Quotes About Cookbooks

Now the look of the book dictates the sale. In my day you could still buy a good cookbook in paperback with no pictures at all. I doubt if that would sell today. But those books were much used: they lived in the kitchen and got splattered with custard and gravy.

I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.

I think that maybe growing up and being dyslexic early on, the visual quality of cookbooks specifically was something very enticing to me.

I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.

Larousse has a place of honor on every cookbook shelf in America.

Every cookbook can be a bit patronising.

I buy way too many cookbooks and read food blogs at night when I can't sleep.

I just love to look at cookbooks, it's almost like they're comic books for me. I can't look at them before bed; it gets me too excited.

I do believe there will always be a place for beautiful cookbooks that are real books.

I have two bookcases that used to be filled with cookbooks, but now it's mostly books about politics and government. I might just give this all up and run for office.

I love cookbooks. I collect them.

My cookbooks are like a personal journey for me, they're like a chapter in my life.

I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating.

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.

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.

My birthday cake was her latest project because it was not from a mix but instead built from scratch- the flour, the baking soda, lemon-flavored because at eight that had been my request; I had developed a strong love for sour. We'd looked through several cookbooks together to find just the right one, and the smell in the kitchen was overpoweringly pleasant. To be clear: the bite I ate was delicious. Warm citrus-baked batter lightness enfolded by cool deep dark swirled sugar.

The biggest seller is cookbooks and the second is diet books — how not to eat what you've just learned how to cook.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.

When I wake up, I'm like, 'I gotta go to Whole Foods.' I'm constantly reading cookbooks; I bring hardcover cookbooks with me on the plane and tag pages. I just have this crazy food obsession.

We've done some stand-alone cookbooks that have been very successful, like 'Great Curries,' 'Perfect Pies,' 'Meat Feasts,' so why not 'Chicken & Egg?'

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.

That's the trouble with cookbooks. Like sex education and nuclear physics, they are founded on an illusion. They bespeak order, but they end in tears.

Cookbooks, it should be stressed, do not belong in the kitchen at all. We keep them there for the sake of appearances; occasionally, we smear their pages together with vibrant green glazes or crimson compotes, in order to delude ourselves, and any passing browsers, that we are practicing cooks; but in all honesty, a cookbook is something you read in the living room, or in the bathroom, or in bed.