A Quote by Anthony Lane
Cookbooks, it should be stressed, do not belong in the kitchen at all. We keep them there for the sake of appearances; occasionally, we smear their pages together with vibrant green glazes or crimson compotes, in order to delude ourselves, and any passing browsers, that we are practicing cooks; but in all honesty, a cookbook is something you read in the living room, or in the bathroom, or in bed.
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No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.
Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?
I have one room off my kitchen filled with nothing but cookbooks and recipes that are sent to me from around the world. Every two years, I have to go through them and pick out ones to send to the local schools. There's a need for books, especially cookbooks.
I buy a lot of cookbooks. Some of them you just kind of read, and you try one recipe, and it doesn't really work. So then you don't go back to it. The new Ina Garten cookbook, which is called 'Back to Basics,' I have not had a failure with. It is the most fantastic cookbook. I think I bought 20 copies of it for friends.
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.
I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.
You should not actually stay in bed for very long awake, because your brain is this remarkably associative device, and it quickly learns that the bed is about being awake. So you should go to another room - a room that's dim. Just read a book - no screens, no phones - and, only when you're sleepy, return to the bed.
My job on that first day, like for most green cooks, was official kitchen gofer. Whatever any other cook needed doing, I did it.
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.
Read to your children Twenty minutes a day; You have the time, And so do they. Read while the laundry is in the machine; Read while the dinner cooks; Tuck a child in the crook of your arm And reach for the library books. Hide the remote, Let the computer games cool, For one day your children will be off to school; Remedial? Gifted? You have the choice; Let them hear their first tales In the sound of your voice. Read in the morning; Read over noon; Read by the light of Goodnight Moon. Turn the pages together, Sitting close as you'll fit, Till a small voice beside you says, "Hey, don't quit.
If one limits to developing only the kitchen and bathroom as standardized rooms because of their installation, and then also decides to arrange the remaining living area with movable walls, I believe that any justified living requirements can be met.
I read usually in the morning, in my kitchen at breakfast - a short reading time, usually poetry. I read in bed every night. I usually get in bed pretty early with a book, and I read until I can't prop my eyes open anymore - sometimes rather late.
In my household, everything happens in the kitchen. My parents have this pretty big home, and it doesn't matter how big it is, we will all squeeze ourselves in the kitchen and just chat while my mom or dad cooks.
I should like to freeze in time all those I do love, keep them somehow safe from the ravages of the passing years..."Rather like flowers pressed between the pages of a book!
We ourselves introduce that order and regularity in the appearance which we entitle "nature". We could never find them in appearances had we not ourselves, by the nature of our own mind, originally set them there.
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