Cooking From Memory ~ A Recipe Journal


Juicy Quotes

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“I then ate two pastas.  One was tortellini, small, complicated knots of dough with a mysterious meaty filling.  The other was giant pillowy ravioli, distinguished by their thin, floppy lightness.  I’d never had anything like them.  They were dressed with butter and honey and filled with pumpkin, so that when you bit into one you experienced an unexpected taste explosion.  The pumpkin, roasted and mixed with parmigiano cheese, was like a mouthful of autumn: the equivalent of waking up and finding the leaves on the trees outside your window had changed color.  The dish was called tortelli di zucca (zucca means “squash” ) and was so memorable it provoked me to find out where it had come from.”

 

~~From ‘Heat’ by Bill Buford Vintage Press, page 107

 

 

“My kitchen is a mystical place, a kind of temple for me. It is a place where the surfaces seem to have significance, where the sounds and odors carry meaning that transfers from the past and bridges to the future.”
  

~~Pearl Bailey
 

 

 

“The world does not need another cookbook.”

  ~~ David Christian, Holden Village Head Cook  

 

 

 

“The world can always use another cookbook.”

  ~~ Paul Gauche, Holden Village Kitchen Slave

 

 

“Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad but bread is king.”
 ~~Louis Bromfield, American novelist (1896-1956)

 

 

 

“Hey, who took the cork off my lunch?”

  ~~ W.C. Fields

 

 

“When I go out to a restaurant, I definitely order dishes that I know take either a long time to make or are difficult to source. Unless it’s a really special steak, there’s no reason for me to go out and eat that.”
~~ Mario Batali

 

 

  “You don’t sew with a fork, so I see no reason to eat with knitting needles.

~~ Miss Piggy, on eating Chinese Food
 

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