Cook Quotes

“Things, even people have a way of leaking into each other like flavours when you cook.”
― Salman Rushdie, Midnight's Children

“Well, it doesn't sound particularly noble and knightly to say you've rescued the Chief Cook and Librarian, does it? And it has cut down on the number of interruptions. I used to get two or three knights a day, and now there's only about one a week. And the ones who do come are at least smart enough to figure out that I'm still a princess even if the dragons call me Chief Cook”
― Patricia C. Wrede, Searching for Dragons

“I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.”
― Anthony Bourdain

“All worries are less with wine.”
― Amit Kalantri, Wealth of Words

“OY! Stop playing around and lets cook already!"
*smack*
J-just now, that made a really loud noise.."
Do you wanna hear it again?"
N-no, you'll just hit me again!"
Kyo and Tohru”
― Natsuki Takaya, Fruits Basket, Vol. 10

“Whether your pleasing or pissing everybody off, your doing something wrong.”
― David Cook

“Death devours not only those who have been cooked by old age; it also feasts on those who are half-cooked and even those who are raw.”
― Mokokoma Mokhonoana, The Use and Misuse of Children

“We, in the interest of the so-called progress, have been persuaded to leave the production and at times the cooking of our food to companies whose owners and employees make a living by exploiting our busyness or laziness and our innate hunger to continue living.”
― Mokokoma Mokhonoana, The Use and Misuse of Children

“But I am a knight of the Round Table," he protested, weakly. "I am a protector of the realm, a slayer of evil, I defeat all those who raise their swords in opposition to Arthur, King of all Britain."
"Trust me, kid, women prefer a man who can cook.”
― Tanya Huff, Nights of the Round Table and Other Stories of Heroic Fantasy

“A real dish has grown from all the chefs who have combined their talents over the centuries to develop a meal with unique physical characteristics, for there’s not a chef on earth who can claim sole title to a particular dish. It will have typical Iberian or French features, but with traces of Indian, Celtic, Roman, Jewish and even Moorish culture in its savour, although food can’t possibly pass from one country to another without change”
― Karl Wiggins, Wrong Planet - Searching for your Tribe

“The life of the cook was a life of adventure, looting, pillaging and rock-and-rolling through life with a carefree disregard for all conventional morality. It looked pretty damn good to me on the other side of the line.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

“Love in marriage evolves : You are beautiful! You cook beautifully! What's for lunch?!”
― Ljupka Cvetanova, The New Land

“I’m the first to admit I’m not much of a cook. But since soup mainly involves tossing everything in a pot and waiting, it’s one of my better dishes.”
― Suzanne Collins, The Hunger Games

“A whore can always turn herself into a good little cook over time.”
― Michel Houellebecq, Soumission

“As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

“A good spice often deceives us into thinking that someone is a good cook.”
― Mokokoma Mokhonoana

“Edie was a gorgeous, avant-garde girl back in the day when that could be a full-time occupation, but in marriage she slowly became less wild. To Manny’s great disappointment, though, her domestic skills didn’t rise to the fore as her sexual and artistic ones receded.”
― Meg Wolitzer, The Interestings

“We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?"
I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying."
"How long did you work for Maximus?"
"I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus?
Apicius raised an eyebrow at me. "Can you make roasted peacock?"
"Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow.
"What do you consider your specialty?"
"There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.”
― Crystal King, Feast of Sorrow: A Novel of Ancient Rome

“What do you eat?” she asked.
“Mulligan stew,” said Bob. “My friends and I collect scraps of food all day, and then we cook it up in a big pot and share it. It’s always different, but very tasty.”
“Why is it called mulligan stew?” asked Stephen.
“There was once a hobo named Mulligan,” said Bob. “He made the first mulligan stew.”
“Was he a good cook?” asked Todd.
“No, he was eaten by cannibals.”
― Louis Sachar, Wayside School Is Falling Down

“My breath may smell like two inches from a landfill, but I'm a decent writer and one hell of a chef.”
― A.K. Kuykendall

“Cook’s voice is nothing like a Tribal Kehanni’s: It is stern where a tale-spinner’s would be gentle, all edges where a tale-spinner’s would be mellow and curved.”
― Sabaa Tahir, An Ember in the Ashes

“Gold is more precious than wood, it is true.
But you cannot and will not cook with or write on gold, you cook with 'wood' and write on wood.

Just because one seems to have superior value does not render others useless.

A forest full of trees is as important as a gold mine.”
― Paul Bamikole

“Only a few clouds marred an otherwise clear warm day in New York City. School had just let out in the spring of 1951 and the thought of having the summer off was suddenly shattered by knowing that I would have to go to work washing dishes at my uncle’s restaurant. In my family, there was no such thing as a summer vacation. The only allowance I ever received came from having a job. Well, that’s not completely true, as an aunt would sometimes slip me a few bucks when my parents weren’t watching. Even as children when we were in grade school, my brother Bill and I had to work. Aside from shining shoes at local taverns, we did many odd jobs. This would not be the first time I worked for my uncle. During the last Christmas break, I worked as a “pearl diver” at my uncle’s restaurant on 86th Street and 1st Avenue. It was always on a holiday or during the Christmas season that he needed me to cover for the employees who wanted time off. In the days before mechanical dishwashers, pearl divers made certain that there were always more clean dishes than dirty ones. During the rush hours, this could be a challenge, but I had it down to a science. You might say that I was a professional!
One day, I arrived at work and discovered that I was the only one there. That promoted me to the exalted position of chief cook and bottle washer, as well as the counter man!”
― Captain Hank Bracker, "Seawater One"

“It takes time to cook a book with ingredients that hook.”
― Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

“She would be a cook! The very word delighted her. She would make herself busy in the downstairs of the household, butchering and baking, and doling out whatever was deserved. As she recalled incomparable dishes and counterfeit cures, she imagined herself the mistress of a great store of food. As big as a house, she dreamed it, a palace made of sugarplums, or a castle baked of cake. The serpent that would be a dragon must dine well. But could any store ever be vast enough, to sate her hunger for all she had lost?”
― Martine Bailey, A Taste for Nightshade

“Life is no different than cooking and to make a great meal, be a great cook!”
― Mehmet Murat ildan

“And I thought, You know, Fran, you could go away and you could be in a very beautiful place with a cook, but then you’d have to be a good guest. I would much rather stay here and be a bad guest. And, believe me, I am being a bad guest.”
― Fran Lebowitz

“We humans have survived and thrived for many centuries before the discovery of fire, which eventually led to the invention of cooking.”
― Mokokoma Mokhonoana

“Nobody will buy a half-cooked food!”
― Israelmore Ayivor, Six Words Inspiration

“No one became a great cook just by reading the recipes.”
― Amit Kalantri, Wealth of Words