One of the problems with writing a cookbook is that…

My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah,…

— Emeril Lagasse

A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill…

— George Ellwanger

Most women loathe limericks, for the same reason that calves hate cookbooks.

— Gershon Legman

British cookbook author Elizabeth David led the most adventurous life but is widely credited with bringing to the fore the importance of home cooking.

— Melissa Leong

I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or…

— Colonel Sanders

Cookbooks, it should be stressed, do not belong in the kitchen at all. We keep them there for the sake of appearances; occasionally, we…

— Anthony Lane

“It's a recipe for agrumato," he says, sounding surprised. I roll the unfamiliar name in Italian around on my tongue. "Agrumato? What's that?" Nicolo's…

— Rachel Linden

I am a cookbook fanatic.

— Samantha Bee

My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.

— Anthony Bourdain

Every cookbook can be a bit patronising.

— Ainsley Harriott

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in…

— Mario Batali

“Somewhere close behind air and water is the need for food.”

— L.J. Martin

When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'

— Nathan Myhrvold

A lot of cookbooks also have incredible food writing, even though I feel like a lot of cookbook authors don't necessarily identify with being…

— Michelle Zauner

“None of this Mad Mario showmanship- orange clogs and Bermuda shorts fit for Babar, sweetbreads garnished with squash blossoms stuffed with cheese from the…

— Julia Glass