Bottura Recipes Quotes

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs. ~ Alton Brown

[S]ometimes, when you are a food person, the possible irrelevance of what you are doing doesn't cross your mind until it's too late. (Once, for example, when I was just starting out in the food business, I was hired by the caper people to develop a lot of recipes using capers, and it was weeks of tossing capers into just about everything but milkshakes before I came to terms with the fact that nobody really likes capers no matter what you do with them. Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it tastes even better with capers not in in. ~ Nora Ephron

My recipes aren't geared towards women; my books are marketed towards women because women are the biggest market for weight loss, weight management and weight maintenance and for cooking. ~ Bethenny Frankel

It's true that while instructors and schools offer courses in everything from cooking and how to wear a kimono to yoga and Zen meditation, you'll be hard-pressed to find classes on how to tidy. The general assumption, in Japan at least, is that tidying doesn't need to be taught but rather is picked up naturally. Cooking skills and recipes are passed down as family traditions from grandmother to mother to daughter, yet one never hears of anyone passing on the family secrets of tidying, even within the same household. ~ Marie Kondo

For the first time I saw a medley of haphazard facts fall into line and order. All the jumbles and recipes and hotchpotch of the inorganic chemistry of my boyhood seemed to fit into the scheme before my eyes - as though one were standing beside a jungle and it suddenly transformed itself into a Dutch garden.
[Upon hearing the Periodic Table explained in a first-tern university lecture.] ~ C.P. Snow

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.' ~ Salma Hayek

We don't have to waste our time learning how to make pastry when we can use grandma's recipes. ~ Orson De Witt

It is important to view a recipe book as one that you use daily and what we in our family call "a living book" - a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical enchantments, to be consulted, used and altered as needed. ~ The Silver Elves

I'm tired of eating your family's lousy, tasteless recipes," Dad said.
"Tasteless recipes? My grandmother's rolling in her grave!"
"It's from indigestion. ~ Neal Shusterman

And while she read her cards and muttered to herself, I would leaf through my collection of cookery cards, incanting the names of never-tasted dishes like mantras, like the secret formulae of life. Boeuf en daube. Champignons farcis à la grèque. Escalopes à la Reine. Crème caramel. Schokoladentorte. Tiramisu. In the secret kitchen of my imagination I made them all, tested, tasted them, added to my collection of recipes wherever we went, pasted them into my scrapbook like photographs of old friends. They gave weight to my wanderings, the glossy clippings shining out from between the smeary pages like signposts along our erratic path.
I bring them out now like long-lost friends. Soupe de tomates à la gasconne, served with fresh basil and a slice of tartelette méridonale, made on biscuit-thin pâte brisée and lush with the flavors of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavors that seems almost impossible. ~ Joanne Harris

I was sixty-six years old. I still had to make a living. I looked at my social security check of 105 dollars and decided to use that to try to franchise my chicken recipe. Folks had always liked my chicken. ~ Colonel Sanders

Unequal group rights, the politics of redistribution and a Constitution whose meaning varies with changeable coalitions are a recipe for civil war. ~ Paul Craig Roberts

Backyard barbecues are really just about getting together. It's all about making people come over, having a really good time, talking about their lives, and sharing some great recipes. ~ G. Garvin

About half of all design patterns out there [ ... ] appear to be ways take perfectly natural design ideas and twist them to fit into someones static type system: recipes for pounding square pegs into round holes ~ Steve Yegge

RECIPE FOR HAPPINESS
As devised by frantastica:
dvds with Johnny Depp in them
white chocolate chip cookies
peanut m&ms
popcorn
pillows X 17
Method:
put all on sofa and mix till cheerful. ~ Susie Day

A good recipe for a human reducing breakfast is a lot of good things to eat, and three spaniels and two cats to eat with. ~ Gladys Taber

Your own destiny, create your own recipe. ~ Nelly

[Y]ou can't control everything. Anything, really. Like the food we've been making. We can follow the recipe exactly as your grandmother wrote it, do everything exactly
or almost exactly
as she had, and the dish can come out so-so instead of amazing. Or it can come out amazing when you were expecting very little. ~ Melissa Senate

A cookbook is only as good as its poorest recipe. ~ Julia Child

The cookbook gives a detailed description of ingredients and procedures but no proofs for its prescriptions or reasons for its recipes; the proof of the pudding is in the eating ... Mathematics cannot be tested in exactly the same manner as a pudding; if all sorts of reasoning are debarred, a course of calculus may easily become an incoherent inventory of indigestible information. ~ George Polya

Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately. ~ Dorie Greenspan

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics. ~ Ina Garten

Lucy paused, hands full of green beans, her memory flashing back to the giant pots of crawfish on the stove. Her Mama's green eyes would squint into the steam, hair pulled back, a frown of concentration on her face. The salted water was flavored and ready to receive the "mudbugs" out of their burlap sacks. Other than an onion or maybe an ear of corn, if it wasn't alive when you threw it in, then it shouldn't be in the pot, she'd say. Did her Mama mind that Lucy didn't cook those old family recipes? Was she turning her back on her culinary heritage as surely as Paulette was?
She snapped the ends of the beans faster, glancing at the clock. This whole dinner was breaking her Mama's cardinal rule: don't hurry. She thought if a cook was in a hurry, you might as well just make a sandwich and go on your way. ~ Mary Jane Hathaway

You can't compare any job or any friendship or anything to another. I think if you do, it's kind of a recipe for disaster. ~ Vincent Kartheiser

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything. ~ Michael Symon

The wealthy white western minority of the world could not hope to prosper if most of the rest of mankind were foundering in hopeless poverty. Islands of plenty in a vast ocean of misery never have been a good recipe for commercial success. ~ Barbara Ward, Baroness Jackson Of Lodsworth

If pornography releases sexual tension, why don't we send recipe books to the starving? ~ Andrea Dworkin

Serve others. The failing recipe for happiness and success is to want the good of others. ~ Desmond Tutu

I have a policy about that word "soul." It is strictly prohibited except in cases of converstations having to do with okra recipes or Marvin Gaye. ~ Sarah Vowell

After sending Bella a Christmas card for years with no response, a few years before I'd decided to add something more personal- one of Mum's recipes. I had included various Christmas recipes each year since, from gingerbread to chocolate and cranberry brownies- Bella's favorite as a child. I saw these as a reminder of the good times we'd shared and hoped she'd feel the same. Just writing down those recipes reminded me of Mum in her kitchen- the soft, wobbly fold of flour into butter, the grit of sugar, the heady fragrance of chocolate, sweet vanilla and the warmth of ginger. ~ Sue Watson

The reality is that these food chemists create "Frankenstein foods" within these huge, robotic, assembly-line factories. Here they dump all kinds of man-made preservatives, additives, and chemicals into the recipes for our favorite meals and snacks - in just the right amounts - so these "fake foods" can sit on grocery store shelves for months, years, and even decades without going bad. ~ Josh Bezoni

NOURISH YOUR HAIR:
1. There are a number of 'kitchen recipes' for feeding hair. It needs the contents of your refrigerator just as much as your skin does. Right back to mayonnaise! Olive oil, eggs, and lemon juice. Massage the mixture into your hair, let it stay on for ten or fifteen minutes, then rinse it off with cool water. Cool - or you'll have scrambled eggs on your head.
2. For years I washed my daughter' hair with raw eggs, never soap or shampoo. I wet their hair fist and then rubbed in six whole eggs, one by one - a trick I learned from Katherine. Hepburn. (Four eggs will do for short hair, but theirs was long.) Some people use eggs beaten up with a jigger of rum; others mix an egg with red wine.
3. Hot oils is good for dry hair. Apply it with the fingertips and then wrap your head in a warm towel. Keep changing the oil for an hour, to keep it hot and penetrating. Then shampoo.
4. I believe in brushing. I made my girls give their hair the old-fashioned hundred strokes every night, using two brushes, and bending forward from the waist. It stimulates hair grows, and the rush of blood to the face is an added benefit. I pull my hair gently to encourage growth too. ~ Joan Crawford

Hedwig didn't return until the end of the Easter holidays. Percy's letter was enclosed in a package of Easter eggs that Mrs. Weasley had sent. Both Harry's and Ron's were the size of dragon eggs, and full of home-made toffee. Hermione's, however, was smaller than a chicken's egg. Her face fell when she saw it.
"Your mum doesn't read Witch's Weekly, by any chance, does she, Ron?" she asked quietly.
"Yeah," said Ron, whose mouth was full of toffee. "Gets it for the recipes."
Hermione looked sadly at her tiny egg. ~ J.K. Rowling

Sometimes I think more creativity is put into muffin recipes than into the rest of society combined. ~ Jerry Seinfeld

The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. "To her," as a noted food writer indicated, "French culinary tradition was a frontier, not a religion." If a legendary recipe could be improved upon, then let the gods beware. ~ Bob Spitz

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. ~ Yotam Ottolenghi

You never told me how everyone liked the sirupskake."
"It was splendid!" she said, her smile returning. "Your fa- my husband asked that you bake another one soon for me to bring him."
Freya was always tripping over her words like that. Anna did the same thing herself. She chalked it up to wanting to say so much in a short amount of time. She was like a pot of melting chocolate: the words bubbled over.
"Did he like the candied oranges I placed on top?"
"Yes! He said he'd never seen it done that way before."
Anna shrugged. "I love to put my own spin on recipes. I like to be unique, if you haven't noticed."
"I have." Freya smiled. "I think my husband would enjoy meeting you. You and I have a similar joyful spirit, while he"- she sighed- "carries the weight of the world on his shoulders, I'm afraid. Much like my daughter."
Freya talked about her daughter a lot but unfortunately never brought her along for visits. From what Anna knew, the girl seemed whip smart and serious. Anna wished she could meet her so she could shake her up a bit. Everyone needed to let their hair down sometimes. Plus it would be nice to have a friend close to her own age. ~ Jen Calonita

Things were changing; I was changing. All swelling limbs and sweating brain, suddenly I had more body than I knew what to do with. Arms and legs became the prey of low desktops and narrow corridors, were ambushed by sharp corners. Mr Baxter ignored my plight. Bodies were inimical to mathematics, or so we were led to believe. Bad hair, acrid breath, lumpy skin, all vanished for an hour every Tuesday and Thursday. Young minds in the buff soared into the sphere of pure reason. Pages turned to parallelograms; cities, circumferences; recipes, ratios. Shorn of our bearings, we groped our way around in this rarefied air. ~ Daniel Tammet

The great recipe for success is to work, and always work. ~ Leon Gambetta

The lesson for Asia is; if you have a central bank, have a floating exchange rate; if you want to have a fixed exchange rate, abolish your central bank and adopt a currency board instead. Either extreme; a fixed exchange rate through a currency board, but no central bank, or a central bank plus truly floating exchange rates; either of those is a tenable arrangement. But a pegged exchange rate with a central bank is a recipe for trouble. ~ Milton Friedman

In our house, some of our favourite recipes just happen to be vegetarian, but I still enjoy meat and I believe very much in meat. ~ Delia Smith

At the beginning of every week, I like to sit down and figure out what I'm going to make. I probably try at least two new recipes a week. But I have my standbys - jambalaya, meatloaf and mashed potatoes. ~ Martina Mcbride

Recipes are how we learn all the rules, and cooking is knowing how to break them to suit our tastes or preferences. ~ Shauna Niequist