James Beard Quotes

20 quotes in 291 categories

• I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.
• I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
• A gourmet who thinks of calories is like a tart who looks at her watch.
• Too few people understand a really good sandwich.
• 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…
• There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to…
• 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…
• Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
• The only thing that will make a souffle fall is if it knows you're afraid of it.
• If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would…
• Food is our common ground, a universal experience.
• The secret of good cooking is, first, having a love of it If youre convinced that cooking is drudgery, youre never going to be good…
• Im going to break one of the rules of the trade here. Im going to tell you some of the secrets of improvisation. Just rememberits…
• Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.
• 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…
• I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.
• I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and…
• I was taken to the exposition two or three times. The thing that remained in my mind above all others, I think it marked my…
• Where would we be without salt?

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