A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
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.
Marriage is like a barbecue. When you light a barbecue, it's very exciting to see the flames. That's lovely, but you have to wait until the flames have died down. Everything that you want from a barbecue happens on the hot embers. You can't cook on those flames.
A cook is creative, marrying ingredients in the way a poet marries words.
I often go to lunch meetings with my agent, a gallerist or a casting director, but if not, I stay at home and prepare my own food because I love to cook. Im great at pasta, fish and nice salads.
Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.
I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.
My mother was the worst cook ever. In school, when we traded lunches, I had to throw in an article of clothing.
I'll never understand why people go to movie theaters to have conversations. Going to the movies to talk is like going to a restaurant to cook. The idea is that you have paid your money to have someone do something better than you can do it yourself.
I don't like to cook. I can make a TV dinner taste like radio.
Judging by the vast amount of cookbooks printed and sold in the United States one would think the American woman a fanatical cook. She isn't.
You can't do it all. No one can have two full-time jobs, have perfect children and cook three meals and be multi-orgasmic 'til dawn ... Superwoman is the adversary of the women's movement.
The patterns that are normalized in the family - the whole idea that some people cook and some people eat, that some listen and others talk, and even that some people control others in very economic or even violent ways - that kind of hierarchy is what makes us vulnerable to believing in class hierarchy, to believing in racial hierarchy, and so on.
Many a restaurant seems to employ more copy writers than cooks.
[On husband Gavin Rossdale:] We're a perfect couple. He cooks, and I eat.
Man is an animal that cooks his victuals.
The French use cooking as a means of self-expression, and this meal perfectly represented the personality of a cook who had spent the morning resting her unwashed chin on the edge of a tureen, pondering whether she should end her life immediately by plunging her head into her abominable soup.
In your everyday life you always have opportunities for enlightenment. If you go to the rest room, there is a chance to attain enlightenment. When you cook, there is a chance to attain enlightenment. When you clean the floor, there is a chance to attain enlightenment.
The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my books by simply telling everything. The experienced cook will know to skip through the verbiage, but the explanations will be there for those who still need them.
One of the important requirements for learning how to cook is that you also learn how to eat.
There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.
the test of a cook is how she boils an egg. My boiled eggs are fantastic, fabulous. Sometimes as hard as a 100 carat diamond, or again soft as a feather bed, or running like a cooling stream, they can also burst like fireworks from their shells and take on the look and rubbery texture of a baby octopus. Never a dull egg, with me.
Bakers of bread rolls and pastry cooks will not buy grain before eleven o'clock in winter and noon in summer; bakers of large loaves will not buy grain before two o'clock. This will enable the people of the town to obtain their supply first. Bakers shall put a distinctive trademark on their loaves, and keep weights and scales in their shops, under penalty of having their licenses removed.
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.
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