Quotes by James Beard - Page 1

Good cheese needs good companions.
James Beard / Chef
Cheese
Companion
Needs
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Goodness, how much there is to learn about food!
James Beard / Chef
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Too few people understand a really good sandwich.
James Beard / Chef
People
Sandwiches
Understand
Too
Few
Good People Understand
Few People
Sandwich
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Food is our common ground, a universal experience.
James Beard / Chef
Experience
Common
Common Ground
Universal
Our
Ground
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I'm really enamored of the potato in all its guises.
James Beard / Chef
Enamored
Guise
Potatoes
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The secret of good cooking is, first, having a love of it.
James Beard / Chef
Cooking
Firsts
Secret
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No vegetable exists which is not better slightly undercooked.
James Beard / Chef
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Too many simple green salads suffer from a lack of imagination.
James Beard / Chef
Imagination
Simple
Suffering
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A gourmet who thinks of calories is like a tart who looks at her watch.
James Beard / Chef
Food
Calories
Drinking
Gourmet
Looks
Thinking
Watch
Her
Tart
Thinks
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When you cook, you never stop learning. That's the fascination of it all.
James Beard / Chef
Cooks
Fascination
Never Stop Learning
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It is true thrift to use the best ingredients available and to waste nothing.
James Beard / Chef
Ingredients
Use
Waste
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If you have never tasted a braised vegetable, you'll find it is a revelation.
James Beard / Chef
Ifs
Revelations
Vegetables
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The only thing that will make a souffle fall is if it knows you're afraid of it.
James Beard / Chef
Beard
Fall
Souffle
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In a house without a genuine kitchen, one of the delights of growing up is lost.
James Beard / Chef
Growing Up
House
Kitchen
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I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
James Beard / Chef
Food
Cooking
Gourmet
Home Cooking
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I am so happy to see more and more people in this country are becoming addicted to cheese.
James Beard / Chef
Becoming
Country
People
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Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.
James Beard / Chef
Being Honest
Honest
Simple
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I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.
James Beard / Chef
Food
Adversity
Believe
Cannibalism
Manage
Practice
Believe Enough I Believe
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I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.
James Beard / Chef
Food
Cooking
Simple
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If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.
James Beard / Chef
Choices
Meat
Pork
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Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
James Beard / Chef
Food
Beard
Bread
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Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.
James Beard / Chef
Morning
Coffee
Smell
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I’ve long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs.
James Beard / Chef
Choices
Eggs
Long
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Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.
James Beard / Chef
Cheer
Perfect
Together
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It's foolish to go through life bemoaning the fact that you can't have this or that. Twaddle! You can omit certain foods and still enjoy eating.
James Beard / Chef
Eating
Facts
Foolish
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Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.
James Beard / Chef
Brain
Cooking
Hands
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Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.
James Beard / Chef
Art
Food
Sacrifice
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The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.
James Beard / Chef
Food
Cooking
Secret
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There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.
James Beard / Chef
Flavor
Use
Waste
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Like the theater, offering food and hospitality to people is a matter of showmanship, and no matter how simple the performance, unless you do it well, with love and originality, you have a flop on your hands.
James Beard / Chef
Hands
Offering
Simple
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I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.
James Beard / Chef
Ideas
Secret
Trying
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I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.
James Beard / Chef
Eggs
Memorable
Simple
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The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.
James Beard / Chef
Food
Adventure
Heart
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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 / Chef
Food
Simple
Taken
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What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would fix it. He would cook it down, condense it-this broth with all sorts of feet in it, then it would gell into sheer bliss. It kept me alive once for three weeks when I was ill as a child. And I've always craved it since.
James Beard / Chef
Children
Mother
Strong
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I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.
James Beard / Chef
Food
Morning
Coffee
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When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.
James Beard / Chef
Home
Cutting
Thinking
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James Beard Quotes - Page 1

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