Quotes About Cooks

As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.

Catherine de Medici brought her cooks to France when she married, and those cooks brought sherbet and custard and cream puffs, artichokes and onion soup, and the idea of roasting birds with oranges. As well as cooks, she brought embroidery and handkerchiefs, perfumes and lingerie, silverware and glassware and the idea that gathering around a table was something to be done thoughtfully. In essence, she brought being French to France.

Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays.

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

How many'd we do? is the question frequently asked at the end of the shift, when the cooks collapse onto flour sacks and milk crates and piles of dirty linen, smoking their cigarettes, drinking their shift cocktails

the legends persist, of Sichuanese cooks spiking their dishes with opium. Nothing else explains the powerful addiction one develops to something that just hurts so bad.

If there was a mandatory day of rest – or a public holiday for all Poblanos – a lot of restaurants in America would have to close their doors. As it is, the day after the fifth of May (Cinco de Mayo), half the cooks in America are hungover. Keep that in mind.

3.6.40: From a letter from Lady Oxford15 to the Daily Telegraph, on the subject of war economies: Since most London houses are deserted there is little entertaining ... in any case, most people have to part with their cooks and live in hotels. Apparently nothing will ever teach these people that the other 99% of the population exist.

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

What profession doesn't make mistakes? Cooks cover their errors with sauces; architects, with ivy; and doctors cover theirs with sod.

They said it was to be a revolutionary house, free of class struggle, no servants' rooms because they didn't believe in laundry maids or cooks. Nobody does, really. Why should they? Only in having clean clothes, clean floors, and enchiladas tapatias.

Getting enough sleep makes us better family members, friends, lovers, drivers, writers, cooks, and pretty much everything else that is of importance in our lives.

HELL: A place where the police are German, the motorists French and the cooks English.

She met the Lusitanian cooks, a husband and wife team whose passionate screams in Portuguese during their fights and lovemaking were legendary among the sailors. - pag. 191

Martha had never trusted skinny cooks.

'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.

The horses were, at last, safe from Czech partisans, Nazi science, Russian cooks

Sephardic Jews were always known as good cooks.

He piled his plate with some rice and stir-fried sausages. Germanian food. The cooks were getting exotic again. At least they'd moved away from JoSeun dishes, which Joel found far too spicy. After grabbing a flagon of spiced apple juice

What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

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

In general, cooks like to be in the kitchen and they don't really interact with others.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.