A Quote by Alex Guarnaschelli
I didn't want to write a cheffy cookbook with dehydrated ham chips.
Related Quotes
Ham's substantial, ham is fat. Ham is firm and sound. Ham's what God was getting at When He made pigs so round.
Wouldn't the sentence 'I want to put a hyphen between the words Fish and And and And and Chips in my Fish-and-Chips sign' have been clearer if quotation marks had been placed before Fish, and between Fish and and, and and and And, and And and and, and and and And, and And and and, and and and Chips, as well as after Chips?
There are two kinds of ham: raw and cooked. Raw ham is cured with salt and/or smoke over time; cooked ham is boiled. Every culture that makes ham has its own unique and various methods.
Oh, did I tell you I have a cookbook? I have a cookbook deal.
Any part of the piggy Is quite all right with me Ham from Westphalia, ham from Parma Ham as lean as the Dalai Lama Ham from Virginia, ham from York, Trotters Sausages, hot roast pork. Crackling crisp for my teeth to grind on Bacon with or without the rind on Though humanitarian I'm not a vegetarian. I'm neither crank nor prude nor prig And though it may sound infra dig Any part of the darling pig Is perfectly fine with me.
I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.
When the chips are down, grandmothers can be counted on to do whatever's necessary. When the chips are down for grandfathers, we just go into the kitchen and get more chips.
It's imperative to save a few chips whenever possible when playing small-ball poker. You never want to risk a high percentage of your chips unless you're dealt a monster hand.
I still love chips. Chips are still my favourite potato dish. I struggle not to have chips every day.
And then I saw the menu, stained with tea and beautifully written by a foreign hand, and on top it said..."Chips with everything". Chips with every damn thing. You breed babies and you eat chips with everything.
I dont really write with the idea of trying to teach any lessons. I want to tell a story as truthfully and engagingly as I can, and then let the chips fall where they may.
I've been thinking about a cookbook. I've been making notes and promising myself I'll do it some day. I have an idea for a cookbook and music together.
If I've gone to get a takeaway, and I get chips... I like to match up the chips in length. That is actually quite weird. Obviously, if I've got chips, I pick them out in twos. That's a weird thing as well. You know, if they're not the same length, well, I go hunting for the same length in chips.
I'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write a cookbook' or, 'I should write for food magazines.' And then I get drawn back to writing fiction again.
I've always had a fantasy to write a cookbook, because everyone wants to know what a model eats.
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.
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