Quotes on Cooks

If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.

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.

This is every cook's opinion - _x000D_ no savory dish without an onion, _x000D_ but lest your kissing should be spoiled _x000D_ your onions must be fully boiled.

Destroying rainforest for economic gain is like burning a Renaissance painting to cook a meal.

Every so often I would look at my women friends who were happily married and didn't cook, and I would always find myself wondering how they did it. Would anyone love me if I couldn't cook? I always thought cooking was part of the package: Step right up, it's Rachel Samstat, she's bright, she's funny and she can cook!

In the writing process, the more the story cooks, the better. The brain works for you even when you are at rest. I find dreams particularly useful. I myself think a great deal before I go to sleep and the details sometimes unfold in the dream.

The army from Asia introduced a foreign luxury to Rome; it was then the meals began to require more dishes and more expenditure . . . the cook, who had up to that time been employed as a slave of low price, become dear: what had been nothing but a metier was elevated to an art.

Give me the life of the boy whose mother is nurse, seamstress, washerwoman, cook, teacher, angel, and saint, all in one, and whose father is guide, exemplar, and friend. No servants to come between. These are the boys who are born to the best fortune.

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.

Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.

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.

All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.

If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.

A good cook is like a sorceress who dispenses happiness.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I did toy with the idea of doing a cook-book . . . The recipes were to be the routine ones: how to make dry toast, instant coffee, hearts of lettuce and brownies. But as an added attraction, at no extra charge, my idea was to put a fried egg on the cover. I think a lot of people who hate literature but love fried eggs would buy it if the price was right.

No matter how hot the water from your well, it will not cook your rice.

We are the species who cooks. No other species cooks. And when we learned to cook, we became truly human.

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

Modern women are just bombarded. There's nothing but media telling us we're all supposed to be great cooks, have great style, be great in bed, be the best mothers, speak seven languages, and be able to understand derivatives. And we don't really have women we're modeling after, so we're all looking for how to do this.

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.