French Cook Quotes & Sayings

I've found out that Malakula was named by Captain James Cook. It comes from the French mal au cul which means 'pain in the arse' after Cook found it difficult to deal with cannibals, volcanoes and other annoying features. It's good to know proper explorers sometimes share the feelings I have on my travels. — Karl Pilkington

I think I should learn French and be a better cook - basic, really good life stuff. — Angelina Jolie

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef. — Jacques Pepin

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.' — Salma Hayek

The French don't know how to cook breakfast. — Prince Philip

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking. — Julia Child

I'm an avid cook. Brazilian, some Italian, a little French. And I often throw dinner parties. — Morena Baccarin

Self-preservation and determination meant she could get away with anything. As her law-abiding, conventionally minded daughter, I secretly envied her this. She was not the clinging-vine type, nor one who could coax sugar from a lemon. Hers was the frontal attack with no inhibitions. She told the Nazis you could not trust Hitler, and they let her go. In the days of chaperones, she hitch-hiked a ride on a French destroyer along the coast of Crete; 'All quite proper, I had my cook with me,' she explained. — Mary Allsebrook

Eleanor Roosevelt's very helpful to a lot of children who cannot speak French, who do not write well. And Marie Souvestre is fierce. She tears up students' papers that are not, you know, perfect. And Eleanor Roosevelt goes around, again, being incredibly helpful to children in need, children in trouble. And her best friends are the naughtiest girls who are in trouble. And she is a leader. And she is encouraged to be a leader. And everybody falls in love with her. She's a star. — Blanche Wiesen Cook

The gallant captain vacated his cabin for her, and Manna changed her role from cook to chaperone. All most correct. But it was hardly the done thing to cadge a lift on a torpedo boat. Yet she did it twice in a lifetime. — Mary Allsebrook

The sign of a true woman isn't the ability to recite French poetry or play the pianoforte or cook Chateaubriand. The sign of a true woman is learning to listen to her own voice even when society does its best to drown it out. — Eve Marie Mont

The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served plain. The first course could include a dollop of Italian in 1492, but not Spanish spice or French sauce or too much Indian corn. Nothing too filling or fancy ahead of the turkey and pumpkin pie, just the way Grandma used to cook it. — Tony Horwitz

Good french cooking cannot be produced by a zombie cook. — Julia Child

No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook. — Sirio Maccioni

When I moved to Paris at 16, I held a dinner party in my first apartment and served only red wine, French fries, and mashed potatoes. Unable to cook, I relied on people taking me out. — Jerry Hall

Chef: Any cook who swears in French. — Henry Beard

The French cook; we open tins. — John Galsworthy

Sometimes, if you want to be happy, you've got to run away to Bath and marry a punk rocker. Sometimes you've got to dye your hair cobalt blue, or wander remote islands in Sicily, or cook your way through Mastering the Art of French Cooking in a year, for no very good reason. — Julie Powell

The French use cooking as a means of self-expression, and this meal perfectly represented the personality of a cook who had spent the morning resting her unwashed chin on the edge of a tureen, pondering whether she should end her life immediately by plunging her head into her abominable soup ... — Rebecca West

Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms. — Benjamin Millepied

Years later, when Julia was famous she would often receive letters from people who asked not simply how they might learn to cook. They already knew the answer: The owned her cookbooks, but they were yearning to know how they might become passionate about it. She always answered the same thing: Go to France and eat. — Karen Karbo

Eleanor Roosevelt loved to write. She was a wonderful child writer. I mean, she wrote beautiful essays and stories as a child. And Marie Souvestre really appreciated Eleanor Roosevelt's talents and encouraged her talents. Also, she spoke perfect French. She grew up speaking French. She's now at a french-speaking school where, you know, girls are coming from all over the world. Not everybody speaks French. — Blanche Wiesen Cook

Even if I'm gone all day, breakfast is the one meal I always cook for my kids. I make French toast, oatmeal, or an egg burrito. — Gabrielle Reece

Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent. — Curnonsky

It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty. — Wylie Dufresne

I was extremely curious growing up. I taught myself how to sew, French braid, and cook. When I wasn't creating things with my hands, I was learning more about tech. I was experimenting with email at nine, had my first cell phone at 13, and was truly obsessed with the Internet as a teenager. — Brit Morin

I didn't understand for a long time, but what attracted me to MtAoFC [Mastering the Art of French Cooking] was the deeply buried aroma of hope and discovery of fulfillment in it. I thought I was using the Book to learn to cook French food, but really I was learning to sniff out the secret doors of possibility. — Julie Powell

FRENCH EGGS Put a lump of butter the size of an egg in a fireproof dish, mixing in when it is melted some breadcrumbs, a chopped leek, the inside of three tomatoes, pepper and salt. Let it cook for three or four minutes in the oven, then stir in the yolks of two eggs, and let it make a custard. Then break on the top of this custard as many eggs as you wish; sprinkle with pepper and salt. Let it remain in the oven till these last are beginning to set. Take out the dish, and pass over the top the salamander, or the shovel, red hot, and serve at once. I have seen this dish with the two extra whites of eggs beaten and placed in a pile on the top, and slightly browned by the shovel. — Various

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style ... I cook from the soul. — Aaron Sanchez

I'm a breakfast type of guy. Don't get me wrong. I can cook, I'm kinda nice on the burner, but I enjoy making breakfast. I do it all ... Scrambled eggs ... French toast ... Pancakes ... Breakfast is my thing. — Ja Rule