I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
I can't cook! It's genetic. My grandmother can't cook, my mother can't cook. I was raised to believe you eat because your body needs fuel for energy, so I eat super foods.
Im trying to learn how to cook.
For an artist to marry his model is as fatal as for a gourmet to marry his cook: the one gets no sittings, and the other gets no dinners.
I'm with an old family" was the euphemism used to dignify the professions of white folks' cooks and maids who talked so affectedly among their own kind in Roxbury [Massachusetts] that you couldn't even understand them.
I love to cook and feed people. I cook every day.
There is no solid satisfaction in any career for a woman like myself. There is no home, no true freedom, no hope, no joy, no expectation for tomorrow, no contentment. I would rather cook a meal for a man and bring him his slippers and feel myself in the protection of his arms than have all the citations and awards and honors I have received worldwide, including the Ribbon of Legion of Honor and my property and my bank accounts. They mean nothing to me. And I am only one among the millions of sad women like myself.
When man invented fire, he didn't say, "Hey, let's cook." He said, "Great, now we can see naked bottoms in the dark.
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.
I've always said I have nothing against a woman doing anything a man can do as long as she gets home in time to cook dinner.
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.
I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.
For misery don't blame God. He gives the food but we cook it.
I go four- wheeling in my truck. I also like to fish, cook, do stuff around my house. I even studied fencing for awhile.
I don't cook. I don't know anything about food. I've never reviewed a restaurant.
I've always worked a bit like a cook in a big restaurant, where you've got lots and lots of things laid out and you go and look into one cauldron and you look into the other and you see what's coming to the boil.
Amoeba has her picture in the book, Proud Protozoon!-Yet beware of pride, All she can do is fatten and divide; She cannot even read, or sew, or cook... The Worm can crawl But has no eyes to look. The Jelly-fish can swim But lacks a bride.
I don't want you to cook my bread, I don't want you to make my bed. I don't want you to because I'm sad and blue, I just want to make love to you.
I like to cook things very slowly.
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.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
My goal in 'Live to Cook' is to make great food more approachable for home cooks.
I do love a man who can cook.
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