A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
I didn't come out until 5 or 6 o'clock in the evening. Sleep all day, sleep and cook and eat, stay in the house. That sun is hot, anyway. It ain't right out there.
Cook what's fresh for the day. When you're using fresh fruits, vegetables, and foods, it's easier to keep the weight off. And I eat whatever I want - just not a ton of it.
I have an English identity and a French identity. When I'm in France, I'm more outgoing. And the French part of me cooks, whereas the English part of me writes.
Rosa Hubermann: [while feeding Max soup] Well, at least someone appreciates my cooking. [a second later, Max throws up the soup]
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.
I was very, very little - it was the first time I ever cooked on my own, with my mother's supervision - and I made scrambled eggs. I felt so accomplished, like magic!
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
John McClane: [fighting Karl] You motherfucker, I'm gonna kill you! I'm gonna fuckin' cook you, and I'm gonna fucking eat you!
Tony Wendice: [on the phone with Margot] I'm so glad we don't have to go to Maureen's; she's such a filthy cook.
Paul Edgecomb: Seeing a man die isn't enough for you, you gotta be close enough to smell his nuts cook?
Colette: So you see, we are artist, pirate. More than cooks are we. Linguini: We? Colette: Oui. You are one of us now, oui? Linguini: Oui.
Django: Where are you going? Remy: Back to the restaraunt! They'll fail without me! Django: Why do you care? Remy: Because I'm a cook!
Skinner: [to Collette] Since you have expressed such an interest in his cooking career, you shall be responsible for it. Anyone else? Then back to work!
[about to be cooked alive by the Ewoks] Han Solo: I have a really bad feeling about this.
Monty: I can never touch meat until it's cooked. As a youth I used to weep in butcher's shops.
I have never been so calculating as to sing some Barry White song to get a girl. But I do think it's very romantic to cook dinner and sit around the piano at night and sing together.
