Quotes About Cookbooks

So my brain started ticking and I bought all my books from a cookbook shop, Libraire Gourmand in Paris. I bought them over the Internet and they sent them from France. I got the 'Larousse' in a box with 20 other books. I was pretty excited. It was like Christmas for 20 years.

Most early-twentieth-century books didn't have illustrations. Corporate cookbooks, you know, ones that were created to sell a brand of something like vegetable shortening or flour, popularized the use of black-and-white photograpic images in the nineteen twenties. By the nineteen forties, most cookbooks incorporated illustrations, and colour photography became more popular. But the cookbook as a sort of a coffee table book didn't take off until the eighties and nineties.

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.

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 one room off my kitchen filled with nothing but cookbooks and recipes that are sent to me from around the world. Every two years, I have to go through them and pick out ones to send to the local schools. There's a need for books, especially cookbooks.

I love the 'Barefoot Contessa' cookbooks - they're so nicely done, and her recipes are beautiful and simple.

I love cookbooks, and I have a ton. I have shelves of cookbooks.

Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.

When I'm in a blue mood, I head for the kitchen. I turn the pages of my favorite cookbooks, summoning the prospective joyful noise of a shared meal. I stand over a bubbling soup, close my eyes, and inhale. From the ground up, everything about nourishment steadies my soul.

A lot of cookbooks also have incredible food writing, even though I feel like a lot of cookbook authors don't necessarily identify with being writers.

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.

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've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet.

Elizabethan cookbooks included not only carving instructions, but the proper terminology for each type of meat such as "breake that deer, leach that brawn, lift that swan, unbrace that Mallard, allay that Fesant, wing that partridge, disfigure that peacock, dismember hern, and unlace that coney." Lamb

A curious fact surfaces in reading these Elizabethan cookbooks. The English did not thicken their sauces with flour. According to some scholars, it was actually a French chef, François Pierre de la Varenne, who first used that method in his 1661 cookbook, Le Cuisinier François. The English chefs of the time clearly shunned La Varenne's method of thickening, and it does not enter into English cookery books for at least fifty years.

When I go out shopping and pass a bookstore, I always grab a couple of cookbooks, so I have a library of them. I end up keeping many that I got years and years ago because they work so well.

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.

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Years later, when Julia was famous she would often receive letters from people who asked not simply how they might learn to cook. They already knew the answer: The owned her cookbooks, but they were yearning to know how they might become passionate about it. She always answered the same thing: Go to France and eat.

The fire flashed through Fiction, consuming as it traveled. It reached for the cookbooks. The cookbooks roasted.

Central heating, French rubber goods and cookbooks are three amazing proofs of man's ingenuity in transforming necessity into art, and, of these, cookbooks are perhaps most lastingly delightful.

I've learned to cook, I've got 'Lean in 15' cookbooks - I even make my own sauces. If I have lasagne, it will be homemade with the sheets. It's a little bit geekish but I enjoy it.

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

Tacos originally migrated to California and Texas in the 1920s, and only made it into scattered Mexican cookbooks written by Americans in about the 1930s. They