A Quote by Marco Pierre White
A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone.
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The thing with Catholicism, the same as all religions, is that it teaches what should be, which seems rather incorrect. This is what should be. Now, if you're taught to live up to a what should be that never existed - only an occult superstition, no proof of this should be - then you can sit on a jury and indict easily, you can cast the first stone, you can burn Adolf Eichmann, like that!
I think, for me, there's The Book I Should Write and The Book I Wanted to Write - and they weren't the same book. The Book I Should Write should be realistic, since I studied English Lit. It should be cultural. It should reflect where I am today. The Book I Wanted to Write would probably include flying women, magic, and all of that.
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.
As I view it, in every family a record should be kept...that record should be the first stone, if you choose, in the family altar. It should be a book known and used in the family circle; and when the child reaches maturity and goes out to make another household, one of the first things that the young couple should take along should be the records of their families, to be extended by them as life goes on...each one of us carries, individually, the responsibility of record keeping, and we should assume it.
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.
Everything is tested in my little kitchen. The recipes are mine and that's really important to me. When I do a cookery show I know these recipes really well, because every recipe I've ever published has been tested by my kids.
So here are some foolproof recipes for those of you who understand the true function of food.
Bean Treat: Gingerly pour four fluid oz of beans or something into a jug. Cry. Eat the beans from the jug and pour the rest from the can down your throat. N.B. These taste better if they belong to somebody else in your house.
Pain au Dunk: Fists of bread, rent from the loaf and dunked into anything runnier than bread. Should eat at least six of these because…you should. Don’t toast the bread. Toast is cookery.
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.
Lord, if I thought you were listening, I'd pray for this above all: that any church set up in your name should remain poor, and powerless, and modest. That it should wield no authority except that of love. That it should never cast anyone out. That it should own no property and make no laws. That it should not condemn, but only forgive.
Poets should be law-givers; that is, the boldest lyric inspiration should not chide and insult, but should announce and lead the civil code, and the day's work.
If it's a good work of adaptation, the book should remain a book and the film should remain a film, and you should not necessarily read the book to see the film. If you do need that, then that means that it's a failure. That is what I think.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
Our children should be indoctrinated in the principles of the Gospel from their earliest childhood. They should be made familiar with the contents of the Bible, the Book of Mormon and the Book of Doctrine and Covenants. These should be their chief text books, and everything should be done to establish and promote in their hearts genuine faith in God, in His Gospel and its ordinances, and in His works.
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.
I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
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