Quotes About Artisanal

Raw ingredients trump recipes every time; farmers and ranchers who coax the best from the earth can make any of us appear to be a great cook.

Yet it should not be forgotten that construction of churches and cathedrals helped create and deepen markets for many artisanal and engineering skills. In the same way that military spending of the nation-state during the Cold War unintentionally helped incubate the Internet, so the building of medieval cathedrals led to spin-offs of other kinds, the incubation of commerce. The Church was a principal customer of the building trades and artisans.

Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.

Every cook I knows loves to make pizza.

It's well worth making your own harissa, but there are some very good commercial varieties.

I'm coding an artisanal consciousness.

My fear wasn't some kind of rare artisanal object; it was just a mass-produced item, available on the shelves of any generic box store.

Once you've used soap you made by hand with contemporary techniques, there is no going back to store-bought.

I'm a maker, not a designer.

artisanal way — I'm given a hospital room,

In short, race making in the nineteenth century is also an artisanal project, as indebted to ornamental practice and material making as it is to the pseudobiology of early ethnography.

People are fed up with mass production.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

Polly had a gift for baking pies, and she poured her heart and soul into every one she made.

You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.

I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.

In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.

I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.

Naples is famous for its handmade ties so I always buy them there.

the best pizza being the end result of an old and well-maintained bacterial culture, a starter.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that--that is probably the largest thing I can hand to anybody is let your hands touch it.

Hello, my name is Samin, and I'm an artisanal-bread hoarder.

I've always loved the rustic, slightly worn style of Canvas and that element of an artisanal hand. It's so inherently chic.

Whitman, for example, self-published (and typeset!) Leaves of Grass. Self-publishing could change from stigma to bragging point—maybe we could change the term to "artisanal publishing" and foster the image of authors lovingly crafting their books with total control over the process.