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I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie.
If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?
I've read hundreds of cookbooks. For my money, they are the bird.
I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
Look at cookbooks with your kids and ask them what sounds good.
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
The cookbooks and the writing in general have been a real bonus, but it's not something I've ever pursued... I've been lucky, I guess.
One of the things I do in my cookbooks is I will do a conversion from outdoor to indoor grilling so you can do it year-round.
Whether you're reaching for one of your favorite cookbooks or just winging it, do your best to keep a well-stocked arsenal of healthy ingredients at your disposal. At the very least, you'll always be ready to whip up a green juice or smoothie.
I've got around 400 cookbooks.
I never cook from cookbooks.
One of the things that often frustrates me with cookbooks is that there are one or two recipes that are really good and the rest of them are not so great.
I almost never make stuff out of cookbooks because they're either too complicated or there's an ingredient in there that I can't find.
I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.
What makes cookbooks interesting is to find out about the people and the culture that invented the food.
I want to be Jacques Pepin. I want to have a nice 50-, 60-year career. I want to be on PBS when I'm 70-something, still kicking it, having a great time, showing up in Aspen to sign cookbooks. I just want to have a nice, big, long career.
I am a noncook, although I'm very interested and have a large collection of cookbooks.
I myself love getting cookbooks and novels that some congenial person has already tried and liked.
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