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Quote by M. F. K. Fisher

“A pleasant aperitif, as well as a good chaser for a short quick whiskey, as well again for a fine supper drink, is beer.”

Quote by M. F. K. Fisher

Book:The Art of Eating

Work

The Art of Eating

This book delves into the intricate world of culinary techniques, exploring the art of preparing and enjoying food. It examines the cultural and historical aspects of eating, offering insights into the diverse ways in which food is consumed across different societies and times. more

Author

M. F. K. Fisher

M. F. K. Fisher, an American renowned food writer, was born on July 3, 1908, and passed away on June 22, 1992. Her works are known for their deep exploration of the relationship between food and human emotions, culture, and society. more

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“Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.”

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“Great cooking favors the prepared hands.”

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“I am a glutton. I'll eat whatever is there. Pizza. I love hot dogs anywhere. I've got nothing against any of that. If I feel like eating, I eat. I don't feel guilty about it at all.”

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“I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.”

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“I was born on the eighteenth of December, 1935, in the town Bourg-en-Bresse, about thirty miles northeast of Lyon, the second of three sons of Jeanne and Jean-Victor Pepin. Weighing only two and one half pounds, I nearly died at birth.”

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Book:The Apprentice: My Life in the Kitchen

Source: The Apprentice: My Life in the Kitchen

“You can't escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother's clam chowder. It's security, comfort. It brings you home.”

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“When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.”

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