A Quote by Marcus Samuelsson
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.
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I met Charlie Trotter before I actually saw him in person; I was 24 when I first opened the pages of Charlie's cookbook 'Charlie Trotter's' and was greeted by a man I would know and admire for the next 20 years.
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.'
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.
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.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
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.
Oh, did I tell you I have a cookbook? I have a cookbook deal.
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.
Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing.
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?
The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.
A lot of cookbooks also have incredible food writing, even though I feel like a lot of cookbook authors don't necessarily identify with being writers.
I've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet.
Now, I love Israeli food, love 'Jerusalem: A Cookbook', love the homey exoticism, the fusion forged in the crucible of an eternally contested crossroads.
When I first started writing cookbooks, I remember thinking to myself, what makes me think I can write a cookbook? There are these great chefs who are really trained. And, as I started, I realized, actually, what is my lack is actually exactly right, because I can connect with - cooking's hard for me. I never worked on... And that's why my recipes are really simple, because I want to be able to do them.
After opening my first restaurant in 1969, one of the regular customers suggested I write a cookbook, so I did. Then another. After my 12th one, I started to feel stale.
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