A Quote by Elizabeth David
It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.
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It is a great mistake to suppose that bribery and corruption, although they may be very convenient for gratifying the ambition or the vanity of individuals, have any great effect upon the fortunes or the power of parties. And it is a great mistake to suppose that bribery and corruption are means by which power can either be ob-tained or retained.
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.
When I was younger, my dad would cook, and I would never really have it, unless it was something like spaghetti. I would only like what my mom made - macaroni and cheese or something like that. But after I reached a certain age, I think it was 11, I realized I liked his cooking.
It's like cooks don't watch cooking programmes - I suppose maybe comedians don't watch comedy shows.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.
Christmas Day itself hasn't always been great. My parents went abroad when I was very young, and I went to boarding school. We had a few Christmases before that - I remember a big sack of presents and Mummy cooking goose.
In Rome you've got to try spaghetti cacio e pepe. It's just with pecorino and black pepper - it's sort of like homeopathic macaroni cheese.
Cookery is a wholly unselfish art: All good cooks, like all great artists, must have an audience worth cooking for.
I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.
21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?
There is my father whispering in my ear, Be still still still. And yet you change everything. What was the marsh like, waiting for the storm before you came and kneeled in the water? It was nothing. Watch after you leave the water, now cold and regretful, miles from home, certain of the belt on your backside, the cold shoulder, the extra chores; watch. Watch the water heal itself of your presence--not to repair injury but to offer itself again should you care to risk another strapping [...].
Imagine a limitless expanse of water: above and below, before and behind, right and left, everywhere there is water. In that water is placed a jar filled with water. There is water inside the jar and water outside, but the jar is still there. The 'I' is the jar.
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.
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.
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