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Old English coc, from Vulgar Latin cocus "cook," from Latin coquus, from coquere "to cook, prepare food, ripen, digest, turn over in the mind" from PIE root *pekw- "to cook" (cf. Oscan popina "kitchen," Sanskrit pakvah "cooked," Greek peptein, Lithuanian kepti "to bake, roast," Old Church Slavonic pecenu "roasted," Welsh poeth "cooked, baked, hot"). Germanic languages had no one native term for all types of cooking, and borrowed the Latin word (Old Saxon kok, Old High German choh, German Koch, Swedish kock).
There is the proverb, the more cooks the worse potage. [Gascoigne, 1575]
late 14c., from cook (n.); the figurative sense of "to manipulate, falsify, doctor" is from 1630s. Related: Cooked, cooking. To cook with gas is 1930s jive talk.
a person employed to perform culinary service. In early times among the Hebrews cooking was performed by the mistress of the household (Gen. 18:2-6; Judg. 6:19), and the process was very expeditiously performed (Gen. 27:3, 4, 9, 10). Professional cooks were afterwards employed (1 Sam. 8:13; 9:23). Few animals, as a rule, were slaughtered (other than sacrifices), except for purposes of hospitality (Gen. 18:7; Luke 15:23). The paschal lamb was roasted over a fire (Ex. 12:8, 9; 2Chr. 35:13). Cooking by boiling was the usual method adopted (Lev. 8:31; Ex. 16:23). No cooking took place on the Sabbath day (Ex. 35:3).