I believe that the ability to laugh at oneself is fundamental to the resiliency of the human spirit.
That's the trouble with cookbooks. Like sex education and nuclear physics, they are founded on an illusion. They bespeak order, but they end in tears.
I don’t mince words—I mincemeat. And combining these two I’m writing a cookbook called, “101 Pies I’ve Never Eaten—And Neither Should You.
Whether you're reaching for one of your favorite cookbooks or just winging it, do your best to keep a well-stocked arsenal of healthy ingredients at your disposal. At the very least, you'll always be ready to whip up a green juice or smoothie.
One of the things I do in my cookbooks is I will do a conversion from outdoor to indoor grilling so you can do it year-round.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
I'd like to learn how to cook. I've hauled around this big, old, heavy Martha Stewart cookbook in my suitcase to Cape Cod, L.A., Paris. I don't know what possessed me.
I'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write a cookbook' or, 'I should write for food magazines.' And then I get drawn back to writing fiction again.
There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
I wrote an edible cookbook. The pages are made out of tortillas. It’s also the Book of Love. (Batteries and hot sauce sold separately.)
True love doesn't grow on you, feed on you, drain you and spoil your heart. It nourishes, waters the soul and intensifies in absenses long and short.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousan...
Arts degrees are awesome. And they help you find meaning where there is none. And let me assure you, there is none. Don’t go looking for it. Searching for meaning is like searching for a rhyme scheme in a cookbook: you won’t find it and you’ll ...
Several years ago, I was creating a Christmas present for the family, a self-published cookbook featuring recipes my grandmother had collected and created over decades. While interviewing her for the biographical section, she began to talk about her ...
I know some people might think it odd - unworthy even - for me to have written a cookbook, but I make no apologies. The U.S. poet laureate Billy Collins thought I had demeaned myself by writing poetry for Hallmark Cards, but I am the people's poet so...
I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: ov...
For me, whether it's in a book or on T.V., a recipe has to be simple. I have a short attention span, so to open a cookbook and see a recipe that goes on for three to four pages, well, I've lost interest.
If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?
