Cooks Quotes - Page 12

• What good am I? I can't have kids. I can't cook. I've been divorced three times. Who would want me?

  Marilyn Monroe

  Kids, Three, Want

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• I don't cook very well at all. I'm the girl that can't make scrambled eggs.

  Mandy Moore

  Girl, Eggs, Wells

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• Breakfast is my favorite meal. I cook a big one for everyone - bacon and eggs. I own a lot of eggcups.

  Emily Mortimer

  Eggs, Meals, Breakfast

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• Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

  Nathan Myhrvold

  Skills, Knowing, Cooking

  "Nathan Myhrvold on Modernist Cuisine: The Art and Science of Cooking". Interview with Michael Y. Park, www.epicurious.com.

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• The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

  Nathan Myhrvold

  Water, Cooking, Physics

  "Can I Eat That?" with David Pogue, www.pbs.org. October 31, 2012.

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• If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?

  Nathan Myhrvold

  Two, Squares, Long

  "Microsoft's Former CTO Takes on Modernist Cuisine" by Mark McClusky, www.wired.com. February 28, 2011.

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• Pressure cookers are relatively inexpensive, they're in every kitchen store, your grandma probably had one, but a lot of people don't. A pressure cooker is interesting because by pressurizing the vessel, you're able to cook much hotter than the boiling point of water, and still have water be present.

  Nathan Myhrvold

  Grandma, Water, Interesting

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• The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

  Nathan Myhrvold

  Cooking, Mind, Digital

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• When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

  Nathan Myhrvold

  Mother, Book, Home

  "Can I Eat That?". Interview with David Pogue, www.pbs.org. October 31, 2012.

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• I don't know how to cook, but I do know how to bake.

  Rachel Nichols

  Know How, Knows

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• I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.

  Chris O'Dowd

  Sweet, Two, Three

  "Biography/Personal Quotes". www.imdb.com.

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• There's always time to read. Don't trust a writer who doesn't read. It's like eating food prepared by a cook who doesn't eat.

  Laura Lippman

  Eating, Don't Trust, Prepared

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• The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.

  Anthony Bourdain

  Cutting, Doors, Knives

  Anthony Bourdain (2011). “Tony Bourdain boxset: Kitchen Confidential & Medium Raw”, p.26, A&C Black

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• I said, "I'll take the T-bone steak." A soft voice mooed, "Oh wow." And I looked up and realized The waitress was a cow. I cried, "Mistake--forget the the steak. I'll take the chicken then." I heard a cluck--'twas just my luck The busboy was a hen. I said, "Okay no, fowl today. I'll have the seafood dish." Then I saw through the kitchen door The cook--he was a fish. I screamed, "Is there anyone workin' here Who's an onion or a beet? No? Your're sure? Okay then friends, A salad's what I'll eat." They looked at me. "Oh,no," they said, "The owner is a cabbage head.

  Shel Silverstein

  Mistake, Voice, Doors

  Shel Silverstein, “Strange Restaurant”

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• I don't believe you can ever really cook unless you love eating.

  Nigella Lawson

  Believe, Eating, Believe You Can

  "Eating: Vintage Minis". Book by Nigella Lawson, 2017.

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• I have changed my mind. You can help cook by standing in a corner and not touching anything. Do it carefully. -Nick to Jamie

  Sarah Rees Brennan

  Touching, Mind, Helping

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• Every so often I would look at my women friends who were happily married and didn't cook, and I would always find myself wondering how they did it. Would anyone love me if I couldn't cook? I always thought cooking was part of the package: Step right up, it's Rachel Samstat, she's bright, she's funny and she can cook!

  Nora Ephron

  Marriage, Cooking, Looks

  Nora Ephron (2011). “Heartburn”, p.135, Vintage

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• There's no law that says I can't cook in my own house." - Charlie Swan

  Stephenie Meyer

  Swans, Law, House

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• I'd rather hop freights around the country and cook my food out of tin cans over wood fires, than be rich and have a home or work.

  Jack Kerouac

  Country, Home, Fire

  Jack Kerouac (1986). “The Dharma Bums”, p.118, Penguin

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• let me tell you what happens when you cook down the syrup of loss over the open fire of sorrow: it solidfies into something wlaw. not grief, like you'd expect, or even regret. no, it gets thick as paste, black as ash; yet it isn't until you dip a finger in and feel that sharp taste dissolving on your tounge that you realize this is angel in its purest form, unrefined; a substance to be weighed and measyred and spread.

  Jodi Picoult

  Regret, Grief, Angel

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• You're a terrible cook, Daniel." "I know," he replied, "But it's the effort that counts." "I hope that's not the slogan for your dental practice.

  Lisa Lutz

  Practice, Effort, Dental

  Lisa Lutz (2011). “Lisa Lutz Spellman Series E-Book Box Set: The Spellman Files, Curse of the Spellmans, Revenge of the Spellmans, The Spellmans Strike Again”, p.193, Simon and Schuster

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• She wandered over to the enclosed range, a rather modern-looking contraption that Cook had purchased earlier in the year. "Do you know how to work this?" she asked. "No idea. You? " Daphne shook her head. "None." She reached forward and gingerly touched the surface of the stove top. "It's not hot. " " Not even a little bit? " She shook her head. "It's rather cold, actually. " Brother and sister were silent for a few seconds . " You know," Anthony finally said, "cold milk might be quite refreshing ." " I was just thinking that very thing!

  Julia Quinn

  Brother, Thinking, Years

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• The guest will judge better of a feast than the cook

  Aristotle

  Judging, Guests

  Aristotle (2013). “The Essential Aristotle”, p.285, Simon and Schuster

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• Want me to warm up the sauce?” “Do we do that? I mean, it’s in a jar, right? Can’t you just dump it over the pasta?” “Well, you can, but it tastes better if you warm it up.” “Oh.” Eve sighed. “This is complicated. No wonder I never cook.

  Rachel Caine

  Mean, Pasta, Want

  Rachel Caine (2007). “The Dead Girls' Dance: The Morganville Vampires”, p.37, Penguin

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• I'll cook the water.

  Maggie Stiefvater

  Water

  Maggie Stiefvater (2014). “Shiver Series (Shiver, Linger, Forever, Sinner)”, p.347, Scholastic Inc.

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