Quotes About Recipes

Did you ever eat commodities?' I asked Pollux. 'You know I did. My Grandma had a closet of commodities that people traded to her. Everybody wanted the cheese and the peaches.' …We ate government commodities, sure, but we had our own recipes…

I have a policy about that word soul. It is strictly prohibited except in cases of converstations having to do with okra recipes or Marvin Gaye.

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I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

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.

Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.

I loved editing, and being a cookbook editor is a really a great job.

My recipes aren't geared towards women; my books are marketed towards women because women are the biggest market for weight loss, weight management and weight maintenance and for cooking.

I have never baked. I have cooked thousands of meals big and small, but I have never cooked a cookie. I have never roasted a cake, or a pie.

I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.

Time is the missing ingredient in our recipes-and in our lives.

In 1893, Ranhofer published The Epicurean, his twelve-hundred-page, four-thousand recipe "Franco-American Culinary Encyclopedia," which, though it made its way into few household kitchens, became a bible for American restaurants and hotels. Though

In the American South, as recently as the 1930s, flying squirrels were so common that there were recipes for them—they were a favorite local dish. But today, flying squirrels are a scarcity because they live only in old-growth forests.

The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and presentations. Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions.

La science est aujourd'hui regardée par les uns comme un simple catalogue de recettes techniques, par les autres comme un ensemble de pures spéculations de l'esprit qui se suffisent à elles-mêmes ; les premiers font trop de peu de cas de l'esprit et les seconds du monde.

It's at this point—the purchase—as you may know, that the problem begins. The book is excellent, yes, but the author and the cuisine remain on one side of the page and I on the other. All I get are the recipes. And what I've found—and it's been a painfully long time learning—is that recipes without the author, without the cuisine to which they were once a living, seamless part, die. Or, rather, become no more and no less than any other recipe.

Furthermore, material remains tell us little about the intangible parts of culture: about marriage and dinner recipes and how the world was categorized. (Anyone who has ever learned a second language knows that different cultures look at the world differently, from what colors and how many of them form the rainbow to who is counted as kin.)

Nicole craved sweets. Her list included peach pie, rhubarb pie, and pumpkin pie, all of which would be on hand the following week for the Fourth of July cookout on the bluff, so she knew Quinnie cooks would have their recipe cards nearby. In addition to pies, she wanted recipes for blueberry cobbler, apple crisp, molasses Indian pudding, Isobel Skane's chocolate almond candy, and, of course, Melissa Parker's marble macadamia brownies.

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.

I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock.

Tuna salad, egg salad, chicken salad, turkey salad, shrimp salad. What difference does it make? It's all just different words for mayonnaise. Pick one.

The new 'Joy' was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America's new love for big flavors. Yay!

I buy a lot of cookbooks. Some of them you just kind of read, and you try one recipe, and it doesn't really work. So then you don't go back to it. The new Ina Garten cookbook, which is called 'Back to Basics,' I have not had a failure with. It is the most fantastic cookbook. I think I bought 20 copies of it for friends.