Recipes Quotes

Quotes tagged as "recipes" Showing 1-30 of 52
Molly Wizenberg
“I hate the notion of a secret recipe. Recipes are by nature derivative and meant to be shared - that is how they improve, are changed, how new ideas are formed. To stop a recipe in it's tracks, to label it "secret" just seems mean.”
Molly Wizenberg

Susie Day
“RECIPE FOR HAPPINESS
As devised by frantastica:
dvds with Johnny Depp in them
white chocolate chip cookies
peanut m&ms
popcorn
pillows X 17
Method:
put all on sofa and mix till cheerful.”
Susie Day, Serafina67 *Urgently Requires Life*

“if god had intended us to follow recipes, He wouldn't have given us grandmothers.”
Linda Henley

“Drinking tea with a pinch of imagination!”
50 Ways to Drink Tea

“In my South, the most treasured things passed down from generation to generation are the family recipes.”
Robert St. John (editor)

Laura Esquivel
“The sun light up a drop of dew
The drop of dew soon dries
You are the light of my eyes, my eyes
I'm brought to life by you ...”
Laura Esquivel, Like Water for Chocolate

Lauren McDuffie
“The pull of our roots can be such a strong force, no matter how far or wide we may roam.”
Lauren McDuffie, Smoke, Roots, Mountain, Harvest: Recipes and Stories Inspired by My Appalachian Home

Toba Beta
“Uncertainty is one of government recipes.”
Toba Beta, Betelgeuse Incident: Insiden Bait Al-Jauza

“I love recipes like this, reading them and making them. There’s something brilliant about a recipe that doesn’t ask too much of you; a recipe, in fact, where getting it exactly right would be exactly wrong; a recipe you can fiddle with, and tend to when you remember.”
Ella Risbridger, Midnight Chicken: & Other Recipes Worth Living For

Stacey Ballis
“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.”
Stacey Ballis, Wedding Girl

Julia Glass
“But people, as Alan had once reflected to Greenie, were not at all like recipes. You could have all the right ingredients, in all the right amounts, and still there were no guarantees. Or perhaps they were like recipes, he pondered now, and the key to success was in finding the ingredients you had to remove, the components that turned all the others bitter, excessively salty, difficult to swallow; even too jarringly sweet. He had seen Greenie clarify butter, wash rice, devein shrimp, and meticulously snip the talons from artichoke leaves.”
Julia Glass, The Whole World Over

Sue Watson
“After sending Bella a Christmas card for years with no response, a few years before I'd decided to add something more personal- one of Mum's recipes. I had included various Christmas recipes each year since, from gingerbread to chocolate and cranberry brownies- Bella's favorite as a child. I saw these as a reminder of the good times we'd shared and hoped she'd feel the same. Just writing down those recipes reminded me of Mum in her kitchen- the soft, wobbly fold of flour into butter, the grit of sugar, the heady fragrance of chocolate, sweet vanilla and the warmth of ginger.”
Sue Watson, Bella's Christmas Bake Off

Beth Harbison
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.”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

Toba Beta
“Live happy in lovingkindness.”
Toba Beta, Master of Stupidity

Tiffany Reisz
“Moderately hot oven? That's it? No temperature listed? What did that even mean – moderately hot? How moderately hot were they talking here? George Clooney in Ocean's Eleven hot? Or Daniel Craig in Skyfall hot? Probably not Daniel Craig hot. That heat level would scorch any straight girl's peaches.”
Tiffany Reisz, The Night Mark

Barbara Delinsky
“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.”
Barbara Delinsky, Sweet Salt Air

Barbara Delinsky
“While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any.
They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots.
Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.”
Barbara Delinsky, Sweet Salt Air

Nina Killham
“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.”
Nina Killham, How to Cook a Tart

Amy Leigh Mercree
“Apple cider vinegar is so much more than a delicious addition to a recipe. There are multiple health benefits from consuming and applying diluted apple cider vinegar.”
Amy Leigh Mercree, Apple Cider Vinegar Handbook: Recipes for Natural Living

James Vasey
“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.”
James Vasey

Jessica Tom
“How is the shrimp toast prepared?"
"Oh, um," I said, collecting myself. "Brioche is marinated overnight in shrimp stock, then caked with Indian prawn and langoustine mousse." I had read that in Carey's Wiki last night.
"Where are the langoustines from?"
"Montauk."
"And how would you recommend serving the salmon?"
"Which salmon?"
"Both salmons. The sous-vide and the salad."
"The sous-vide should be served well." I remembered reading that sometime between two and three A.M. "Because it stays moist in the pouch no matter what and the greater cooking time allows the flavors to infuse longer. Medium-rare to rare for the salad, to show off the quality of the product."
"And where do you put the bone bowl for the frog legs in tarragon gremolata?"
"What do you mean?"
"Do you put the bowl on the right or left of the guest?"
"Neither. The frog legs are deboned. No bowl is necessary.”
Jessica Tom, Food Whore: A Novel of Dining and Deceit

Joanne Harris
“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.”
Joanne Harris, Chocolat

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 and Fortune

Martine Bailey
“White soup, Roast Meat in Crumbs, Mutton Ragoo, Yorkshire Pudding, Chicken Pie, Mint Sauce, Apple Sauce, Bread Sauce, Marigold Tart”
Martine Bailey, A Taste for Nightshade

“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.”
Clarence E Edwords, Bohemian San Francisco, Its Restaurants and Their Most Famous Recipes: The Elegant Art of Dining

Reza Negarestani
“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.”
Reza Negarestani, Intelligence and Spirit

Rhys Bowen
“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...
Rhys Bowen, Above the Bay of Angels

Karma Brown
COOKBOOK FOR
THE MODERN HOUSEWIFE


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

Beth Harbison
“What'd you bring?"
"The Sweet and and Salty Coconut Rice from the first Cravings book."
"Yum! I almost made that, since I did the Shake and Bake Chicken with Hot Honey and the garlic and soy shrimp. That should be great with both of those!”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

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