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I know some people might think it odd - unworthy even - for me to have written a cookbook, but I make no apologies. The U.S. poet laureate Billy Collins thought I had demeaned myself by writing poetry for Hallmark Cards, but I am the people's poet so I write for the people.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.
My most cherished possessions are my grandma's letters and my vintage Martha Washington cookbook.
All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
I'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write a cookbook' or, 'I should write for food magazines.' And then I get drawn back to writing fiction again.
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.
We have the only cookbook in the world that has partial differential equations in it.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?
Jonathan Safran Foer
I'd love to own a bakery at some point. My grandmother could help me run it - she is an amazing baker! I'd also love to do a cookbook.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
A cookbook is not like being an author. It's writing down recipes; it's not writing.
I'm working on a second cookbook and am working on my love story, 'Black Heels to Tractor Wheels.'
Several years ago, I was creating a Christmas present for the family, a self-published cookbook featuring recipes my grandmother had collected and created over decades. While interviewing her for the biographical section, she began to talk about her courtship with my late grandfather.
When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'
The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
I enjoy cooking and baking. Alicia Silverstone's vegan cookbook is awesome.
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.
I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.
Keshia Knight Pulliam
I like to erase lines between categories. Why separate cookbook writing from writing, healthy from good tasting? I want to be open to possibilities.
Martin Luther King, Jr.
C. S. Lewis
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