#cook

I make a film like I cook for friends. I hope they like it, but if they don't, I'm prepared to enjoy it all by myself. ↗

— Melvin Van Peebles

#enjoy #film #friends #hope #i

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.' ↗

— Jacques Pepin

#chef #conform #cooking #create #dish

Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating. ↗

— Jacques Pepin

#bottle #by the time #cook #cooking #decide

I say: If you don't know how to cook, I'm sure you have at least one friend who knows how to cook. Well, call that friend and say, 'Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?' ↗

— Jacques Pepin

#bring #call #come #cook #food

Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different. ↗

— Jacques Pepin

#any #architect #bottom #certainly #child

I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded. ↗

— Paula Poundstone

#cook #cooking #day #exactly #felt

The Fine Arts are five in number: Painting, Music, Poetry, Sculpture, and Architecture--whereof the principle branch is Confectionery. ↗

— Antonin Carême

#cookery #food #architecture

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye. ↗

— Gordon Ramsay

#assertive #cooking #eye #look #may

That's one of the ironies of our time: Right when we're on the edge of serious improvements in health care, we're also cooking the planet. ↗

— Kim Stanley Robinson

#care #cooking #edge #health #health care

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce. ↗

— Joel Robuchon

#become #beginning #bit #cooking #cuisine