A Quote by Christina Tosi

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.
My passion for writing cookbooks really came from my love of collecting cookbooks.
I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
I'm quite happy with something foodie or cookbooks - I love cookbooks.
I love cookbooks, and I have a ton. I have shelves of cookbooks.
I love to cook. I spend weekends reading cookbooks - it's really my relaxation.
When I wake up, I'm like, 'I gotta go to Whole Foods.' I'm constantly reading cookbooks; I bring hardcover cookbooks with me on the plane and tag pages. I just have this crazy food obsession.
I have strong feelings about cookbooks because I am a lover of them and student of them and devourer of them and collect them. I find them to be a great source of inspiration. When I was a cook and not making much money, I always used to spend most of what I had on cookbooks.
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.
Central heating, French rubber goods and cookbooks are three amazing proofs of man's ingenuity in transforming necessity into art, and, of these, cookbooks are perhaps most lastingly delightful.
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 an apple pie.
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 the restaurants, but they are dumbed down, and I hate it when they dumb them down.
Cookbooks hit you where you live. You want comfort; you want security; you want food; you want to not be hungry and not only do you want those basic things fixed, you want it done in a really nice, gentle way that makes you feel loved. That's a big desire, and cookbooks say to the person reading them, 'If you will read me, you will be able to do this for yourself and for others. You will make everybody feel better.'
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.
My husband wrote me love letters while I was on location in Canada and pregnant. They turned into being about food, and it turned it into a cookbook. He called it 'The Tuscan Cookbook for the Pregnant Male.' It was kind of genius. When I took it a book agent, he was like, 'Men don't buy cookbooks.'
Cookbooks are almost a substitution for a lost sense of culture. People want some other life than the one they're living, so they buy a cookbook with pictures and imagine themselves as part of that life.
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