Cookbooks Quotes

Quotes tagged as "cookbooks" Showing 1-24 of 24
Jen Campbell
“CUSTOMER: I don’t know why she wants it, but my wife asked for a copy of The Dinosaur Cookbook.

BOOKSELLER: The Dinah Shore Cookbook?”
Jen Campbell, Weird Things Customers Say in Bookshops

L.J. Martin
“Somewhere close behind air and water is the need for food.”
L.J. Martin, Cooking Wild & Wonderful

Kate Lebo
“Never promise to make pie and fail to deliver on that promise.”
Kate Lebo, A Commonplace Book of Pie

Mary Ann Shaffer
“It was just the thing; the writer assumes you know nothing about cookery and gives useful hints: 'When adding eggs, break the shells first.”
Mary Ann Shaffer, The Guernsey Literary and Potato Peel Pie Society

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 cookie-verse is infinite”
Dorie Greenspan, Dorie's Cookies

Mary Berry
“Cooking and baking is both physical and mental therapy.”
Mary Berry

Anthony Lane
“That's the trouble with cookbooks. Like sex education and nuclear physics, they are founded on an illusion. They bespeak order, but they end in tears.”
Anthony Lane, Nobody's Perfect: Writings from The New Yorker

Anthony Lane
“Cookbooks, it should be stressed, do not belong in the kitchen at all. We keep them there for the sake of appearances; occasionally, we smear their pages together with vibrant green glazes or crimson compotes, in order to delude ourselves, and any passing browsers, that we are practicing cooks; but in all honesty, a cookbook is something you read in the living room, or in the bathroom, or in bed.”
Anthony Lane, Nobody's Perfect: Writings from The New Yorker

Randy Jernigan
“Summer of this year I will be releasing a 'diabetic friendly' cookbook, sharing recipes and tips that have helped me lose 140 pounds and beat diabetes and hypertension! The title 'Losing To Win' will be published by Creative Partners Publishing!
Randy jernigan, This Thing Called Love: A Collection of Love Stories to Gladden the Heart and Warm the Soul

Angelika Angie Hofmann
“Delicious, nutritious recipes inspired by a plant based diet. Amazing clean and light feeling foods.

All recipes are… Vegan, Gluten Free, Low Sugar, Guilt Free with a variety of raw recipes”
Angelika Angie Hofmann, Simple Healthy Delights

“Not just a recipe book, but a genuine overview of Tuscany's culinary history and culture, a journey in images through photographs taken specifically by expert photographers.”
Tuscookany, Tuscookany The flavours of Tuscany

“The sticky heaps of jellied marshmallows and tinted fruit that appear on too many tables should be shudderingly avoided along with their sickeningly sweet mayonnaise but my POTATO SALAD is something quite different.”
Margaret Yardley Potter, At Home on the Range

Angelika Angie Hofmann
“I believe cooking can be fun, healthy, easy and tasty! I hope you find some recipes in here that are some nice healthy alternatives and become part of your weekly flow.”
Angelika Angie Hofmann, Simple Healthy Delights

Allegra Goodman
“Who are you? She asked silently, as she laid away the collector's quotations, his drawings, his scraps of famous poetry: "Come live with me and be my love..." interleaved with menus: 'oysters, fish stew, tortoise in its shell, bread from the oven, honey from the honeycomb.' The books were unsplattered but much fingered, their pages soft with turning and re-turning, like collections of old fairy tales. Often Jess thought of Rapunzel and golden apples and enchanted gardens. She thought of Ovid, and Dante, and Cervantes, and the Pre-Raphaelites, for sometimes McClintock pictured his beloved eating, and sometimes sleeping in fields of poppies, and once throned like Persephone, with strawberry vines entwined in her long hair.”
Allegra Goodman, The Cookbook Collector

Allegra Goodman
“To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.”
Allegra Goodman, The Cookbook Collector

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

Beth Webb Hart
“But despite the chaos, Kitty B. is the best durn baker the town has ever known. She bakes all of the cakes and sweets for the town's social events, and she headed up the church cookbook publication, 'Lowcountry Manna', a few years back. That book made so much money for the parish that the vestry was able to put a new tin roof on the sanctuary and the rectory. Kitty B. has won numerous pie and cake contests across the southeast, and her lemon squares and hummingbird cakes were featured in 'Southern Living's' special baking issue two years ago.”
Beth Webb Hart, The Wedding Machine

“Letojanni is a little strip of a village with the sea in front and mountains behind, and I went up, past the fig and almond trees, until I found the terraces, each like a big garden, bordered by low stone walls. I felt like an explorer who has suddenly come across hidden treasure. The Interdonato is such an individual lemon that even through up until the Second World War it was very popular in England for serving with tea, in Sicily these days, they barely know of it on the other side of the island.”
Locatelli, Giorgio

The Cookbook King
“The World's Greatest Cookbooks”
the Cookbook King, Timeless COOKIE Recipes Cookbook

Iris Blume
“It's never too late to have a happy childhood.”
Iris Blume, Sourdough: A Beginner's Guide for Vegans

Cassandra Reeder
“As a little girl I always expected that one day adventure would happen to me—someday a tornado would whisk me away to Oz, or I’d fall down a rabbit hole, or David Bowie would kidnap me and take me to his labyrinth where he’d sing me songs and feed me magic peaches. (I still sorta wish David Bowie would kidnap me, but that’s beside the point.) As I get older, I realize you have to make adventure happen for yourself. I hope this cookbook helps you, dear reader, to make some tasty adventures for yourself—and maybe throw some really awesome LARP parties.”
Cassandra Reeder, The Geeky Chef Cookbook: Real-Life Recipes for Your Favorite Fantasy Foods - Unofficial Recipes from Doctor Who, Game of Thrones, Harry Potter, and more

“While she loved the whole idea of cooking elaborate meals, her forte was in the reading of cookbooks.”
Linda Wiken, Toasting Up Trouble

“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.”
Glen Goodrum, Superfoods: Superfoods For Super Health