James Beard Quotes About Cooking

Quotes about: Cooking

• The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

  James Beard

  Food, Cooking, Secret

• A gourmet who thinks of calories is like a tart who looks at her watch.

  James Beard

  Drinking, Food, Thinking

• I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

  James Beard

  Food, Home Cooking, Gourmet

• I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.

  James Beard

  Food, Simple, Cooking

  James Beard (2015). “The New James Beard”, p.533, Open Road Media

• I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.

  James Beard

  Believe, Food, Adversity

  James Beard (2015). “Delights and Prejudices”, p.67, Open Road Media

• Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.

  James Beard

  Hands, Cooking, Brain

• The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.

  James Beard

  Food, Heart, Adventure

  James Beard (2015). “Delights and Prejudices”, p.8, Open Road Media

• The roe of the Russian sturgeon has probably been present at more important international affairs than have all the Russian dignitaries of history combined. This seemingly simple article of diet has taken its place in the world along with pearls, sables, old silver, and Cellini cups.

  James Beard

  Food, Taken, Simple

  James Beard (2015). “Hors d'Oeuvre and Canapés”, p.43, Open Road Media

• What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would fix it. He would cook it down, condense it-this broth with all sorts of feet in it, then it would gell into sheer bliss. It kept me alive once for three weeks when I was ill as a child. And I've always craved it since.

  James Beard

  Mother, Strong, Children

• Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.

  James Beard

  Art, Food, Sacrifice

• When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

  James Beard

  Home, Cutting, Thinking

• The secret of good cooking is, first, having a love of it.

  James Beard

  Cooking, Secret, Firsts

  James Beard, Amy Pastan, Peter Pastan (1986). “James Beard's theory & practice of good cooking in large print”, G K Hall & Co

• I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.

  James Beard

  Morning, Coffee, Food

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