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Culinary Skills Quotes

Browse 6 quotes about Culinary Skills.

Culinary Skills Quotes

“My mom absolutely LOVED all things English, so it’s not too surprising that she loved English tea parties. When she and I traveled—which was frequently—we often found ourselves in locations (Vancouver, Ottawa, London, Bath, Cardiff, to name a few) where we could take advantage of that lovely English custom of “taking tea.” So, for a special surprise party, I invited a dozen of Mom’s Gainesville friends to “take tea” with us. Even though it was December, it was warm enough to use the screen porch and the deck. That’s the “Florida advantage!”

FamilyFriendsPhotographyKitchenMemoirsCookbookArtsMenuCulinary SkillsLove Of Food
Book:The Kitchen and the Studio: A Memoir of Food and Art
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“Almost every family has their own Christmas traditions (if, indeed, they celebrate Christmas) and we certainly had several. First, the house was thoroughly cleaned and decorated with wreaths and paper chains and, of course, the Christmas tree with all its sparkling lights and ornaments. The cardboard nativity scene had to be carefully assembled and placed on the mantle. And there was the advent wreath with its little windows to be opened each morning. And then there were the Christmas cookies. About a week before the holiday, Mom would bake several batches of the cookies and I invited all my friends to come and help decorate them. It was an “all-afternoon” event. We gathered around our big round dining table with bowls of colored icing and assorted additions—red hot candies, coconut flakes, sugar “glitter,” chocolate chips, and any other little bits we could think of. Then, the decorating began!”

FamilyFriendsPhotographyKitchenCulinaryBiographyMemoirsArtsMenuCulinary Skills
Book:The Kitchen and the Studio: A Memoir of Food and Art
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“So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!”

ImaginationFamilyFriendsBiographyExperiencesTeachingsMemoirsMenuCulinary SkillsLove Of Food
Book:The Kitchen and the Studio: A Memoir of Food and Art
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“If there’s an eighth wonder of the world, I would suggest lavender. Not only is it beautiful to the eye and heavenly to the nose, it also is said to have antiseptic and anti-inflammatory properties and research suggests it may be useful in treating anxiety, insomnia, and depression. And it’s a wonderful addition to—ta-da—COOKIES! Mom always kept a large wooden wine barrel filled with lavender next to the back porch so she could grab a handful of lavender flowers whenever the mood struck her. She made lavender sachets to hang in the closets and added lavender to her rose potpourri. We regularly had lavender lemonade or lavender muffins and often some lavender flowers were identifiable in a lamb stew or as a garnish for steaks. All part of our Mediterranean lifestyle.”

ImaginationFamilyTravelCulinaryBiographyExperiencesTeachingsMemoirsMenuCulinary Skills
Author:Mallory M. O'Connor
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“Take the greatest care of your knives; don’t cut with them on an enamel or marble-topped table or a plate; have a good steel for sharpening; keep your kitchen knives in a special box or compartment of the knife drawer; wash, dry, and put them away, with the points stuck into a cork, as soon as you have finished with them. Let it be understood by all members of the household that there will be serious trouble if your knives are borrowed for screwdriving, prising open packing-cases, cutting fuse wire or any other purpose for which they were not intended.”

French CuisineCulinary Skills
Book:French Country Cooking
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“A sole cooked in a rich sauce of cream and mushrooms must be followed by a dry dish of entirely different aspect such as a roast partridge or a grilled tournedos, cold ham, jellied beef or a terrine of duck. It must not be preceded by a creamy mushroom soup, nor followed by chicken cooked in a cream sauce. Have some regard for the digestions of others even if your own resembles that of the ostrich.”

French CuisineCulinary Skills
Book:French Country Cooking
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