Culinary Quotes

Welcome! Here you'll find quotations on food and cooking chosen by Catherine of Albion Cooks

Saturday, March 25, 2006

Jennifer Steinhauer on Birthday Cakes

"While there is an argument to be made for the aesthetic pleasures of a bakery cake — all those gorgeous piped roses and fondant images of Hello Kitty so perfect that they are probably copyright infringement — there is really nothing better than a homemade cake. Even if the layers are lopsided, the frosting a bit gritty or thickly plastered to camouflage baking sins, homemade cakes are generally moister, denser and dreamier than their bakery brethren." — Jennifer Steinhauer, NY Times Magazine 3/19/06

Friday, March 24, 2006

Walter Page on English Vegetables

"The English have only three vegetables — and two of them are cabbage." — Walter Page

Thursday, March 23, 2006

James Beard on Vegetables

"No vegetable exists which is not better slightly undercooked." — James Beard

Wednesday, March 22, 2006

Love & Eggs

"Love and eggs are best when they are fresh." — Russian Proverb

Tuesday, March 21, 2006

Anonymous on Lemons

"When life gives you lemons, make lemonade." — Anonymous

Monday, March 20, 2006

Reyniere on the kitchen

"The kitchen is a country in which there are always new discoveries to be made." — Grimod de la Reyniere, Almanach des Gourmands

Sunday, March 19, 2006

Brillat-Savarin on Potatoes

"I appreciate the potato only as a protection against famine, except for that I know of nothing more eminently tasteless." — Jean-Anthelme Brillat-Savarin, La Physiologie du Gout

Saturday, March 18, 2006

Andre Simon on Cookery

"Cookery is a wholly unselfish art: as 'art for art's sake' it is unthinkable. A man may sing in his bath every morning without the least encouragement, but no cook can cook just for his or her own sake in a like manner. All good cooks, like all great artists, must have an audience worth cooking for." — Andre Simon, A Wine and Food Bedside Book

Friday, March 17, 2006

Clare Connery on Irish Food

"Although Ireland has never been noted for having a sophisticated eating tradition at any stage of its history, it nonetheless has an enviable reputation for good wholesome dishes made from a wide range of unadulterated, indigenous products, most of which still off the finest quality to be found in Europe." — Clare Connery, In An Irish Country Kitchen

Thursday, March 16, 2006

Lewis Carroll on Soup

"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Soup of the evening, beautiful soup!"
Lewis Carroll

Wednesday, March 15, 2006

Shakespeare on Potatoes

"Let the sky rain potatoes." — Shakespeare, The Merry Wives of Windsor

Tuesday, March 14, 2006

Marilyn Kaytor on Condiments

"Condiments are like old friends — highly thought of, but often taken for granted." — Marilyn Kaytor, Condiments:the Tastemakers

Monday, March 13, 2006

Alton Brown on Butter

"With a melting point just below the body temperature of a (normal) human, butter melts smoothly and slowly in the mouth, thus creating a rich mouthfeel that can't be matched by any other fat." — Alton Brown, I'm Just Here for More Food

Sunday, March 12, 2006

Julia Child on Cooking

"Until I got into cooking, I was never really interested in anything." — Julia Child