If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.
People say they don't have time to cook, yet in the last few years we have found an extra two hours a day for the internet.
It's kind of cheesy, but my mama, who you all have seen on the show, says to cook for your man. She's Southern, so when he comes home, be pullin' a pie out of the oven. That's always been her advice, and you know what? It works. Your man wants to see you in the kitchen, puttin' some love into some food; it works for Eric, that's for sure.
Cookbooks, it should be stressed, do not belong in the kitchen at all. We keep them there for the sake of appearances; occasionally, we smear their pages together with vibrant green glazes or crimson compotes, in order to delude ourselves, and any passing browsers, that we are practicing cooks; but in all honesty, a cookbook is something you read in the living room, or in the bathroom, or in bed.
I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.
The way I played music there was the way I wanted to farm, chop wood, cook, make love, raise children. Everything. A lo of it had to do with things I felt while I played. If only I could feel that sense of total absorption in what I was doing when I was doing other things. It was more than absorption, it was spontaneity, competence, a sense of grace and playfulness, of being in touch with an inexhaustible source of energy and beauty.
Sometimes, if you want to be happy, you've got to run away to Bath and marry a punk rocker. Sometimes you've got to dye your hair cobalt blue, or wander remote islands in Sicily, or cook your way through Mastering the Art of French Cooking in a year, for no very good reason.
Physically it's exhausting to cook every night. Existentially speaking, I have so much more energy having that time to myself in this project, this gift to myself at the end of the day. Even if it didn't go smoothly, it was still a gift.
When I go into a restaurant, the waitress who brings me my meal, the cook in the back who prepared it, the delivery men, the wholesalers, the workers in the food-processing factories, the butchers, the farmers, the ranchers, and everyone else in the economic food chain are all being used by God to “give me this day my daily bread.”
We’re all just ingredients. What matters is the grace with which you cook the meal.
You can't be happy that fire cooks your food and be mad it burns your fingertips.
I loved my mother very much, but she was not a good cook. Most turkeys taste better the day after; my mother's tasted better the day before. In our house Thanksgiving was a time for sorrow.
Learn how to cook! That's the way to save money. You don't save it buying hamburger helpers, and prepared foods; you save it by buying fresh foods in season or in large supply, when they are cheapest and usually best, and you prepare them from scratch at home. Why pay for someone else's work, when if you know how to do it, you can save all that money for yourself?
Always explore your garden and go to the market before you decide what cook.
The true cook is the perfect blend, the only perfect blend, of artist and philosopher. He knows his worth: he holds in his palm the happiness of mankind, the welfare of generations yet unborn.
Emotions, particularly anger, are like fire. They can cook your food and keep you warm, or they can burn your house down.
I cook Italian, Thai and Vietnamese, I've always liked to cook.
When we have a brilliant idea, instead of making others think it is ours, why not let them cook and stir the idea themselves.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.
The same fire that cooks a meal for us may burn a child, and it is no fault of the fire if it does so; the difference lies in the way in which it is used.
The most indispensable qualification of a cook is punctuality. The same must be said of guests.
The best way to learn to cook is to do some serious eating.
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
I'm an appalling cook. I can just about create a glass of orange juice and a ham-and-cheese sandwich.
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