Cookbooks Quotes

“CUSTOMER: I don’t know why she wants it, but my wife asked for a copy of The Dinosaur Cookbook.

BOOKSELLER: The Dinah Shore Cookbook?”
― Jen Campbell, Weird Things Customers Say in Bookshops

“Cooking and baking is both physical and mental therapy.”
― Mary Berry

“Somewhere close behind air and water is the need for food.”
― L.J. Martin, Cooking Wild & Wonderful

“Never promise to make pie and fail to deliver on that promise.”
― Kate Lebo, A Commonplace Book of Pie

“It is important to view a recipe book as one that you use daily and what we in our family call "a living book" — a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical enchantments, to be consulted, used and altered as needed.”
― The Silver Elves, The Elf Folks' Book of Cookery: Recipes for a Delighted Tongue, a Healthy Body and a Magical Life

“The cookie-verse is infinite”
― Dorie Greenspan, Dorie's Cookies

“It's never too late to have a happy childhood.”
― Iris Blume, Sourdough: A Beginner's Guide For Vegans

“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.”
― Anthony Lane, Nobody's Perfect: Writings from The New Yorker

“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.”
― Anthony Lane, Nobody's Perfect: Writings from The New Yorker

“Summer of this year I will be releasing a 'diabetic friendly' cookbook, sharing recipes and tips that have helped me lose 140 pounds and beat diabetes and hypertension! The title 'Losing To Win' will be published by Creative Partners Publishing!
www.creativepartnerspublishing.com”
― Randy jernigan, This Thing Called Love: A Collection of Love Stories to Gladden the Heart and Warm the Soul

“I believe cooking can be fun, healthy, easy and tasty! I hope you find some recipes in here that are some nice healthy alternatives and become part of your weekly flow.”
― Angelika Angie Hofmann, Simple Healthy Delights

“Who are you? She asked silently, as she laid away the collector's quotations, his drawings, his scraps of famous poetry: "Come live with me and be my love..." interleaved with menus: 'oysters, fish stew, tortoise in its shell, bread from the oven, honey from the honeycomb.' The books were unsplattered but much fingered, their pages soft with turning and re-turning, like collections of old fairy tales. Often Jess thought of Rapunzel and golden apples and enchanted gardens. She thought of Ovid, and Dante, and Cervantes, and the Pre-Raphaelites, for sometimes McClintock pictured his beloved eating, and sometimes sleeping in fields of poppies, and once throned like Persephone, with strawberry vines entwined in her long hair.”
― Allegra Goodman, The Cookbook Collector

“To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.”
― Allegra Goodman, The Cookbook Collector

“While she loved the whole idea of cooking elaborate meals, her forte was in the reading of cookbooks.”
― Linda Wiken, Toasting Up Trouble

“The sticky heaps of jellied marshmallows and tinted fruit that appear on too many tables should be shudderingly avoided along with their sickeningly sweet mayonnaise but my POTATO SALAD is something quite different.”
― Margaret Yardley Potter, At Home on the Range

“Not just a recipe book, but a genuine overview of Tuscany's culinary history and culture, a journey in images through photographs taken specifically by expert photographers.”
― Tuscookany, Tuscookany The flavours of Tuscany

“Delicious, nutritious recipes inspired by a plant based diet. Amazing clean and light feeling foods.

All recipes are… Vegan, Gluten Free, Low Sugar, Guilt Free with a variety of raw recipes”
― Angelika Angie Hofmann, Simple Healthy Delights

“The World's Greatest Cookbooks”
― the Cookbook King, Timeless COOKIE Recipes Cookbook

“The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads.
Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them.
Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection.
Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol.
No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds.
Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!"
The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it.
The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Angel food cake could never be the food legitimate angels eat, because in heaven you can eat steak and chocolate and very expensive cheese. The angels who feed on this cake are the kind that show up in Thomas Kinkade paintings or sing backup for Corey Feldman.”
― Allison Robicelli

“But despite the chaos, Kitty B. is the best durn baker the town has ever known. She bakes all of the cakes and sweets for the town's social events, and she headed up the church cookbook publication, 'Lowcountry Manna', a few years back. That book made so much money for the parish that the vestry was able to put a new tin roof on the sanctuary and the rectory. Kitty B. has won numerous pie and cake contests across the southeast, and her lemon squares and hummingbird cakes were featured in 'Southern Living's' special baking issue two years ago.”
― Beth Webb Hart, The Wedding Machine

“Letojanni is a little strip of a village with the sea in front and mountains behind, and I went up, past the fig and almond trees, until I found the terraces, each like a big garden, bordered by low stone walls. I felt like an explorer who has suddenly come across hidden treasure. The Interdonato is such an individual lemon that even through up until the Second World War it was very popular in England for serving with tea, in Sicily these days, they barely know of it on the other side of the island.”
― Locatelli, Giorgio

“I believe that the secret to becoming successful in life is taking it one step at a time, do not look at the challenge just concentrate on getting through each step at a time, learning from your mistakes as you go forward. By doing this, you will reach your goal. Remember, quitters never win and winners never quit. Also, I can do all things through Christ who strengthens me.”
― Glen Goodrum, Superfoods: Superfoods For Super Health

“Even adults have to be careful of bad peer pressure like doing drugs, and sex if not in committed relationship.”
― v j smth

“Page after page of sauces. Page after page of soups. Bisque of snipe à la bonne bouche. Bisque of crab à la Fitzhardinge, which included adding a pint of boiling cream. Puree of asparagus à la St George involved three dozen small quenelles of fowl and half a pint of small fillets of red tongue. Mercy me.
I flicked on. What on earth was ragout of cock's kernels à la soubise, or ragout of ox palates? At the Tilleys' residence, we rarely ate offal. Mr Tilley was fond of liver and bacon, but Mrs Tilley saw offal as food of the lower classes, for those who could afford nothing better. So our meals were good old-fashioned roast beef, leg of lamb, chops and steaks, with thee occasional steak and kidney pie. These recipes looked horribly complicated: Put about half a pound of cock's kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm.
I read on. As soon as they whiten... pat of butter... simmer... drain them on a napkin... small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce...”
― Rhys Bowen, Above the Bay of Angels

“Mrs Beeton writes in anticipation of her absence.”
― Rebecca May Johnson, Small Fires: An Epic in the Kitchen

“Top Shelf made bold claims asserting it was, “faster than frozen”. The company hired Dick Cavett, the well-known and trusted television personality, for a series of commercials. These dinners had no preservatives, did not require freezing or refrigeration, heated in two minutes, and could be carried to work in one’s briefcase without spoiling. Cavett earnestly sold this innovation by admitting all sounded too good to be true. To battle consumer skepticism, the company pledged twice the money back if dissatisfied. That may have sealed its fate as Top Shelf and its “faster than frozen” process quickly shut down.”
― Jeff Swystun, TV DINNERS UNBOXED: The Hot History of Frozen Meals

“When the TV dinner debuted, no one was demanding an easy, speedy, and convenient mealtime product but they were quickly embraced. An industry was born overnight, and its story is one of entrepreneurs and innovators who were passionate, driven and as original and eccentric as the product itself. Clarence Birdseye, W.L. Maxson, Betty Cronin, Percy L. Spencer, Jeno Paulucci, and others made it possible.”
― Jeff Swystun, TV DINNERS UNBOXED: The Hot History of Frozen Meals

“The Psomi Mistresses are the keepers of an agrarian cult. These old ways have their roots in ancient Eleusis and Greece. In the myth of Ceres and Persephone. In the novel, Tales of the Mistress, this myth is told in reverse, where Eleone aka Persephone is looking for her mother, Maman Antaia aka Ceres.

***


The Psomi Mistresses represent the source of feminine energy, but not all the Mistresses are women.
And so, in Tales of the Mistress, the Bread of Dreams are part of what's called the pharmakon – an ancient Greek word meaning potion or elixir. And The Psomi are the protectors of not only the Bread of Dreams but also the protectors of their agrarian centered way of life. And death.”
― Dorette E Snover, Tales of the Mistress, A Novel