Nathan Myhrvold Quotes

I learnt basic cookery by watching my mum.

All my family were brilliant cooks when I was growing up, but I ended up just cleaning up, so I've always lacked confidence in the kitchen.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

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 am originally from Florida. So Thanksgiving was always something I really looked forward to, because I got to travel back home every year and see everyone all at once, around one big happy table.

Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.

I've always been a foodie. My grandmother got me hooked on cooking.

I never cooked at home - my father was the chef.

Something I didn't even know was on my bucket list has been achieved. I have cooked Thanksgiving dinner with Martha Stewart. I vow to follow the gospel of her teachings and do my very best in the remarkably less glamorous kitchen of my own home... without the luxury of magically appearing prep bowls filled by a staff of sous chefs.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.

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.

We have got too many kids around the house to have a romantic meal at home. But Danielle is a fantastic cook. She does a brilliant lasagne, great roasts and a great chilli dish. She knows the way to my heart.

I think for me, as far as cooking, some of it came naturally just from watching my dad. My dad was more of the cook than my mom was, so it's just handing it down from generation to generation. I just love to cook and have fun. And as performers, we love to cook, and we love to entertain people.

I love being at home now, improving my cooking. I've got a really bad memory, so my first attempts were a disaster - I'd forget what ingredients to put in. But I do a lasagna that's a crowd-pleaser, and a good lemon drizzle cake, which I take to my mom's for the Sunday roast to fatten the family up.

I like cooking but I don't know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

I don't cook - I can cook - but I'm not very good. I like being asked over for dinner, because she can't cook either. We would starve if it weren't for modern technology. I know how to work a microwave, but love home cooked meals.

I love to cook. My mom taught me to cook at a very, very young age.

I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.

I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.

I'm OK with messing up sometimes and not getting everything perfect - and there's something really relatable there for people that aren't so seasoned in the kitchen.

I grew up cooking. I was always in my grandma's cooking, and I never thought of it as a career.

I love jerk chicken. I could literally eat it every single day of my life. I also like curry goat, rice and peas, and ackee and saltfish. For some reason, no one ever taught me how to cook, though. They've always cooked for me!

My sisters started to cook at nine and, being one of the youngest, I wanted in on it, too, so I began at six on potato-peeling duty as french fries were my thing.