Top 12 Quotes & Sayings by Irma S. Rombauer

Explore popular quotes and sayings by an American author Irma S. Rombauer.

Last updated on December 21, 2024.

Irma S. Rombauer was an American cookbook author, best known for The Joy of Cooking (1931), one of the world's most widely read cookbooks. Following Irma Rombauer's death, periodic revisions of the book were carried out by her daughter, Marion Rombauer Becker, and subsequently by Marion's son Ethan Becker. The Joy of Cooking remains in print, edited by members of the Rombauer–Becker family, and more than 18 million copies have been sold.

American - Author | October 30, 1877 - October 14, 1962

Source: Wikipedia

Soybeans really need an uplift, being on the dull side, but, like dull people, respond readily to the right contacts.

Irma S. Rombauer

A pig resembles a saint in that he is more honored after death than during his lifetime.

Irma S. Rombauer

The automatic bread maker is not as good as breads made by hand, but waking up to the smell of fresh bread is worth the price of admission. We use it for fresh cinnamon raisin toast - mmmmmmm!

Irma S. Rombauer

I know who in the family is a great cook. I know where the great recipes are.

Irma S. Rombauer

Custard puddings, sauces and fillings accompany the seven ages of man in sickness and in health.

Irma S. Rombauer

The new 'Joy' was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America's new love for big flavors. Yay!

Irma S. Rombauer

Most cocktails containing liquor are made today with gin and ingenuity. In brief, take an ample supply of the former and use your imagination. For the benefit of a minority, it is courteous to serve chilled fruit juice in addition to cocktails made with liquor.

Irma S. Rombauer

Dried peas and beans, being rather on the dull side, much like dull people respond readily to the right contacts.

Irma S. Rombauer

Correct the seasoning' - how that time-tested direction stimulates the born cook!

Irma S. Rombauer

The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.

Irma S. Rombauer

May your rice never burn,' is the New Year's greeting of the Chinese. 'May it never be gummy,' is ours.

Irma S. Rombauer

Nothing stimulates the practiced cook's imagination like an egg.

Irma S. Rombauer