Cookbook Quote by Thomas Keller Download Open image “One of the problems with writing a cookbook is that recipes exist in the moment.” — Thomas Keller ★ ★ ★ ★ ★ 2.6 out of 5 (10 ratings) Copy quoteShare Cookbook Cooking Culinary Food Moments Problem Recipes Time Writing
Whats more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just… — Michael Symon Copy Share Image
A cookbook is not like being an author. It's writing down recipes; it's not writing. — Grant Achatz Copy Share Image
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should… — Michael Symon Copy Share Image
cookbooks, I found, are intended for people with time to cook - and, surprisingly often, for people who already know how to cook. — Jo Coudert Copy Share Image
One of the things that often frustrates me with cookbooks is that there are one or two recipes that are really good and the… — Alicia Silverstone Copy Share Image
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision… — Marcus Samuelsson Copy Share Image
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 Copy Share Image
I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional,… — Antoni Porowski Copy Share Image
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking… — Sally Schneider Copy Share Image
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… — Al Roker Copy Share Image
Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward… — Thomas Keller Copy Share Image
We rely on our purveyors to tell us what's available and what's good. — Thomas Keller Copy Share Image
I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual. — Thomas Keller Copy Share Image
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me. — Thomas Keller Copy Share Image
Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking,… — Thomas Keller Copy Share Image
And don't forget music - music in the kitchen is an essential ingredient! — Thomas Keller Copy Share Image
You have to be driven. You have to be focused. You have to be aware. — Thomas Keller Copy Share Image
I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been… — Thomas Keller Copy Share Image
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's… — Thomas Keller Copy Share Image
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 Copy Share Image
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 Copy Share Image
Most women loathe limericks, for the same reason that calves hate cookbooks. — Gershon Legman Copy Share Image
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 Copy Share Image
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 Copy Share Image
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 Copy Share Image
“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 Copy Share Image
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 Copy Share Image
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 Copy Share Image
