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Cookbook Author Inspirational Quotes (136)

Page 5 of 6
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You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
Yotam Ottolenghi
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When I go out to eat, it's usually something moderate in style.
Thomas Keller
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Correct the seasoning' - how that time-tested direction stimulates the born cook!
Irma S. Rombauer
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Honesty is very sexy.
Valerie Bertinelli
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Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else would you eat grits in Madison, New Jersey?
Jeff Smith
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In that intensely busy time of children and work, soup became my stalwart friend and I learned its true value. Anyone who's been there knows. You're busy, too much to do, time vanishes, the kids are relentless, and everyone is hungry all the time. Something as comforting, delicious, and practical as soup is like gold.
Anna Thomas
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Professionally, I have no major goals. That's partly because I'm really flaky. I want things, but I don't go after them. I'd rather they be placed in my lap.
Valerie Bertinelli
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The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.
Irma S. Rombauer
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We all eat & it would be a sad waste of opportunity to eat badly.
Anna Thomas
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I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
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When you're going broke, it's best to have a great time.
Diane Kochilas
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And don't forget music - music in the kitchen is an essential ingredient!
Thomas Keller
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I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
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Someone is putting brandy in your bonbons, Grand Marnier in your breakfast jam, Kahlua in your ice cream, Scotch in your mustard and Wild Turkey in your cake.
Marian Burros
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The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one.
Jeff Smith
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The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
Yotam Ottolenghi
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With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.
Thomas Keller
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Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
Thomas Keller
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A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
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You're only as sick as your secrets.
Valerie Bertinelli
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Stupid, Stupid Rat Creatures!
Jeff Smith
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The way I feel about it is: Beat me or feed me, but don't tease me. It's toy food who needs it? Serve it to toy people.
Jeff Smith
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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
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