Regressing back to an infant state is nothing to be proud of. Rich Americans don't drive themselves, don't cook, don't do their own nails/hair/make-up, don't shop, and I suppose all they've got in common with rich British people is that they don't raise their own kids, either.
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.
I worked from 12 to 17, six years in a bakery. I was a pastry cook.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
I'm obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash.
I don't really cook much. I'm more of a baker. My favorite things to bake that everybody loves, and I can only keep in the house for about ten minutes, are 7-Up cake and Pineapple Upside-Down cake.
I go four- wheeling in my truck. I also like to fish, cook, do stuff around my house. I even studied fencing for awhile.
Among the fables that inspired the British Admiralty's cartographic assignments to Captain James Cook in the 1770s and Captain George Vancouver in the 1790s was a 1640 account under the name of Bartholomew de Fonte that appeared in a journal with the delightful title 'The Monthly Miscellany, or Memoirs for the Curious.'
Many of my friends are chefs, and I learnt to cook watching them.
I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese - I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
Whenever I want to know how to cook something, I can't ask one chef - I have to ask six.
Travelex has grown into a global business in just 25 years. The acquisition of Thomas Cook's Global & Financial Services has created a business that would have had a combined turnover of U.S. $28.4 billion in 2000.
I want to eat, cook, meet famous people and make fun of them.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.
I never cook. My favorite place to eat is Smith & Wollensky in Chicago.
I'm a professional cook. I've worked with other cooks from all over the world, but my family is not that way - they're always lived within 25 miles of my hometown!
I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.
My husband is a brilliant cook - enthusiastic and good - but he has not mastered the clearing up as you go along.
I didn't work for Jimmy Carter all those years to go to cocktail parties. I was there as a political adviser, a short-order cook, to work on topical matters.
I am very picky about my food, and I'm very healthy-oriented, so I always try to cook.
If you ask the government to solve all of your problems, it's a bit like asking your wife to cook and clean, to raise the children, to hold down a second job to help with the family finances, to keep her parents happy and well and keep your parents happy and well, and to also - to do the lawn and clean the gutters.
I learned how to cook, began reading books on food. I began to understand about nutrition. It never had occurred to me that what you ate could affect how you felt. It could affect your health. It seems obvious now, but at age 23 or 22 or whatever I was, it wasn't obvious at all.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
I was a very good cook, and I knew I could build a business.
I'm more to my family than a wonderful, luminous cook. I'm also a wonderful, luminous butler and a wonderful, luminous chauffer. And checkbook. I'm a luminous checkbook, too.
I'm an avid cook. Brazilian, some Italian, a little French. And I often throw dinner parties.
I don't know how to cook, but I do know how to bake.
I cook with wine, sometimes I even add it to the food.
Food brings back memories. I had a mom that wasn't a good cook, so I would eat my grandma's food. It was amazing because it brings back a time almost in Technicolor. I see her house, I see her stove; I think about what it felt like when I was sick, and it felt like love.
People can see that we are part of a tradition of absurd comedy, stretching from Spike Milligan and Peter Cook through to Monty Python and Vic Reeves. We're not like Ricky Gervais's hyper-real cringe comedy. We're at the other end of the scale, but there's room for the sillier stuff, too.
I am the worst cook. I make a mess making a bowl of cereal... like, I'm just such a klutz in the kitchen.
You'll always find me at a good sushi spot. Once, at a restaurant, a cook came out from the kitchen and asked for a picture with me. That was flattering.
