Top 534 Cook Quotes

I never cook. My favorite place to eat is Smith & Wollensky in Chicago.

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.

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.

I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.

Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It’s a robust grain that, if overcooked, won’t collapse but will become more tender.

I find cooking very therapeutic. As a creative person, I relish cooking because it’s such a creative process. You can cook anything out of anything.

‘MasterChef’ is the search for America’s culinary amateur talent, so this is a search for the best home cook in America, and it’s our job to figure out who that is.

I really like to cook.

Like most people, I cook about a dozen dishes, over and over again, and to stretch the menu has meant stretching my competence to breaking point.

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.

Steaming is a great way to cook any firm fleshed fish, but it’s often overlooked by the home cook.

Whenever I feel mom-guilt, or I feel pressure to be a better mom – to cook salmon on a bed of quinoa for my kids – I just think to myself, ‘I… have… suffered… enough.’ And then I feel fine about feeding my toddler a bag of chips for dinner.

I hate ‘foodie’ because it’s cute, like pretty much all diminutives associated with eating. ‘Veggies,’ ‘sammies,’ ‘parm.’ I eat food, and I cook it: it’s for eating, preferably with friends, and I don’t make a fetish out of it.

I love to cook. I make an award-winning turkey chili.

Dad likes my food, but he probably thinks it’s too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.

Before I had my own restaurant, I was never top dog in the kitchen. I’ve always had a low opinion of myself as a cook.

You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.

I love to cook. But I have some food allergies, so I have to contend with those.

Keep in mind that in 1975, when you became a cook, it was because you were between two things: you were between getting out of the military and… going to jail. Anybody could be a cook, just like anybody could mow the lawn.

In my district back in Texas, significant because we have a big solar panel production plant in Keller, Texas, we have a wind turbine plant in Gainesville, Texas, up in Cook Country.

Travelex has grown into a global business in just 25 years. The acquisition of Thomas Cook’s Global & Financial Services has created a business that would have had a combined turnover of U.S. $28.4 billion in 2000.

I don’t make mole everyday nor do I cook Mexican food every day.

I’m not a cook at all, but I wanted to have a house with a really nice kitchen.

I didn’t work for Jimmy Carter all those years to go to cocktail parties. I was there as a political adviser, a short-order cook, to work on topical matters.

I think I should learn French and be a better cook – basic, really good life stuff.

I can’t cook. I don’t have the right brain for it, somehow. I can’t walk into a room and tidy it up. I get distracted. I pick up one thing and I start looking at it. And my cooking is truly heinous.

I can cook because my life depended on it when I lived in Thailand. Either I learnt cooking, or I learnt how it felt to starve. I chose cooking.

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.

Everybody’s got the ability to cook. They just have to be shown.

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.

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.

I really love my food. My favourite thing is artichokes. I am not so much interested in desserts or chocolate, though. I also like to cook with my husband Damian.

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.

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.

Believe me, I did not come to London to cook farmed fish. All my fish are wild.

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 for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon – all served with black beans and rice. It’s festive but different.

I watch cooking change the cook, just as it transforms the food.

My aim is always just to get one person a day to exercise and cook healthy food.

I love to cook.

I think the kitchen is the new garage. And I think for a guy that wants to go out and be an evolved person, he should know about his local favorite restaurant. He should know how to cook something.

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.

My least favorite ingredient to cook with is black pepper.

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.

Hillary is the Mitt Romney of 2016, where she has very little in common with the average person. She doesn’t drive herself anywhere, she doesn’t put on her own makeup, she doesn’t cook her own meals, and she doesn’t research her own materials. She has very little in common with the average woman.

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

My kids really like food, and they like to cook, so it’s a lot of fun to shop with them.

I was a dishwasher at one of those Japanese places that cook on your table. Not too fun.

I never saw film stars at home. We had no maid, no cook, no swimming pool.

I am a full-time mom; that is my first job. The most important job ever. I started my business when he started school. When he is in school, I do my meetings, my sketches, and everything else. I cook him breakfast. Bring him to school. Pick him up. Prepare his lunch. I spend the afternoon with him.

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.

I cook all the time, and I cook all different kinds of things, but never Mexican at home. That’s my work.

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.

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It’s also why it takes longer to cook than many other rices.

I watch ‘Mad Men,’ I knit scarves, I cook and am very, very normal. Honestly.

I don’t get that much of a chance to cook at home, but when I do, I really enjoy it.

Every cook has to learn how to govern the state.

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.

Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.

When I was at home, I always cooked, and I usually cook over all the holidays. I always used organic.

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.