Quote by Michael Ruhlman Download Open image ““Old-Fashioned Pound Cake (Creaming Method)”” — Michael Ruhlman ★ ★ ★ ★ ★ 3.3 out of 5 (5 ratings) Copy quoteShare
Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it's… — Nigella Lawson Copy Share Image
“I’m baking a cake. I’m making a Taste Food Cake just for taste, one with white crust with flecks of butter, a smallish one,… — Grace Krilanovich Copy Share Image
“I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate custard. The… — Stacey Ballis Copy Share Image
I ask you, what is the use of having your "cake" if you can't eat it? What exactly are you supposed to do with… — T. Harv Eker Copy Share Image
“I barely eat cake now. The one I’m sending you, make a hole on the top with a knitting needle and pour a glass… — Edna O'Brien Copy Share Image
Most inexperienced cooks believe, mistakenly, that a fine cake is less challenging to produce than a fine souffle or mousse. I know, however, that… — Julia Glass Copy Share Image
If you're going to lick the icing off somebody else's cake you won't be nourished and it won't do you any good,--or you might… — Emily Carr Copy Share Image
If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end… — Michael Ruhlman Copy Share Image
“It seems to me that all these factors—from the industrialization of our food to the belief that cooking for our family is a chore… — Michael Ruhlman Copy Share Image
“He carried the deep, intuitive understanding of the power of food to connect people, knew that food was not simply a device for entertaining… — Michael Ruhlman Copy Share Image
“Right now prepared foods account for 4 to 6 percent of our sales,” Carin told me. “In Chicago, that number is 8 percent. And… — Michael Ruhlman Copy Share Image
“And we’re going to be here for fifty years, so whatever is not right, we’ll get right.” — Michael Ruhlman Copy Share Image
“Living in this world will change you,” she confides. “It makes me value life. When a friend has a healthy baby, I don’t think… — Michael Ruhlman Copy Share Image
“As a culture,” Pollan writes, “we seem to have arrived at a place where whatever native wisdom we may once have possessed about eating… — Michael Ruhlman Copy Share Image
Stories--from the literature of our culture to descriptions of our days to the lunatic's ravings--appear to be hardwired into us. Even in sleep we… — Michael Ruhlman Copy Share Image
“More troubling is that when faced with an array of complex options,” the article says, “consumers tend to throw reason out the window and… — Michael Ruhlman Copy Share Image
“The social food researcher Harry Balzer noted without prompting that Americans are not cooking more, they’re simply eating more meals at home.” — Michael Ruhlman Copy Share Image
“Regardless of the recent hunger for handcrafted foods, they remain a niche market within the grocery store. America simply didn’t have many centuries during… — Michael Ruhlman Copy Share Image
