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I love getting cookbooks - people will give them to me, and I read them like novels and file everything away.
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.
It's so tedious writing cookbooks or writing the recipes because I've never been much of a measurer. But to write a book, you have to measure everything.
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.
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.
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 read hundreds of cookbooks. For my money, they are the bird.
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 have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.
I looooove cookbooks. I cook a lot when I'm pregnant.
I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.
Old cookbooks connect you to your past and explain the history of the world.
Jose Andres Puerta
I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
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.
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 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.
What makes cookbooks interesting is to find out about the people and the culture that invented the food.
I myself love getting cookbooks and novels that some congenial person has already tried and liked.
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.
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?
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.
My husband wrote me love letters while I was on location in Canada and pregnant. They turned into being about food, and it turned it into a cookbook. He called it 'The Tuscan Cookbook for the Pregnant Male.' It was kind of genius. When I took it a book agent, he was like, 'Men don't buy cookbooks.'
When I'm on the road with concerts, people ask me to autograph my CDs, but more and more they come up with the cookbooks.
A. P. J. Abdul Kalam
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