Cookbook Quotes

Quotes tagged as "cookbook" Showing 1-30 of 47
“I didn't drive eleven hours across the state of Texas to watch my cholesterol.”
Robb Walsh

“There are some things that don't change much. I find the smell of a dish, or the way a certain spice is crushed, or just a quick look at the way something has been put on a plate, can pull me back to another place and time. I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint or a smell, be chaperoned back to a beautiful moment.”
Tessa Kiros

The Silver Elves
“My cooking spoon,
My magic wand,
Of this dish,
You will be fond.”
The Silver Elves, The Elf Folks' Book of Cookery: Recipes for a Delighted Tongue, a Healthy Body and a Magical Life

The Silver Elves
“It is important to view a recipe book as one that you use daily and what we in our family call "a living book" — a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical enchantments, to be consulted, used and altered as needed.”
The Silver Elves, The Elf Folks' Book of Cookery: Recipes for a Delighted Tongue, a Healthy Body and a Magical Life

The Silver Elves
“Healing Magic I instill,
Far Greater this,
Than any pill!”
The Silver Elves, The Elf Folks' Book of Cookery: Recipes for a Delighted Tongue, a Healthy Body and a Magical Life

“Cookbooks are almost a substitution for a lost sense of culture. People want some other life than the one they're living, so they buy a cookbook with pictures and imagine themselves as part of that life.”
Mark Miller

Christy Bright
“She is my "Soul Dog" and I totally get it now.”
Christy Bright, Shaggy Dog Eats!: 24+ Recipes for Easy, Delicious Dog Treats

Allison Robicelli
“If it wasn't for curse words and grandoise hand gestures, I don't know if Brooklynites would even be able to communicate. In fact, I had requested that holograms of me making dramatic hand gestures be included in this book, but my publisher said it was "too expensive", which is total fucking bullshit.”
Allison Robicelli, Robicelli's a Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes

Julie Powell
“Do you know Mastering the Art of French Cooking? You must, at least, know of it- it's a cultural landmark, for Pete's sake. Even if you just think of it as the book by that lady who looks like Dan Aykroyd and bleeds a lot, you know of it. But do you know the book itself? Try to get your hands on one of the early hardback editions- they're not exactly rare. For a while there, every American housewife who could boil water had a copy, or so I've heard.
It's not lushly illustrated; there are no shiny soft-core images of the glossy-haired author sinking her teeth into a juicy strawberry or smiling stonily before a perfectly rustic tart with carving knife in hand, like some chilly blonde kitchen dominatrix. The dishes are hopelessly dated- the cooking times outrageously long, the use of butter and cream beyond the pale, and not a single reference to pancetta or sea salt or wasabi.”
Julie Powell, Julie & Julia: My Year of Cooking Dangerously

Karma Brown

The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes.
Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck."
Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.”
Karma Brown, Recipe for a Perfect Wife

Kiera Cass
“It’s too humiliating.”
Kiera Cass, The One

Bjorn Shen
“So Artichoke was a restaurant borne out of impulse and recklessness. Four years on, it’s also a testament to how an enterprise started on such a fucked up approach can actually succeed.”
Bjorn Shen, Artichoke: Recipes & Stories from Singapore's Most Rebellious Kitchen

Bjorn Shen
“But what little we did know, we brandished wildly like cavemen’s clubs, slinging out stuff we felt tasted good. That was as intricate as our
game plan ever was—to make food that tasted good.”
Bjorn Shen, Artichoke: Recipes & Stories from Singapore's Most Rebellious Kitchen

Alex Guarnaschelli
“These recipes, and my story, are old school because… they will make you feel like you are mixing a recipe with the spontaneity of the act of cooking itself.”
Alex Guarnaschelli, Old-School Comfort Food: The Way I Learned to Cook

Julia Glass
“None of this Mad Mario showmanship- orange clogs and Bermuda shorts fit for Babar, sweetbreads garnished with squash blossoms stuffed with cheese from the milk of Angora goats who live in the Pyrenees. Litchi sorbet veined with coconut milk and honey from Crete.”
Julia Glass, The Whole World Over

Stacey Ballis
“Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew.
From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right.
Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.”
Stacey Ballis, Recipe for Disaster

Allison Robicelli
“Angel food cake could never be the food legitimate angels eat, because in heaven you can eat steak and chocolate and very expensive cheese. The angels who feed on this cake are the kind that show up in Thomas Kinkade paintings or sing backup for Corey Feldman.”
Allison Robicelli

Susan Rebecca White
“When Kate arrived, Alice offered her breakfast: strong coffee, coffee cake made from a sweet yeast dough, and bacon baked on a cookie sheet in the oven. When they finished eating, Alice handed Kate a black-and-white-speckled notebook filled with details about her childhood in North Carolina.
With growing interest Kate read about the gentle slope of land upon which Alice's family built their farm and how in the mornings the dew looked like steam rising from the grass. She read about the pigs Alice's family raised, how they were finished on acorns, making their meat unbelievably silky. Kate read about Alice's mother's cooking, how she could turn the humblest ingredients into something magical: creamy chess pies, tender squirrel stew, butter nut cookies at Christmas time that were both salty and sweet.”
Susan Rebecca White, A Place at the Table

Pat Conroy
“But, until that day, I had no idea I was being raised by one of the goddamnest fighter pilots in the history of the Marine Corps. My father and I looked at each other, and I believe we both realized we had just completed our first great day as father and son.”
Pat Conroy, The Pat Conroy Cookbook: Recipes of My Life

Crystal King
“In Scappi's cookbook we see the first Italian recipes ever published that rely heavily on dairy, particularly butter and cheeses. There are also numerous recipes for pasta. Turkey makes its first appearance in an Italian cookbook. And many of us today are familiar with a recipe first found in L'Opera: zabaglione. The flavors that are prevalent in the cookbook are a little cloying to modern audiences, relying heavily on rosewater, sugar, pepper, ginger, nutmeg, and cinnamon. These flavors make sense in the variety of flaky pastries that are described in the book, but can be a little more off-putting when incorporated into a savory pasta dish.”
Crystal King, The Chef's Secret

Roselle Lim
“The recipes ran the gamut of vegetarian, fish, chicken, beef, pork, noodles, soups, stews, and desserts. They also spanned cuisines from Cantonese, Sichuan, Shanghainese, and even Taiwanese. My grandmother must have expanded her repertoire. The care and poetry of each recipe was accentuated by its simple instructions and colorful anecdotes.”
Roselle Lim, Natalie Tan's Book of Luck & Fortune

Martine Bailey
“She remembered those fancy receipt books written by Lady Nonesuch, or Countess Thingumabob, and laughed out loud. They boasted how damnable high bred the lady was, and how the reader might herself be reckoned à la mode, if she could only cook such stuff herself.
No, her book would hold a dark mirror to such conceits. Since Mother Eve's day, women had whispered of herblore and crafty potions, the wise woman's weapons against the injustices of life; a life of ill treatment, the life of a dog. If women were to be kicked into the kitchen they might play it to their advantage, for what was a kitchen but a witch's brewhouse? Men had no notion of what women whispered to each other, hugger-mugger by the chimney corner; of treaclish syrups and bitter pods, of fat black berries and bulbous roots. Such remedies were rarely scribbled on paper; they were carried in noses, fingertips and stealthy tongues. Methods were shared in secret, of how to make a body hot with lust or shiver with fever, or to doze for a stretch or to sleep for eternity.
Like a chorus the hungry ghosts started up around her: voices that croaked and cackled and damned their captors headlong into hell. Her ghosts were the women who had sailed out beside her to Botany Bay, nearly five years back on the convict ship Experiment. She made a start with that most innocent of dishes: Brinny's best receipt for Apple Pie. For there was magic in even that- the taking of uneatables: sour apples, claggy fat, dusty flour- and their abradabrification into a crisp-lidded, syrupy miracle. Mother Eve's Secrets, she titled her book, a collection of best receipts and treacherous remedies.”
Martine Bailey, A Taste for Nightshade

Martine Bailey
“There had been a method to bake fruit cake amongst the receipts I found in Peg's quarters at Delafosse; written inside that book of hers titled Mother Eve's Secrets. For an unthinking moment, I thought I'd found something of worth amongst Peg's hoard. She had always been a fine pastry cook, her puddings dripping with hot syrup, her desserts as light as sugared clouds, her tea-board a never-ending array of ratafias, cakes, and tarts.”
Martine Bailey, A Taste for Nightshade

“I never understood my first cooking lesson. I was six and had chicken pox, and my mother, having exhausted all other entertainments, began to explain how to boil an egg. The water must be salted. "It's to keep them from cracking." She regarded the egg. "But they still crack." We pondered this for a moment, then I nodded. Whether it cracked or not, obviously an egg had to be pacified with an offering of salt.”
Arthur E. Grosser, The Cook Book Decoder or Culinary Alchemy Explained

“La Puglia è servita: Ricette semplici e gustose”
Marco D'Arminio

Nanette L. Avery
“If you can read you can cook, if you can season you can delight.”
Nanette L. Avery

“Every Great Relationship Begins with the Perfect Meal”
Sharon Esther Lampert, The Cookbook of Everlasting Love: Sex on a Plate: Food as Foreplay

Kevin Pagenkop
“Food is culture. Food is history. Food is fun.”
Kevin Pagenkop, Badass Cookery & General Shenanigans

Craig J. Tomsky
“In most cases what we perceive as ‘perfection’ is rarely attainable. However, if you continuously strive for excellence, you will be pleasantly surprised by just how close you can get.”
Craig J. Tomsky

Annabel Abbs
“I have started to see poetry in the strangest of things: from the roughest nub of nutmeg to the pale parsnip seamed with soil. And this has made me wonder if I can write a cookery book that includes the truth and beauty of poetry. Why should the culinary arts not include poetry? Why should a recipe book not be a thing of beauty?
My thoughts come quickly and smoothly in the solitude of the kitchen, and as I beat the eggs I find myself comparing the process of following a recipe to that of writing a poem. Fruit, herbs, spices, eggs, cream: these are my words and I must combine them in such a way they produce something to delight the palate. Exactly as a poem should fall upon the ears of its readers, charming or moving them. I must coax the flavors from my ingredients, as a poet coaxes mood and meaning from his words.”
Annabel Abbs, Miss Eliza's English Kitchen: A Novel of Victorian Cookery and Friendship

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