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Cook Quotes by Sally Schneider
- You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way…
- 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…
- 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…
More Cook Quotes
- Most of the southern hemisphere is unexplored. We had more exploration ships down there during Captain Cook's time than now. It's amazing. — Robert Ballard
- Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere… — Mario Batali
- You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season,… — Mario Batali
- There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be,… — Annie Besant
- Usually I love preparing. It's really the time I prefer, because it's a time of reflection and of possibility of growth -… — Juliette Binoche
- I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my… — Anthony Bourdain
- I've been really fortunate in that I guess I was hired to do 'A Cook's Tour;' I was already a known quantity,… — Anthony Bourdain
- I buy smoked mackerel in a vain attempt at being healthy. I do actually really like it, and you don't have to… — Jo Brand
- The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words. — Alton Brown
- I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through… — Alton Brown
- 'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me… — Alton Brown
- I hate 'foodie' because it's cute, like pretty much all diminutives associated with eating. 'Veggies,' 'sammies,' 'parm.' I eat food, and I… — Steve Albini