I usually like to throw on some flip flops and go to a really nice lunch in Venice, or Santa Monica, or stay in and cook dinner.
When you don’t know how to cook, you just say, ‘I need something quick,’ and then you fry something up. Now that I cook, I think, ‘Do I want to have fried fish, baked fish, or grilled fish?’
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.
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.
You know, not everybody can afford to pay $58 for prime rib or $650 for a bottle of wine. My friends and I cook for regular families who worry about feeding their kids and paying the bills.
The way to get to like good food is by learning to cook, which is why I’m for ever banging on about children learning to cook.
A chef’s palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.
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.
My first school play was ‘Perkin and the Pastry Cook’ that my primary school put on, and I played a boy, and it was so much fun, and I’d love to play a boy again. I think that would be great.
If I’ve gone to the market on Saturday, and I go another time on Tuesday, then I’m really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It’s effortless.
We want to teach families how to cook Tuscan wherever you are. How to reuse your leftovers. How to trick the kids into eating whatever you want by putting it into a frittata.
I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
Some people are just born to cook and talk.
I spent 10 years fighting for reform in Cook County, and I didn’t change my DNA when I got to Washington.
As a girl, I had zero interest in the stove. I’ve always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn’t see the point in it.
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.
The most effort you should expend should be cooking. If you could cook while lying on a couch, that would be perfect.
I can cook to please people, but it’s quite conventional. I make a good sponge cake. I find it hard to follow recipes.
The process and the great smells it produces make everyone hungry and get everyone’s mouth watering. And it gives men a chance to cook.
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.
Even if you don’t think you can cook well, you can cook better than the food industry.
I will end up with someone in the arts. I am positive. I eat, breathe and sleep acting. And I’ll end up with someone who is happy staying at home and having me cook supper. But I also really need to be intellectually challenged and stimulated. I want someone bookish, and someone who is passionate.
I’m a rather crude cook.
I cook chicken for a living.
For flavor, instant sex will never supersede the stuff you have to peel and cook.
You see it in the many bouncing clothes that are not just pleats. To make them, two or three people twist them – twist, twist, twist the pleats, sometimes three or four persons twist together and put it all in the machine to cook it.
I love to cook. I’m a sailor. And I was the eighth-grade ping-pong champion.
I love to cook, and I love to have all my family around the dinner table.
I prize my seamstress, I value my copyist; but my cook, who knows well how to prepare the food to sustain life, and nourish brain, bone, and muscle, fills the most important place among the helpers in my family.
My mom was a great cook and great baker all her life.
I think every young cook wants to write a book.
As young cook, especially in France, they’re very tough in the kitchen. The idea is to make you humble and learn fast.
There’s a battle between what the cook thinks is high art and what the customer just wants to eat.
Criticism of a dish is not a criticism of the cook.
And if you had an, an opportunity to have a hot meal, you did. That was the cook. But you didn’t stop and say, This is dinnertime and Oh wait it’s five o’clock, it’s time to eat for supper.
I know I can cook, but the place where I cook… it’s a mess! I’m very disorganized.
I can cook, but I also want everything to look beautiful on the plate – then I get upset when people eat it. Everyone just tears through it, and that makes me sad. It’s not a rewarding experience for me to cook.
Elisha Cook was a darling, and full of the devil. A wired – up little fellow who was always busy, busy, busy.
I know who in the family is a great cook. I know where the great recipes are.
I had to have a large kitchen because I look to cook.
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 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.
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.’
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’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.
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.
You can’t fake being able to cook well.
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 cook some damn good eggs!
Everything my mother made had to cook for 80 hours, and when she made matzoh balls she didn’t know fluffy. Everything sank.
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.
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.
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.
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.
Because I’ve done a lot of television, I’m sort of a generalist. I’m not a pastry cook, but I’ve had to learn a certain amount about it. I’m not a baker, though I’ve had to learn how to do it. I’m sort of a general cook.
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.
Mustard oil is not popular in Kerala at all. We have coconut oil and refined oil. I’ve tried some sweets and, of course, the famous fish, hilsa! I have a cook here with me, so he made it in our style.
Food is celebratory. People who don’t cook don’t know how much fun they’re missing.
I cook all my meals at home.
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.
For me, having it all doesn’t mean having the corner office at work and a penthouse at home if there aren’t kids running around as I’m trying to cook my husband something special.
I’m an amazing cook. And I’m a gentleman but can belch the entire alphabet. Classy.
