Quote

I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.

James Beard

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James Beard
Age: 81 †
Born: 1903
Born: May 5
Died: 1985
Died: January 21
Chef
Non-Fiction Writer
Portland
Oregon
James Andrews Beard
Perfectly
Caviar
Pure
Cooked
Simple
Glamorous
Things
Magnificent
Time
Eggs
Memorable
Scrambled
Meals
Truffles
Fresh
Seasoned

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I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.
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I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.
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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.
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The only thing that will make a souffle fall is if it knows you're afraid of it.
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Good bread is the most fundamentally satisfying of all foods and good bread with fresh butter, the greatest of feasts.
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A gourmet who thinks of calories is like a tart who looks at her watch.
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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.
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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.
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Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.
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