Calvetti Culinary Quotes

So long as people don't know how to eat they will not have good cooks. ~ Auguste Escoffier

Nature will castigate those who don't masticate. ~ Horace Fletcher

The roe of the Russian sturgeon has probably been present at more important international affairs than have all the Russian dignitaries of history combined. This seemingly simple article of diet has taken its place in the world along with pearls, sables, old silver, and Cellini cups. ~ James Beard

I'm obsessed with cooking! I want a degree in the culinary arts! ~ Kat Graham

You can tell a lot about a fellow's character by his way of eating jellybeans. ~ Ronald Reagan

Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of 'Fannie Farmer' or 'The Joy of Cooking'. ~ John Thorne

I want order and taste. A well displayed meal is enhanced one hundred per cent in my eyes. ~ Marie-Antoine Careme

The feet-on-the-stove stance of this book is a deliberate attempt to cure myself, and anyone else who will listen, of the nasty habit of worrying the world to pieces like a terrier with a rag. What we are up to here is not the hasty shaking loose of a culinary result, but a patient rumination on cooking itself. There are more important things to do than hurry. ~ Robert Farrar Capon

I never met a Cab I didn't like. ~ Graham Kerr

It is an oldish question, but not perhaps a very interesting one, whether cooking is an art or not. ~ Robert Hughes

Four different kinds of Tater Tots?" I felt overwhelmed by culinary confusion. "Why would anyone need so many? Chili. Sweet potato. Blue? ~ Rick Riordan

Those from whom nature has withheld taste invented trousers. ~ Jean Anthelme Brillat-Savarin

I come from food the way some people come from money. Food was the medium I grew up in, what we talked about, what shaped our days. ~ Elizabeth McCracken

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea. ~ Grant Achatz

I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give. ~ Julia Child

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe. ~ Mary-Kate Olsen

'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is. ~ Joe Bastianich

Oh, I adore to cook. It makes me feel so mindless in a worthwhile way. ~ Truman Capote

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

I did not become a vegetarian for my health, I did it for the health of the chickens. ~ Isaac Bashevis Singer

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever. ~ Marcus Samuelsson

Paola Calvetti takes readers on a delicious trip through Italy, books, letters and love, reminding us all of the joys of a completely compelling read."
Cathie Beck, author of Cheap Cabernet: A Friendship ~ Paola Calvetti

The onion is the truffle of the poor. ~ Robert J. Courtine

Give me the benefit of your assistance during those ablutions that neccessarily, though unfortunatly, invariably follow the excercise of the culinary art. ~ Elizabeth Goudge

Nothing is more useful than wine for strengthening the body and also more detrimental to our pleasure if moderation be lacking. ~ Pliny The Elder

You do not sew with a fork and I see no reason why you should eat with knitting needles. ~ Henry Beard

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal. ~ Alton Brown

But our goal, remember, is to feed around our table the people we love. We're not chefs or restaurateurs or culinary school graduates, and we shouldn't try to be. Make it the way the people you love want to eat it. ~ Shauna Niequist

My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side. ~ Hubert H. Humphrey

My culinary skills are terrible. I can't even make toast taste good. I do make scrambled eggs for myself sometimes but I wouldn't even inflict that on anyone else. ~ Drew Barrymore

If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end in itself; it's a multipurpose ingredient; it's an all-purpose garnish; it's an invaluable tool. The egg teaches your hands finesse and delicacy. It helps your arms develop strength and stamina. It instructs in the way proteins behave in heat and in the powerful ways we can change food mechanically. It's a lever for getting other foods to behave in great ways. Learn to take the egg to its many differing ends, and you've enlarged your culinary repertoire by a factor of ten. ~ Michael Ruhlman

Home Economics & Civics
What ever happened to the two courses that were cornerstone programs of public education? For one, convenience foods made learning how to cook seem irrelevant. Home Economics was also gender driven and seemed to stratify women, even though most well paid chefs are men. Also, being considered a dead-end high school program, in a world that promotes continuing education, it has waned in popularity. With both partners in a marriage working, out of necessity or choice, career-minded couples would rather go to a restaurant or simply micro-burn a frozen pre-prepared food packet. Almost anybody that enjoys the preparation of food can make a career of it by going to a specialty school such as the Culinary Institute of America along the Hudson River in Hyde Park, New York. Also, many colleges now have programs that are directed to those that are interested in cooking as a career. However, what about those that are looking to other career paths but still have a need to effectively run a household? Who among us is still concerned with this mundane but necessary avocation that so many of us are involved with? Public Schools should be aware that the basic requirements to being successful in life include how to balance and budget a checking and a savings account. We should all be able to prepare a wholesome, nutritious and delicious meal, make a bed and clean up behind one's self, not to mention taking care of children that may become a part of the family ~ Hank Bracker

Male, female, gay, straight, legal, illegal, country of origin - who cares? You can either cook an omelet or you can't. You can either cook five hundred omelets in three hours - like you said you could, and like the job requires - or you can't. There's no lying in the kitchen. The restaurant kitchen may indeed be the last, glorious meritocracy - where anybody with the skills and the heart is welcomed. But if you're old, or out of shape - or were never really certain about your chosen path in the first place - then you will surely and quickly be removed. Like a large organism's natural antibodies fighting off an invading strain of bacteria, the life will slowly push you out or kill you off. Thus it is. Thus it shall always be. The ideal progression for a nascent culinary career would be to, first, take a jump straight into the deep end of the pool. Long before student loans and culinary school, take the trouble to find out who you are. ~ Anthony Bourdain

Vegetarianism can easily reach religious proportions. Refraining from meat on moral grounds serves to dignify feelings of guilt toward sad-eyed, furry creatures and substitutes righteousness for squeamishness. ~ Bill Griffith

A philosopher is a person who doesn't care which side his bread is buttered on; he knows he eats both sides anyway. ~ Joyce Brothers