Elizabeth Gilbert Quotes

Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The Little Italian.' Very little production value, but it was good.

I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.

I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.

I always knew that food and wine were vital, with my mother being Italian and a good cook.

I just love food, especially my mom's Bulgarian cooking. Taco Bell is my favorite fast food restaurant. I also love Italian food.

I'm a really good dinner party guest. I am always so appreciative, impressed that anyone has even managed to turn on the oven and cook for me.

I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook. I always come with a good appetite!

I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.

Oh, my wife is a wonderful cook. She comes from a food-loving Italian family - her father owned a pizzeria!

I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.

Usually I wear my grandma's old aprons, or others I have collected in my travels. When I was young, I would sit and watch my grandma prepare stuff. She wasn't Italian, but she did really good Italian food.

If your mother cooks Italian food, why should you go to a restaurant?

The only thing I've cooked while entertaining is stir-fry.

I do most of the cooking at home, and both my mom and my mother-in-law are excellent chefs. However, I wouldn't call myself a chef.

I love to have a dinner party. I love to have people over. I like the feeling it creates in my home - having guests laughing and telling their stories - and I put a lot of thought into it. I plan my menu kind of depending on whatever mood I'm in.

My mum, she's a really good cook, she was our school cook as well, so in primary school. She was always cooking and in the kitchen so I've always been interested in it through her.

My grandmother Dora taught me how to cook. She's from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.

I cook stuff that I picked up from my husband's mother. I thought that would be a good way to his heart, you know. I love to cook Italian and French, also.

I make a good spaghetti sauce and can mix a nice drink.

My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.

I consider a good dinner party at our house to be where people drink and eat more than they're meant to.

My best hostess tip is to have good food and really good music!

Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You're sharing your life with people. Of course, it's also an expression of your own need for approval and applause. Nothing wrong with that.

I'm away so much I've had to learn to cook, and I find it relaxing after filming. I make stews and liver and bacon, and an Italian mate taught me how to make a mean puttanesca sauce.

I've got eight children, 10 grandkids. I have friends over all the time, and I like to cook.