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Category: cooking
Quotes of Category: cooking
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  1. Robert Hellenga _ Philosophy Made Simple

    Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.
    book-quoteendfoodcooking

  2. Anthony Bourdain _ Kitchen Confidential:

    To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses {...}, with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.
    book-quotecookingrestaurantkitchen

  3. Anthony Bourdain _ Kitchen Confidential:

    What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.
    book-quotefoodcookingkitchen

  4. Anthony Bourdain _ Kitchen Confidential:

    This book is about street-level cooking and its practitioners. Line cooks are the heroes.
    book-quotefoodcookingcooks

  5. Anthony Bourdain _ Kitchen Confidential:

    As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.
    book-quotecookingrestaurantkitchen

  6. Anthony Bourdain _ Kitchen Confidential:

    There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.
    book-quoterelationshipfoodcooking

  7. Anthony Bourdain _ Kitchen Confidential:

    Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.
    book-quotefoodcookingcooks

  8. Anthony Bourdain

    Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living
    foodcookinganti-vegetariangourmand

  9. Roxane Gay _ Hunger: A Memoir of (My) Body

    There is, I must admit, something very satisfying about making things from scratch, to know every dish in a meal was made by your own hands. As a lazy person, I'm a fan of premade things, but it was a lot of fun and deeply relaxing to make, for example, my own dough and my own cherry filling for a beautiful cherry pie. I felt productive and capable.
    book-quotefeminismfoodcooking

  10. Nora Ephron _ Heartburn

    What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, ! It's a sure thing! It's sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.
    book-quotecooking

  11. Ruth Reichl _ Delicious!

    Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone. So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage. Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.
    book-quotecookingingredientslulu-swan

  12. Julia Child _ My Life in France

    I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings {or self-perceived shortcomings}, and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes.
    book-quotefoodcooking
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