A Quote by Robert A. Burton
Cookery is become an art, a noble science; cooks are gentlemen.
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Cookery is a wholly unselfish art: All good cooks, like all great artists, must have an audience worth cooking for.
Cookery is a wholly unselfish art: as 'art for art's sake' it is unthinkable. A man may sing in his bath every morning without the least encouragement, but no cook can cook just for his or her own sake in a like manner. All good cooks, like all great artists, must have an audience worth cooking for.
Cookery is the art of preparing food for the nourishment of the body. Prehistoric man may have lived on uncooked foods, but there are no savage races today who do not practice cookery in some way, however crude. Progress in civilization has been accompanied by progress in cookery.
Since art is considered a noble field, art should be used to promote all that is good and noble, and in a noble fashion.
It is not, in fact, cookery books that we need half so much as cooks really trained to a knowledge of their duties.
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.
There are two kinds of truth; the truth that lights the way and the truth that warms the heart. The first of these is science, and the second is art. Without art science would be as useless as a pair of high forceps in the hands of a plumber. Without science art would become a crude mess of folklore and emotional quackery.
No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses.
During my span of life science has become a matter of public concern and the l'art pour l'art standpoint of my youth is now obsolete. Science has become an integral and most important part of our civilization, and scientific work means contributing to its development. Science in our technical age has social, economic, and political functions, and however remote one's own work is from technical application it is a link in the chain of actions and decisions which determine the fate of the human race. I realized this aspect of science in its full impact only after Hiroshima.
There are two avenues from the little passions and the drear calamities of earth; both lead to the heaven and away from hell-Art and Science. But art is more godlike than science; science discovers, art creates.
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?
The whole history of modern poetry is a continuous commentary on the short text of philosophy: every art should become science, and every science should become art; poetry and philosophy should be united.
The art of cookery is the art of poisoning mankind, by rendering the appetite still importunate, when the wants of nature are supplied.
One thing I don't like is those three-star kitchens where they force the cooks to do exactly the same thing again and again. There has to be an element of chance in cookery.
Besides the noble art of getting things done, there is the noble art of leaving things undone. The wisdom of life consists in the elimination of non-essentials.
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