Cooks Quotes

I don't have a long family history of good cooks in my family.

The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

We also have to stop the flow of precursor chemicals that meth cooks use to boil up this poison.

My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

I don't really cook. There are caterers, and my husband cooks.

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.

Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.

Creativity varies inversely with the number of cooks involved in the broth.

My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.

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'll give you an example. Henry, the old black guy who cooks the corn bread, he worked on the railroads for about 20 years so he knows how to lay and build track.

Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don't really have anymore.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.

Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.

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?'