Cooking Quotes - Page 10

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  Words do two major things: They provide food for the mind and create light for understanding and awareness.

  Jim Rohn

  Wisdom, Greatness, Light

  FaceBook post by Jim Rohn from Mar 17, 2017

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• Tea seems to tenderize cheap cuts of beef. After cooking chuck, boiling beef and brisket (I even mixed rib eye, which is ever so cheap, and it's great) I have decided that the tannic acid in the tea is what tenderizes beef!

  Heloise

  Eye, Cutting, Tea

  Heloise (1963). “Heloise's Kitchen Hints”

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• Cooking is mythology - a story told over and over, passed on again and again, always with the same meaning but expressed in endlessly different ways.

  Anna Thomas

  Different, Stories, Way

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• A potato is a poor thing, poorly treated. More often than not it is cooked in so unthinking and ignorant a manner as to make one feel that it has never before been encountered in the kitchen.

  M. F. K. Fisher

  Food, Kitchen, Ignorant

  Joan Reardon, M.F.K. Fisher (2014). “The Art of Eating”, p.58, Houghton Mifflin Harcourt

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• Truths are first clouds; then rain, then harvest and food.

  Henry Ward Beecher

  Rain, Food, Clouds

  Henry Ward Beecher (1858). “Life Thoughts”, p.92

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• The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family feeling, and just about all the other accomplishments of polite society except the minuet.

  Judith Martin

  Food, Teaching, Accomplishment

  Judith Martin (1990). “Miss Manners' Guide for the Turn-of-the-Millennium”, p.245, Simon and Schuster

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• Food is not about impressing people. It's about making them feel comfortable.

  Ina Garten

  People, Impress, Feels

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• To cook your hare you must first catch it.

  Fyodor Dostoevsky

  Firsts, Hares, Cooks

  Fyodor Dostoevsky (2015). “The Possessed: Dostoevsky's Collections”, p.228, 谷月社

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• Abstain from beans. There be sundry interpretations of this symbol. But Plutarch and Cicero think beans to be forbidden of Pythagoras, because they be windy and do engender impure humours and for that cause provoke bodily lust.

  Richard Taverner

  Food, Thinking, Lust

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• And what shall I tell you, lady, of the natural secrets I have discovered while cooking? And I often say, when observing these details: had Aristotle prepared victuals, he would have written more.

  Juana Inés de la Cruz

  Food, Secret, Details

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• If antiquity be the only test of nobility, then cheese is a very noble thing ... The lineage of cheese is demonstrably beyond all record.

  Hilaire Belloc

  Food, Noble, Records

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• If you could make a pudding wi' thinking o' the batter, it 'ud be easy getting dinner.

  George Eliot

  Food, Thinking, Pudding

  GEORGE ELIOT (1860). “ADAM BEDE”, p.292

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• The process of making music is more interesting to me than the end result. If I was a cook, I'd be more interested in cooking food than eating food.

  Ryan Adams

  Interesting, Eating, Ends

  Interview with Amanda Petrusich, pitchfork.com. March 1, 2004.

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• Food is an implement of magic, and only the most coldhearted rationalist could squeeze the juices of life out of it and make it bland. In a true sense, a cookbook is the best source of psychological advice and the kitchen the first choice of room for a therapy of the world.

  Thomas More

  Food, Choices, Advice

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• For many a pasty have you robbed of blood, And many a Jack of Dover have you sold That has been heated twice and twice grown cold. From many a pilgrim have you had Christ's curse, For of your parsley they yet fare the worse, Which they have eaten with your stubble goose; For in your shop full many a fly is loose.

  Geoffrey Chaucer

  Food, Blood, Dover

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• From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing. The man with the bread basket wanders from table to table, lonesome as a cloud. When he comes to me his basket is full and perfectly arranged. He gives me a smile of sincere pleasure when I tell him I will take both the sourdough roll and the cheese stick.

  Ann Patchett

  Food, Men, Clouds

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• Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.

  Jean Anthelme Brillat-Savarin

  Food, Eggs, Giving

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• FRYING-PAN, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen. The frying-pan was invented by Calvin, and by him used in cooking span-long infants that had died without baptism; and observing one day the horrible torment of a tramp who had incautiously pulled a fried babe from the waste-dump and devoured it, it occurred to the great divine to rob death of its terrors by introducing the frying-pan into every household in Geneva. Thence it spread to all corners of the world, and has been of invaluable assistance in the propagation of his sombre faith.

  Ambrose Bierce

  Long, Baptism, Kitchen

  Ambrose Bierce (2001). “The Unabridged Devil's Dictionary”, p.91, University of Georgia Press

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• Gazing at the typewriter in moments of desperation I console myself with three thoughts. Alcohol at six, dinner at eight, and to be immortal you've got to be dead.

  Gyles Brandreth

  Food, Eight, Typewriters

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• Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice or two of hot toast, a pot of steaming Darjeeling tea, and you may tell the butler to dispense with the caviar, truffles and nightingales' tongues.

  Craig Claiborne

  Food, Two, Giving

  Craig Claiborne (1994). “Craig Claiborne's New York Times Food Encyclopedia”, Outlet

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• Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with... Give us pasta with a hundred fillings.

  Robert Farrar Capon

  Food, Giving, Spoons

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• Given the clientele, the restaurants on Capri might resemble those fancy Northern Italian places on the East Side of Manhattan where the captain has taken bilingual sneering lessons from the maitre d' at the French joint down the street and the waiter, whose father was born in Palermo, would deny under torture that tomato sauce has ever touched his lips.

  Calvin Trillin

  Father, Taken, Food

  Calvin Trillin (1984). “Third Helpings”, Viking Press

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• Goat cheese... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on miserable hardscrabble earth was actually superior to the magnificent creamy cheeses of the noblest dairy animals bred in the richest green valleys of the earth.

  Russell Baker

  Food, Animal, People

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• Half of the receipts in our cookbooks are mere murder to such constitutions and stomachs as we grow here. ...in America, owing to our brighter skies and more fervid climate, we have developed an acute, nervous delicacy of temperament far more akin to that of France than of England.

  Catharine Beecher

  Food, America, Sky

  Catharine Beecher, Harriet Beecher Stowe (2008). “American Woman's Home”, p.190, Applewood Books

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• Ham's substantial, ham is fat. Ham is firm and sound. Ham's what God was getting at When He made pigs so round.

  Roy Blount, Jr.

  Food, Pigs, Sound

  Roy Blount, Jr. (2016). “Save Room for Pie: Food Songs and Chewy Ruminations”, p.86, Macmillan

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