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Recipes Quotes

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Recipes Quotes

“This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.”

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Book:Chocolat
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“We quickly became friends with other art faculty members such as the ceramist Jim Leedy and his wife Jean and art historian/artist Bill Kortlander and his wife Betty. I also began taking classes in Southeast Asian history with John Cady, who had resigned from his position at the U.S.[CB4] [mo5]  State Department because he thought it would be a huge mistake to get involved in a “land war in Southeast Asia.” In 1966, his warnings were starting to become all too obvious as the Vietnam war grew and protests against it emerged. Dr. Cady was in the thick of the protests and was even being shadowed by the F.B.I. After I finished my BFA in art in 1966, I began work on a master’s degree in history at Dr. Cady’s urging. He and his wife became frequent guests at our parties”

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Book:The Kitchen and the Studio: A Memoir of Food and Art
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“I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.”

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Book:The Kitchen and the Studio: A Memoir of Food and Art
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“I love salmon. Of all my fishy friends, I love salmon the best. Or trout. Or tuna. Or smelts. Oh heck. I love them ALL! But I have such fond memories of salmon. See, my dad was a fisherman. I mean a fanatic fisherman. Fishing was probably what he liked to do most (along with gardening and riding horses and camping in the Sierra and bowling and… ) But honestly, folks, fishing was probably the winner for leisure-time activities.”

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Book:The Kitchen and the Studio: A Memoir of Food and Art
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“Our Toast Not to the Future, nor to the Past; No drink of Joy or Sorrow; We drink alone to what will last; Memories on the Morrow. Let us live as Old Time passes; To the Present let Bohemia bow. Let us raise on high our glasses To Eternity--the ever-living Now.”

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Book:Bohemian San Francisco, Its Restaurants and Their Most Famous Recipes: The Elegant Art of Dining
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“More often than not, expecting to lose weight without first losing the diet that made the weight loss necessary is like expecting a pig to be spotless after hosing it down while it was still rolling in mud.”

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Author:Mokokoma Mokhonoana
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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”

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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.”

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Book:The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
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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.”

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Author:James Vasey
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“In the wake of scientific rationality, mind turns into a wave of noetic deracination. This deracination of thought and its noetic drift is commensurate with what Plato calls the Form of Good as the Form of Forms, since it sets up the scaffolding for a conception of the realm of intelligibilities as a complex system of recipes for crafting a world which includes not only satisfying lives but also the perpetual demand for the better.”

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Book:Intelligence and Spirit
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“Maybe she hadn't worked in a restaurant, but anyone who made their cookbooks look like that must have known something. I flipped through a few others. Thai salads, meringue-topped cakes, Carolina barbecue. Then on the bottom shelves, I found a row of cheap black-and-white speckled notebooks. They didn't fit the grown-up vibe of the rest of the room. Everyone has a soft spot, Jay had said. I reached for one. "Cooking Notes," it said in sparkly green pen on the cover. The handwriting was rounder. A kid's. "October 25," I read slowly, trailing my finger along the page. Fish sticks. Cook at 400F for two minutes longer than the box says. Hank likes one tablespoon ketchup and one tablespoon yellow mustard mixed together. Mom likes one tablespoon mayonnaise with juice of a quarter of a lemon and one teaspoon Tabasco. Hank's waffles. Toast Eggos on medium, put on butter and maple syrup, then microwave for ten seconds to melt everything together. I flicked through a year of little Ellie's cooking. A lot of it was her trying to dress up convenience food--- pancakes, ramen. Toward the end of the notebook, she'd started to try random scratch recipes. Ground Turkey Tacos had lots of stars and fireworks drawn around it, while another for zucchini omelets only had "Yuck.”

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Book:The Slowest Burn
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“Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.”

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Book:The Kitchen and the Studio: A Memoir of Food and Art
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“How We Gain and Lose Weight To understand how we gain and lose weight, we need to start with insulin. Medical researchers and internal medicine doctors almost universally agree that the amount of insulin a person produces determines weight gain and weight loss. For example, Gary Taubes, a medical researcher and recipient of multiple awards from the National Association of Science Writers, refers to insulin as “the stop-and-go light of weight gain and loss.” Produce more insulin—you will gain weight. Produce less insulin— you will lose weight.”

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Book:Glucose Control Eating: Lose Weight Stay Slimmer Live Healthier Live Longer
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“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.”

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Book:Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery
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“Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage.”

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Book:Sweet Salt Air
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“Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.”

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Book:Wedding Girl
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“The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. “To her,” as a noted food writer indicated, “French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.”

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Book:Dearie: The Remarkable Life of Julia Child
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“Page after page of sauces. Page after page of soups. Bisque of snipe à la bonne bouche. Bisque of crab à la Fitzhardinge, which included adding a pint of boiling cream. Puree of asparagus à la St George involved three dozen small quenelles of fowl and half a pint of small fillets of red tongue. Mercy me. I flicked on. What on earth was ragout of cock's kernels à la soubise, or ragout of ox palates? At the Tilleys' residence, we rarely ate offal. Mr Tilley was fond of liver and bacon, but Mrs Tilley saw offal as food of the lower classes, for those who could afford nothing better. So our meals were good old-fashioned roast beef, leg of lamb, chops and steaks, with thee occasional steak and kidney pie. These recipes looked horribly complicated: Put about half a pound of cock's kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm. I read on. As soon as they whiten... pat of butter... simmer... drain them on a napkin... small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce...”

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Book:Above the Bay of Angels
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“What Foods Create Blood Glucose? Blood glucose is not created just by sweets—it’s created by all foods. Proteins create glucose, fats create glucose, vegetables create glucose, fruits create glucose, fruit juices create glucose, starchy foods create glucose, and of course, sweets create glucose. So the key to losing weight is to consume less of the foods (including drinks) that create large amounts of glucose and replace them with foods and beverages that create smaller amounts of glucose and go into the bloodstream more slowly.”

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Book:Glucose Control Eating: Lose Weight Stay Slimmer Live Healthier Live Longer
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“I visualized these dishes, imagined their flavors, and then taught myself how to make an "airline" cut, using my boning knife to bone out the breasts but keep a drumette attached. I brined the pieces overnight in a water bath of sugar, salt, and bay leaf before roasting them off in the oven lathered with butter and surrounded by clusters of sweet grapes. I taught myself to shuck oysters, and broke into dozens of them each week to get good practice before plating them on a bed of cold seaweed and beach rocks that I harvested from the bay. I dressed them with a tiny spoonful of finely diced shallots with vinegar and black pepper, and some chopped cucumber and fresh dill.”

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Book:Margo's Got Money Troubles
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“Whenever I go online, I can count on being confronted with a recipe that I never asked for and which, the moment I see it, I kind of want to eat. Recently it was 'Herby Chicken Caesar Schnitzel', which was accompanied by the kind of video that's carefully calibrated to stoke a craving. Here's the schnitzel being caressed by soft, amber bubbles in the pan. Here's a money shot, when a knife rasps demonstratively over the crust. Here's a green salad being twisted through a slippery dressing. It is slung on top of the schnitzel like a satin quilt on an unmade bed. 'She's crispy, saucy, cheesy and a little bit spicy,' the recipe developer, Jodie Nixon, explains in the voiceover. It was posted by Mob-- a hugely successful British recipe platform with an ensemble cast of recipe developers, popular on social media and among younger cooks. Another day, it'll be an unsolicited close-up of a chicken thigh, fresh out of the pan, with tortoiseshell caramelized skin. 'They're crunchy, they're juicy,' Jordan Ezra King-- the cook-- says on the voiceover. 'Gonna do it with herby rice, and some nice pickle-y fresh crunchy salad.' Again, it was a recipe from Mob. Or how about those few weeks when my For You pages were hacked by an Instagram-famous sausage and gochujang rigatoni? You crumble and fry sausage meat until it's lightly browned, in pieces the size of granola clusters, then add gochujang, cream, shallot, Parmesan, breadcrumbs and a few other things. You can tell it's going to be aggressively pleasing in the same way as a McDonald's double cheeseburger. The recipe developer, Xiengni Zhou, narrates the video. 'It's quick, creamy, and kind of spicy,' she says, and the dish looks so good that you don't even care that you're getting déjà vu. The video has tens of thousands of likes, and it is also, unsurprisingly, from Mob.”

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Book:All Consuming: Why We Eat the Way We Eat Now
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“Panisses, those chickpea fritters sold by vendors on every street corner, and served with harissa, tomatoes, or roasted halloumi, or grilled sardines; navettes, the little orange-flower biscuits Louis serves with coffee; fougasse, that crispy Provençal bread, enriched with olive oil and herbs; pieds paquets in spicy tomato sauce; olive tapenade with salt lemon confit.It feels good to learn, and Louis admits that I may have an aptitude. He has grown warmer towards me. The customers are happy. I am even allowed officially to handle the book of recipes. Each one has a story. This tapenade is the first thing she made, when she was only eight years old, in her grandmother's kitchen. This is her mother's clafoutis, made with the fat yellow cherries from the tree at the back of the garden. And these pomponettes are what she made for the guests on her wedding day; scented with orange blossom and sprinkled with nuts and sugar. Orange is the scent of hope, she writes in hasty handwriting. A promise of something small and sweet. A vow, built from spun sugar and dreams, melting in the sunlight.”

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Book:Vianne
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“The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.”

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Book:The Cookbook Club: A Novel of Food and Friendship
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“In the Strongs' case, Lidy taught Hiram everything he knew about making shine. A medicine woman of sorts, she often turned to tinctures for those seeking relief. Made with their homemade liquor, the elixirs could offer a much-needed calming effect at a certain dosage or serve as a painkiller in larger ones. As for special ingredients, she rarely made the same recipe twice. Lidy loved nothing more than tossing a bucketful of overripe peaches or the innards of a mushy melon into the corn mash. Or fermenting some fresh fruit in a batch of shine to make her hooch something special--- and giving those peaches or pawpaws a kick. Shine's daddy had followed suit. But they didn't speak of that extra "somethin'-somethin'" outside the family. You went to your grave with that shit. Or you might get put in it early.”

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Book:The Moonshine Women
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“Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.”

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Book:How to Cook a Tart
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