A Quote by Jacques Pepin
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.
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I used to feel for years and years and years that I was very remiss not to have written a novel and I would question people who wrote novels and try to find out how they did it and how they had got past page 30. Then, with the approach of old age, I began to just think: “Well, lucky I can do anything at all.
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different.
For 30 years I wrote for newspapers and magazines, wrote books on the Dallas Cowboys' dynasties of the '70s and '90s, wrote about Michael Jordan in Chicago and Barry Bonds in the Bay Area, even wrote columns for ESPN.com from 2004 to 2006.
In 1970, Americans spent about $6 billion on fast food; in 2000, they spent more than $110 billion. Americans now spend more money on fast food than on higher education, personal computers, computer software, or new cars. They spend more on fast food than on movies, books, magazines, newspapers, videos, and recorded music—combined.
One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.
Certainly in the case of 'Kill Your Friends,' a book I wrote more than 10 years ago, I routinely meet interviewers who appear to know the book better than I do. But still, you have to talk about it.
Before I wrote The Power of Now, I had a vision that I had already written the book and that it was affecting the world. I had a sense there was already a book somehow in existence. I drew a circle on a piece of paper and it said "book." Then I wrote something about the effect the book had on the world, how it influenced my life and other people's lives, and how it came to be translated into many languages affecting hundreds of thousands of people.
With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.
I'm a big foodie but not much of a cook. I can cook desi stuff like dal, rice and chicken. I learnt to cook a little bit when I was in college and I used to cook for my friends. I'm not picky about food and eat all types of food, the type of cuisine doesn't matter as long as the food tastes good.
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.
I write in a very peculiar way. I think about a book for 25 or 30 years in a kind of inchoate way, and at one point or another, I realize the book is ready to be written. I usually have a character, a first line, and general idea of what the book is going to be about.
To me, nothing tastes more like summer than peach pie. I began collecting pie recipes from friends and family while I was still working on my first draft. As the recipes poured in, it was fun to try to match the pies to the characters in the book.
Nutritionists have known for some time now that in order to get people to change what they eat, we need to provide them with more access to affordable, healthy food as well as information on how to cook and prepare it.
I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.
There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest.
I had written a book. For various reasons, the publishing industry had decided that my book was going to be 'important.' The novel had taken me 12-and-a-half years to write, and after being with the book for so long, I had no real perspective on the merits or demerits of what I had written. I hoped it was good, but feared that it wasn't.
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