Quotes on Cooks

History consists of a corpus ascertained facts. The facts are available to the historian in documents, inscriptions and so on, like fish in the fishmonger's slab. The historian collects them, takes them home, and cooks and serves them in whatever style appeals to him.

On Venus you could cook a 16-inch pepperoni pizza in seven seconds, just by holding it out to the air. (Yes, I did the math.)

Destroying a tropical rainforest for profit is like burning all the paintings of the Louvre to cook dinner.

A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

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.

They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.

Those around you can have their novellas, sweet, their short stories of cliché and coincidence, occasionally spiced up with tricks of the quirky, the achingly mundane, the grotesque. A few will even cook up Greek tragedy, those born into misery, destined to die in misery. But you, my bride of quietness, you will craft nothing less than epic with your life. Out of all of them, your story will be the one to last.

I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.

God made food; the devil the cooks.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.

'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.

I’ve been really fortunate in that I guess I was hired to do A Cook’s Tour, I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn’t already.

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.

If you're not ready to fail, you're not going to learn how to cook.

My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

When we have a brilliant idea, instead of making others think it is ours, why not let them cook and stir the idea themselves.

Whether you change the linen or stitch up wounds, cook the food or dispense the medicines, it is in your hands to help build a public service worthy of all those who gave their lives for the dream of democracy

Most important thing about your diet is who cooks it, a human or a corporation.