When new cooks come to work for me, they obviously make mistakes at the beginning or there’s some messiness to the presentation. What I always say to them is: ‘If you were cooking this for your mother or your girlfriend, would you make those mistakes?’
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.
I love doing ‘Worst Cooks’ so very much.
The story of Gucci is that there were too many cooks in the kitchen.
But I do, like proper cooks, have an oven burn on my arm. I ran it under the tap for a couple of minutes but then the biscuits I’d made were cool enough to eat and I had to make a choice. Tiny scar and full belly it is then.
Our lives are not in the lap of the gods, but in the lap of our cooks.
June cooks, I cook and we have a girl who comes in to clean three days a week. We like that way of living. I suppose a lot of people think we can afford more, but we like it simple.
I find that most home cooks don’t get vinegars. They’re misunderstood, mostly due to the factory-made red wine vinegar that everyone commonly cooks with… that, and the giant gallon of white distilled vinegar that we all use, mostly to clean and disinfect things!
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.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
We were filming in America and I noticed we were casting shadows like Walnut Whips! The sensible thing to do was go on a diet, so we started rewriting recipes and we’re better cooks because of it.
Everybody in my family cooks, so growing up and being around it… if I was going to spend time with everybody, it was helping them in the kitchen.
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.
Heaven sends us good meat, but the Devil sends cooks.
I am very organic; I eat a lot of seeds. At home in the morning, I eat muesli with a banana. At noon, I mix a little bit of all the seeds I can find. I love quinoa. It’s great – it cooks like rice and is better than caviar.
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’re dining with someone who wants the same cut, it’s always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you’ll get a better taste with a bigger piece of meat.
How my parents are in the kitchen is a good indicator of their parenting style. Mum cooks for sustenance, wants to get in and out, the job done quickly. My Dad wants to prance around in the kitchen, create a curry – and a mess – and entertain everyone.
A cinema villain essentially needs a moustache so he can twiddle with it gleefully as he cooks up his next nasty plan.
Getting enough sleep makes us better family members, friends, lovers, drivers, writers, cooks, and pretty much everything else that is of importance in our lives.
I’ll eat anything, even foods I’ve always shunned, when a friend cooks it.
New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
I enjoy watching talented cooks bringing together ingredients into a fabulous dish.
I hope the cooks who are working for me now are getting that kind of experience so they can use what they’re learning now as a foundation for a great career.
I am simply not interested in the pots and pans affair, and neither can I bring myself to be interested in the same. I have such great cooks in the family that I would rather manage the other affairs and leave the kitchen to those who know it best.
In general, I like whatever my mother cooks. But I especially like her chat meals.
I’ve cooked my whole life, and I grew up in a household of cooks.
I could lie and say my wife cooks for me, but she doesn’t. My wife has never learnt cooking but she has great cooks at home.
In the writing process, the more a story cooks, the better.
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.
I have an English identity and a French identity. When I’m in France, I’m more outgoing. And the French part of me cooks, whereas the English part of me writes.
When I want to really eat great, I eat at home when my wife cooks.
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