Culinary Quotes - Page 25

• If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end in itself; it's a multipurpose ingredient; it's an all-purpose garnish; it's an invaluable tool. The egg teaches your hands finesse and delicacy. It helps your arms develop strength and stamina. It instructs in the way proteins behave in heat and in the powerful ways we can change food mechanically. It's a lever for getting other foods to behave in great ways. Learn to take the egg to its many differing ends, and you've enlarged your culinary repertoire by a factor of ten.

  Michael Ruhlman

  Powerful, Hands, Eggs

  Michael Ruhlman (2011). “Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto”, p.104, Chronicle Books

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• My manner of living is plain and I do not mean to be put out of it. A glass of wine and a bit of mutton are always ready.

  George Washington

  Food, Wine, Mean

  George Washington (1835). “The writings of George Washington: being his correspondence, addresses, messages, and other papers, official and private, selected and published from the original manuscripts; with a life of the author, notes, and illustrations”, p.177

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• Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all is useful, even to its bristles and its blood; it is the superfluous riches of the farmer, and helps to pay the rent of the cottager.

  Alexis Soyer

  Food, Animal, Blood

  Alexis Soyer (1851). “The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, and Those for the Nursery and Sick Room; and Minute Directions for Family Management in All Its Branches. Illustrated with Engravings Including the Modern Housewife's Unique Kitchen, and Magic Stove”, p.198

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• My son would walk to the refrigerator-freezer and fling both doors open and stand there until the hairs in his nose iced up. After surveying $200 worth of food in varying shapes and forms, he would declare loudly, 'There's nothing to eat!'

  Erma Bombeck

  Food, Son, Hair

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• Oh thrice and four times happy... those who plant cabbages.

  Francois Rabelais

  Food, Cooking, Four

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• Nutrition makes me puke.

  Jimmy Piersall

  Food, Cooking, Nutrition

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• Now hoppin'-john was F. Jasmine's very favorite food. She had always warned them to wave a plate of rice and peas before her nose when she was in her coffin, to make certain there was no mistake; for if a breath of life was left in her, she would sit up and eat, but if she smelled the hopping-john, and did not stir, then they could just nail down the coffin and be certain she was truly dead.

  Carson McCullers

  Mistake, Nails, Coffins

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• You may feel that you have eaten too much...But this pastry is like feathers - it is like snow. It is in fact good for you, a digestive!

  M. F. K. Fisher

  Food, Snow, Cooking

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• No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread.

  Florence Fabricant

  Summer, Food, Winter

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• Nothing is more useful than wine for strengthening the body and also more detrimental to our pleasure if moderation be lacking.

  Pliny the Elder

  Food, Wine, Cooking

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• No rule of etiquette is of less importance than which fork we use.

  Emily Post

  Food, Cooking, Use

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• No matter what kind of diet you are on, you can usually eat as much as you want of anything you don't like.

  Walter Slezak

  Food, Cooking, Want

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• One of the problems with writing a cookbook is that recipes exist in the moment.

  Thomas Keller

  Food, Writing, Cooking

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• PIE, n. An advance agent of the reaper whose name is Indigestion.

  Ambrose Bierce

  Food, Names, Pie

  Ambrose Bierce (2016). “The Devil's Dictionary: The Devil World”, p.164, 谷月社

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• The camembert with its venison scent defeats the Marolles and Limbourg dull smells; It spreads its exhalation, smothering the other scents under its surprising breath abundance.

  Emile Zola

  Food, Smell, Cooking

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• The best thing about liver is how virtuous it makes you feel after you've eaten some.

  Bruce Jay Friedman

  Food, Cooking, Virtuous

  Bruce Jay Friedman (1978). “The Lonely Guy: And, The Slightly Older Guy”, p.33, Grove Press

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• The benevolence of wrapping the partridge in a vine leaf brings out its quality, just as the barrel of Diogenes brought forth the qualities of the great thinker.

  Emmanuel des Essarts

  Food, Cooking, Quality

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• Thanksgiving Day - Let all give humble, hearty, and sincere thanks, now, but the turkeys. In the island of Fiji they do not use turkeys, they use plumbers. It does not become you and me to sneer at Fiji.

  Mark Twain

  Food, Humble, Islands

  Pudd'nhead Wilson ch. 18, "Pudd'nhead Wilson's Calendar" (1894)

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• It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach.

  George Ellwanger

  Food, Cooking, Odor

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• Ten cooks' shops! ...and all within three minutes' driving! one would think that all the cooks in the world ...had said - Come, let us all go live at Paris: the French love good eating - they are all gourmands - we shall rank high.

  Laurence Sterne

  Food, Thinking, Paris

  Laurence Sterne (1999). “Tristram Shandy and A Sentimental Journey: (A Modern Library E-Book)”, p.497, Modern Library

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• TEETOTALER, n. One who abstains from strong drink, sometimes totally, sometimes tolerably totally.

  Ambrose Bierce

  Strong, Food, Cooking

  Ambrose Bierce (2001). “The Unabridged Devil's Dictionary”, p.225, University of Georgia Press

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• Peanut butter - the pâté of childhood.

  Florence Fabricant

  Food, Childhood, Cooking

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• Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

  Michael Ruhlman

  Art, Food, Cooking

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• It might seem that an egg which has succeeded in being fresh has done all that can reasonably be expected of it.

  Henry James

  Food, Eggs, Cooking

  Henry James (1993). “Collected Travel Writings: The Continent”, p.266, Library of America

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• It is a very poor consolation to be told that the man who has given one a bad dinner, or poor wine, is irreproachable in private life. Even the cardinal virtues cannot atone for half-cold entrees.

  Oscar Wilde

  Food, Wine, Men

  Oscar Wilde, General Press (2016). “The Complete Works of Oscar Wilde: Novel, Short Stories, Poetry, Essays and Plays”, p.823, GENERAL PRESS

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