I don’t cook anything, though; I just transfer it from the fridge into bowls. I’m more of a transferer than a cook.
If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I’m so right, then I should be able to communicate it so clearly that they get it.
Whenever I want to know how to cook something, I can’t ask one chef – I have to ask six.
I don’t live my life as a writer. I’m a mother, an African-American woman, and I do everything that everybody else does – cook and a little bit of cleaning.
I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
I would suggest that if you get in your kitchen and cook for yourself, you can eat like kings for a very low cost.
Whenever I cook, I think of Spanish music, so I always have to listen to some sort of salsa. It gets your body going.
I say time and time again – yes, cooking is wonderful to cook for your loved ones and see them eat the food but the most important thing is getting them all sat around the table together.
I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.
I love to cook and I’ve cooked a lot of Bulgarian food over the years.
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.
Ellen G. White
I’m not saying my wife’s a bad cook, but she uses a smoke alarm as a timer.
Going to Europe as a budding cook opened my eyes to food in a different way. When I got to Italy, the first thing I did was put my little basil plants in the ground and watch them turn into big, healthy bushes.
I love to cook a meal for the so-called holidays. You always need the turkey. I like making a good BBQ brisket as well.
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.
Jada Pinkett Smith
I think you owe it to your kids to teach them how to cook – you know, self-survival.
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.’
When I cook, it’s something nobody else would enjoy.
I don’t cook – I can cook – but I’m not very good. I like being asked over for dinner, because she can’t cook either. We would starve if it weren’t for modern technology. I know how to work a microwave, but love home cooked meals.
I have more of a vivid imagination than I have talent. I cook up ideas. It’s just a characteristic.
Francis Ford Coppola
I do like to cook. But I only cook a few things, but those few things I do really well.
Tom Landry is a perfectionist. If he was married to Raquel Welch, he’d expect her to cook.
I don’t really care that much about eating. But I like impressing people with how good a cook I am. So I will cook. I’m an excellent cook. Not many people know that about me.
I cook naked, and I walk around naked. I’m very comfortable with my body.
Tracee Ellis Ross
When I’m home, I cook my own dinner, all organic.
Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that’s changed the way we cook.
I can’t cook to save my life.
I do like to cook; I’m sort of a mad scientist in the kitchen.
People who live in L.A. don’t like to leave their homes because they have so much space. They have the nice kitchens and a cook and a pool. When you live in L.A., there is a sense of isolation in terms of raising a family.
They wouldn’t take me in the navy because of my glass eye. So I joined the merchant navy, who allowed monocular crew if you worked in the kitchens. You’re not wanted on deck or in the engine room with one eye, but you’re good to fire up the ovens and cook hundreds of chops.
I always knew that food and wine were vital, with my mother being Italian and a good cook.
I don’t normally cook, but if I did it probably would be beans, sausage, bacon and eggs. I never really get to eat that to be honest.
I mean, I can cook, but I’d get very nervous having my food being judged by dinner guests.
My flat in Ladbroke Grove, west London, is in the best building in the world. It’s like a commune – everyone gets on – and on Friday evenings I often cook us all dinner.
Growing up, I had a very busy social life. It wasn’t until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something.
I think anybody can cook if they take the time.
I really didn’t have an interest in being in the kitchen until after I was married, when I was 18. It didn’t take me long to realize that Mama was not going to show up at my house every day and cook.
I know that you like to see a man in the kitchen, but I’m skeptical of men who cook. A man should be focusing his attention on the woman, and not what’s on the stove.
I’m always up for music shows such as Jools Holland, but news more than anything, particularly Newsnight. And cookery: Hugh Fearnley-Whittingstall, Rick Stein – it’s down to him that I cook fish so much – and the great food alchemist Heston Blumenthal.
I’m a simple hillbilly. I don’t like eating modern, industrialized, fast food. I grew up eating home-cooked food. So when I’m traveling abroad, like when I recently received a six-month writing fellowship to Iowa in the U.S., I like to cook my own food.
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.
At the root of many a woman’s failure to become a great cook lies her failure to develop a workmanlike regard for knives.
Robert Farrar Capon
I’ve always felt like a foreigner wherever I’ve lived. I don’t feel much towards my Italian or Scottish roots, although I do cook the pasta at home.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef’s table… Unless they can identify what they’re tasting, they don’t get to cook it.
The first thing I do when I come home is check the refrigerator for cats because I’m convinced that if one dies, my husband will hide it in there because I don’t cook and so I won’t see it. I do drink Cokes, though, so technically he should hide the corpse in the oven. And now I need to start checking the oven.
Even if I’m gone all day, breakfast is the one meal I always cook for my kids. I make French toast, oatmeal, or an egg burrito.
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I’ve been a really enthusiastic home cook for a long time. It’s just something I’m passionate about.
I love to cook. I’d hoped by now I’d have a big loft. I have this fantasy that between 12 and 4, if you’re in New York, it’s known that I’ll be serving a meal and you can just show up. You can watch TV, hang out, nap. Once a month. Wouldn’t that be nice?
I don’t know how much love David felt – I suspect very little. My main appeal to him was as a nurse, cook, housekeeper, creative ally, and business adviser.
I’m a good cook; one of my specialities is reindeer and potato pie.
I’m a big cook and prefer to make meals at home when I can. I’m either cooking, or we’re going to a drive-through somewhere. I’m really proud of my homemade sweet potato pie. At Thanksgiving I make five of them because they go quick.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
I wasn’t a great cook, but I was a passionate one.
I am very picky about my food, and I’m very health oriented, so I always try to cook.
Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up – as an egg lover, that has opened up sort of a world of possibilities, of applications.
The way to entice people into cooking is to cook delicious things.
Food is a big part of my culture, so everyone knows how to cook. When I came to America and asked a babysitter to softboil an egg for my son and she didn’t know how, I was shocked.
I just don’t tend to cook eggplant at home.
I wanted to figure out how long to cook things. I did some experiments and then wrote a program using Mathematica to model how heat is transferred through food.
Humans have a fraught relationship with beasts. They are our companions and our chattel, our family members and our laborers, our household pets and our household pests. We love them and cage them, admire them and abuse them. And, of course, we cook and eat them.
My mom was Sicilian, my dad was Sicilian. Mom was a great cook, but all the women were.
As for a fantasy life, working women are more likely to fantasize about finding the perfect child care provider who she can both trust and afford. She might also fantasize that tonight her husband will both shop for and cook dinner.
Madeleine M. Kunin
I’m a terrible cook.
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they’re not intimidated by them. If I’m doing ‘Boy Meets Grill,’ and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
Peter Cook and Dudley Moore were friends and the last people I expected would predecease me. They were, in a sense, casualties of fame.
I’m not a trained chef. I’m a self-taught cook, and I want people to be like, ‘Yo, I could do that! Maybe I didn’t think to or maybe it seemed harder than it really is.’
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style… I cook from the soul.
I cook every day. If I don’t cook, they don’t eat. Who’s going to do it? I’m their mother!
Baking is too precise for me. I cook with a pinch of this or that.
To me, the most romantic gesture is a quiet night with my girl. I like to cook for her. I’m a meat eater and a griller – I do steaks, I do chicken, I do fish. I have a broad palate!
I am very, very proud of my ability as a cook.
Home economics – kids in school used to be taught how to shop, how to cook from scratch, how to be in control of their diets. Doesn’t happen anymore.
Just because one likes to cook up a great meal or decorate their home doesn’t mean they have to do it with granite counter tops and duck a l’orange.
I can understand why a single parent, working two jobs, would find it easier to stop at McDonald’s with the kids rather than cook something from scratch at home.
I can make things, but I don’t cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I’m too absentminded.
I have never been so calculating as to sing some Barry White song to get a girl. But I do think it’s very romantic to cook dinner and sit around the piano at night and sing together.
As a child, I used to spend nearly all my summer holidays with my aunt in Wales, and we used to catch mackerel in a boat and then cook them on board.
I don’t know how to cook and there’s so much work involved you have to buy the groceries and prepare them. I like it when people cook for me, or I’ll just order some take-out.
I cook all the time, and I cook all different kinds of things, but never Mexican at home. That’s my work.
Are you kidding? I’m a terrible cook, but John is a really great one. Literally, I never cook. The whole time we were dating, I prepared two officially romantic meals. Both of them were such disasters that he begs me never to go into the kitchen again.
I never cook from cookbooks.
I don’t cook. I think they named the ‘Mike’-rowave after me.
Michael Jai White
I think many cooks are afraid of undercooked meats. A good thermometer is a cook’s best friend.
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
I think especially older people, and I count myself one, in the business – people get to know who you really are. So there comes a time when you can’t just go in and audition without everybody knowing exactly how you’ve brought up your kids, what you said at the meeting, what kind of food you cook.
My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, ‘Cooking is my job, and studying is your job.’ I think, in retrospect, she didn’t like the chaos. She was very orderly. It had to be her way.
I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs that inspired me. The culture of the varieties of food that I tasted as a child inspired me to be a cook.
I’m a complete foodie, but I’m a terrible cook. If a guy can get me in the kitchen and we actually have fun cooking, that’s amazing.
There isn’t a spare minute in the day. I have spent my life doing everything. I work. I go home. I do the shopping. I cook. Then there’s the laundry and the dog. Most of my life, I have been a working mother. And even when I wasn’t, I still did it all.
My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.
Andre Dubus III
I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.
Happiness: a good bank account, a good cook, and a good digestion.
Brussels sprouts are misunderstood – probably because most people don’t know how to cook them properly.
My favorite southern dish has to be fried chicken. I love to cook it. I love to have it in the summer.
My mom and dad both would grow vegetables. So, when I delivered my baby, we went there, and she would cook a lot, and we would eat all the vegetables from their garden.
My mother likes what I cook, but doesn’t think it’s French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I’m the quintessential French chef.
I was extremely curious growing up. I taught myself how to sew, French braid, and cook. When I wasn’t creating things with my hands, I was learning more about tech. I was experimenting with email at nine, had my first cell phone at 13, and was truly obsessed with the Internet as a teenager.
Producing isn’t just making beats on a beat machine. It’s bringing together these string players with this flute player and this singer, and telling them to all work in the key of C major… You bring these people together and let them all cook.
My husband is the chef of the family; he’s a brilliant cook. Actually, it makes you quite lazy when you have somebody that’s so good at cooking under the same roof. It’s all beans or spaghetti when I’m left to run it.
I like to cook with the philosophy of using great ingredients and not altering them too much.
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
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.
If you look at tailgating, everyone does it. It’s for everyone who likes to cook outdoors. It could be a 4th of July picnic.
Cooking, to me, it’s kind of therapeutic. It’s completely different from music as well. I’m not amazing at it, but I can cook myself a good meal. And I’m not just saying this, but anytime I’m on the bus or at home, I’m watching Food Network or cooking on TV just ’cause it’s interesting to me.
I survived because I never took on big responsibilities in my private life. In the early days, I lived on two or three pounds a week and learned to cook – and I’m a good cook – because I had to. Even when I went on holiday, I stayed in other people’s houses.
I like to hike and cook. I enjoy furniture and design – not making it, just looking at it. I’m always kind of trying to spread my interests around and try new things.
People always comment about my clothes. They don’t think a fashionable woman can love food and be knowledgeable and actually cook.
I cook anything, be it vegetarian or non-vegetarian. But mutton dishes are my favourite.
The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
I’ll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.
My husband is the cook at our house. I can make dessert and salad, but I stay away from meals. He makes amazing omelets, fish, and grilled vegetables like Brussels sprouts and cauliflower.
Get up, groan, write a bit, moan, eat breakfast, write some more, cycle my bike through the Sligo hills, make up country songs as I pedal along, sing them, have lunch, have a nap, groan, moan, write a small bit more, cook dinner, feed wifey, open a bottle, or several, slump, sleep.
I can’t look at John Prescott without thinking of Les Dawson, and Robin Cook is a caricature of himself.
For Sunday breakfast, I make orange and ricotta pancakes, crepes and eggs. You know men, we usually go for breakfast because it’s the easiest thing to cook and then we try to make it seem fancy.
You can’t fake being able to cook well.
My brother, a businessman, is the main cook in his home and my sister teaches cookery. Good food and good music were the mainstays of my childhood.
Once I was unemployed and didn’t have money, you can’t just go to dinner. The onus is on you to learn to cook… I learned how important the right equipment is.
I have five, six, seven things I do before those lines are in my brain. I say them like I’m a robot; I sing them. I put a pencil in my mouth, and I say them. I cook. I play with a cushion and say them – so they really are inside of me.
Juan Pablo Di Pace
When I wrote ‘Fast Food My Way’ in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I’ve written in the past 30 years.
I’ve been trying really hard to be more domesticated. It’s not in my nature to clean and cook, and so I’ve been really good about it.
I can’t resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she’s undoubtedly the best.
The romantic person instinctively sees marriage in terms of emotions, but what a couple actually gets up to together over a lifetime has much more in common with the workings of a small business. They must draw up work rosters, clean, chauffeur, cook, fix, throw away, mind, hire, fire, reconcile, and budget.
Alain de Botton
In China, I lived in a dormitory, and the government paid for everything – food, buses. In Iowa, I had to run after the bus, and cook for myself. The first weeks in the U.S., I was asking, ‘Where is my food?’
I have loved to cook since I was a child in my mother’s kitchen. If I don’t have time to cook, I’ll just read a cookbook.
I used to have a monthly cookery column, and am a big cook, so that whole sense of connecting what one does with food to one’s cultural identity has always been fascinating to me.
I love to cook breakfast. I am a morning person.
I mostly get takeout, I have to admit – I don’t know if that’s something to be ashamed of. I’m not much of a cook.
We are the species who cooks. No other species cooks. And when we learned to cook, we became truly human.
In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice – in a ‘paradox’ that Michael Pollan, among others, has identified – our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
I’m a good cook, and I look at something like ‘Iron Chef’ and think, ‘It’s a good thing I already know how to cook’ – because I would never think I could do it if I watched these shows.
I made lemon spaghetti in an early season of ‘Everyday Italian,’ and to this day people still come up to me and say they love it. It’s very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.
Giada De Laurentiis
I’ve never been a great cook.
I love to clean. I love to cook.
I’d say I’m a good cook. I have a lot of German recipes that I can make – schnitzel, meatballs and things with cabbage. I love cabbage.
I stay on the road so much that my fiancee and I were talking the other night about what I wanted her to cook. I told her I don’t even remember what a home-cooked meal is.
And I love to cook! I’ve impressed hundreds of women with my cooking. And they always come back for more.
I still don’t know how to cook and that’s just unacceptable.
I’m a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I’ll make a huge salad with a ton of vegetables.
Growing up, my mom had a catering business. I used to help her pretty early on and loved doing it. My mom is an amazing cook, and she helped me cultivate a love for food. She taught me that food can be beautiful. We eat not just for survival, but we survive to eat. It’s part of who I am.
My mother was not the cook in the family. My dad was. I’d watch him behind the grill, and I said, ‘If I ever make it and have enough money, I’m going to make sure I dine in the best restaurants.’
I lead a simple life. I feed the fish. I walk the dogs. I cook dinner. Occasionally I take a meeting.
What worries me is that, because of the amount of media coverage of food, Britain seems to have become a foodie nation – but I’m not sure it actually has. I’m not sure there’s been a huge change in the pantry at home or what we cook for supper.
I’ve always loved my red wine, and when I’m not working I can open a bottle too many. I love to cook, so it’s one for me and one for the casserole. I would consume a bottle of wine on my own of an evening and then literally pass out.
I’ll go grocery shopping at the farmer’s market on a Sunday and already know what I’m going to cook for the next two, three or four days.
My grandmother spent her whole life working as a maid, a cook and a babysitter, barely scraping by, but still working hard to give my mother, her only child, a chance in life, so that my mother could give my brother and me an even better one.
I never, ever, ever cook. And I would never eat anything I might cook.
I’ve always been able to cook Italian food. That’s in my blood because I’m half Sicilian.
I can’t really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.
At home in Ghaziabad, everyone is a pure vegetarian. In fact, when I want to cook non-veg there, my mum shoos me out on the terrace where I have my cooking utensils. I’m told categorically that whatever non-veg or egg, etc., that I have to cook, I should do upstairs and not enter her kitchen at all.
A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It’s hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.
My grandmother died when my mother was just 11 years old, and consequently, my mother never learned how to cook particularly well.
I’m not an amazing cook. But I can follow a recipe!
My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.
I cook a lot of Italian food. Bucatini Pomodoro is my best: it’s a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.
I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that’s when things go wrong.
I like to cook, walk on the beach, go to concerts and look at fine art.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
I vowed to myself when I got married that I would cook every night. I find it very therapeutic.
My mom was a great cook and great baker all her life.
Believe me, I did not come to London to cook farmed fish. All my fish are wild.
I’m an actress, a writer, the editor-in-chief of my lifestyle brand ‘The Tig’, a pretty good cook, and a firm believer in handwritten notes.
I try to cook dinner, but it’s difficult when I’m working.
I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.
I write for a radio show that, no matter what, will go on the air Saturday at five o’clock central time. You learn to write toward that deadline, to let the adrenaline pick you up on Friday morning and carry you through, to cook up a monologue about Lake Wobegon and get to the theater on time.
Technology is, of course, a double edged sword. Fire can cook our food but also burn us.
Occasionally I volunteer in the kitchen of a pop-up supper club in L.A., which I really love. It’s like being a line cook in a great restaurant for one night at a time.
I’m the happiest at home when I get a visit from my daughter-in-law, BC Jean, and Mark Ballas, my son. They’ll pop round for breakfast or I’ll attempt to cook them a meal. That’s the most special time for me.
I don’t hate Dane Cook, but I am trying to go after people I think are capable of more.
Who bothers to cook TV dinners? I suck them frozen.
My daughter loves to cook. At first, I found myself making her be really neat and precise. Then I realized it’s OK if things get all over the floor and counters and ceiling. We’re making memories.
When I was really, really young, I wanted to be a cook at Bob Evans because my parents would always go there every Sunday after church.
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.
I like to cook; it is, for me, a happy combination of mindlessness and purpose.
My kitchen witch hangs above the sink in my kitchen. Some people think it’s specifically so that you don’t burn food when you cook, but I like to think that it’s warding off evil spirits and bad things in general.
Even before marriage I used cook delicious dishes for my wife and mother-in-law on Jamai Sasthi.
I think I could be a cook. Everybody always says I’m good, though I think it’s quite gruelling as a profession.
I can cook a little bit. I can cook a few Spanish dishes. But, in movies, it looks like I cook much better than I cook.
There are still hundreds of millions, billions of people living in abject poverty around the world. They need electricity. They need electricity they can count on, that they can afford. They need fuel to cook their food on that’s not animal dung.
I buy smoked mackerel in a vain attempt at being healthy. I do actually really like it, and you don’t have to cook it, which is handy.
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.
Even though Czech food is traditionally a bit heavy, especially for a climber, I can’t resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It’s probably fortunate that I don’t know how to cook it myself.
I’ve been a cook all my life, but I am still learning to be a good chef. I’m always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
My feeling is that if you can cook, I can teach you how to do television.
Many people see the chance to eat something for nothing, without the need to cook or wash up, as the great consolation of going out to dinner. But they forget quite how difficult it is to talk to a stranger and eat at the same time.
You need a good gardener and a good fisherman. The cook is not required.
I am a fantastic cook. It’s my great passion.
The worst food you’ll ever eat will probably be prepared by a ‘cook’ who calls himself a ‘chef.’ Mark my words.
Steve Jobs had very strong feelings about what makes a company great, what makes products great. He more or less chose Tim Cook to be in that role, in that position.
I’m French, I know how to cook.
To write, I think one must sit in one place and be bored. Boredom is a very good state for writers to be. Things cook away in your head when you’re bored, and suddenly one day, you have a book or a germ of a book.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.
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.
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
My worst habit in the kitchen is not allowing anybody to help me. I like to cook by myself.
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
Feminists of my mother’s generation argued that both mom and dad should work a little less and each do some of the household chores. My parents, for example, split everything 50/50. Even though my father is a terrible cook, he still made dinner exactly half the time.