A Quote by Aldous Huxley
All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.
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I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.
Cookery is a wholly unselfish art: as 'art for art's sake' it is unthinkable. A man may sing in his bath every morning without the least encouragement, but no cook can cook just for his or her own sake in a like manner. All good cooks, like all great artists, must have an audience worth cooking for.
There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.
A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone.
I write cheap recipes for struggling families and single people, and have donated 800 copies of my newest cookery book to food banks and other good causes.
I cook every day and find it really relaxing. I've got a huge amount of cookery books. It's usually traditional British and French cooking, but then I'll go off-piste.
When I work on a book, I usually start with a question. And I don't sit around and go "I need to write a book. What's a good question?" It will be a question that's just clanging around in my head.
When I work on a book, I usually start with a question. And I don't sit around and go 'I need to write a book. What's a good question?' It will be a question that's just clanging around in my head. So for 'What It Is,' it was this idea of 'What is an image?'
Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.
I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.
I began reading cook books when I was six, cause my father had hundreds of cook books in the kitchen. I was obsessed with cooking and tasting different recipes. I got lost in being a compulsive eater. It brought me much happiness. Sadness too, sure. But I have to say, and compulsive eaters will agree with me, for that few seconds that you're eating, food tastes just great.
Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of 'Fannie Farmer' or 'The Joy of Cooking'.
I like to cook for my friends. It is an act of love because in cooking you can create so many plates and recipes, if you know how to - otherwise you make a mess - but I like it because it's like a ceremony. You cook for your friends and after, you drink wine and play cards.
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?
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