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Cooking Quotes

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Cooking Quotes

“In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!”

LifeCreativityFoodCookingJulia Child
Book:My Life in France
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“Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket”

FoodCookingCooksIngredientsRecipesFoodieHealthyeatingHomecookngPollanfamilytableDana Pollan
Book:The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
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“I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.”

FoodCookingCooksIngredientsRecipesFoodieHealthyeatingHomecookngPollanfamilytableLori Pollan
Book:The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
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“Many Detroiters, for example, are beginning to see urban agriculture as a real part of the solution; to grow things right where people live, where they work, and definitely need healthier food on the table. Green city gardens are scattered throughout Detroit now, from the schoolyard at Catherine Ferguson Academy for pregnant teens and teen moms, to reclaimed land owned by a local order of Catholic friars (Earthworks), to a seven-acre organic farm in Rouge Park. Together, city gardeners, nonprofit organizations, and the Greening of Detroit resource agency are writing a new local-food story of urban Michigan.”

FoodHealthCookingGardeningDetroit
Book:Tasting and Touring Michigan's Home Grown Food: A Culinary Roadtrip
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“I was taught how to tie up the loin with a butcher's looping knot and was so excited by the discovery that I went home and practiced. I told Elisa about my achievement. “I tied up everything,” I said. “A leg of lamb, some utensils, a chair. My wife came home, and I tied up her too.” Elisa shook her head. “Get a life,” she said and returned to her task.”

FoodCookingFood Love
Book:Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
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“Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem.”

FoodCooking
Book:Cinnamon and Gunpowder
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“I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.”

FoodHealthCookingLifestyleFitnessDiet
Book:The Warrior Diet
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“I believe that the secret to becoming successful in life is taking it one step at a time, do not look at the challenge just concentrate on getting through each step at a time, learning from your mistakes as you go forward. By doing this, you will reach your goal. Remember, quitters never win and winners never quit. Also, I can do all things through Christ who strengthens me.”

HealthSelf ImprovementCookingWriting BooksAnti AgingCookbooksSuperfoodsWriting EbooksMaking Whiteboards
Book:Superfoods: Superfoods For Super Health
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“As I stand there, staring absently at the stirring pot on the wall, I remember Greg’s words all those years ago: No one could create peace for me. Yes, I did the tough work to heal on my own. But in the process I’d missed the finer point. An insular life is just another wall. The realization rushes over me: There can be no peace without community. Real community – people to count on, and who could count on me.”

CommunityCookingInner PeaceIsolationPeace Quote
Book:Life from Scratch: A Memoir of Food, Family, and Forgiveness
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“The sergeants are shunted forward and they blink and stare up at Gonzo as he leans on the edge of his giant mixing bowl. MacArthur never addressed his troops from a mixing bowl--not even one made from a spare geodesic radio emplacement shell--and certainly de Gaulle never did. But Gonzo Lubitsch does, and he does it as if a whole long line of commanders were standing at his shoulder, urging him on. "Gentlemen," says Gonzo softly, "holidays are over. I need an oven, and I need one in about twenty minutes, or these fine flapjacks will go to waste, and that is not happening." And something about this statement and the voice in which he says it makes it clear that this is simply true. One way or another, this thing will get done. Under a layer of grime and horror, these two are soldiers, and more, they are productive, can-do sorts of people. Rustily but with a gratitude which is not so far short of worship, they say "Yes, sir" and are about their business.”

WarHumorCookingSoldiersPancakesFlapjacks
Book:The Gone-Away World
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“Take five pounds of hulled whole wheat. Hold it in your arms. Feel that it weighs nothing compared to the load that lays heavy on your heart. Wash the wheat, let your tears join in. Strike a match, strike up faith, light the gas, Watch the wheat bubble and boil. See steam rising like hope. Take the pot from the heat and pour the wheat through a sieve. Lay the grain on a sheet overnight to dry. Rest your head on your own sheets. Dream of a flower dying, shedding its seeds, allowing another flower to grow.”

GriefCooking
Book:Red Ink
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“In the morning, on the day of remembrance, put the wheat in a bowl with walnuts, almonds and parsley. Add a message of devotion, a wish for the future, your gratitude to God. Sprinkle in cinnamon, not guilt. Throw in sesame seeds, throw away your fear. Turn out your mixture and create a mound - a monument to love. Brown some flour and sift. Add a layer of sugar. Press flat. Finally, crush the skin of a pomegranate with the remains of your fury and spread the seeds with love, in the shape of a cross.”

GriefCooking
Book:Red Ink
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“How an Englishman came to be ‘Cooking up a Country’ in Italy It was a book that got me into this mess. Almost twenty years ago after reading Annie Hawes excellent, Extra Virgin, I jumped on a flight intent on experiencing Liguria for myself. What I discovered here has had me coming back for holidays ever since. Until two years ago, that is, when I bowed to the inevitable British compulsion to own property.”

TravelCookingRecipesItalyFoodieChefsLiguriaRiviera
Author:James Vasey
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