Quotes of All Topics . Occasions . Authors
I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.
I was a romantic, messy thinker. I was raised with very conservative beliefs, but that was a long time ago.
Pro-choice is the only way to be-- because women are human beings, after all, and should be treated as such.
Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!
People who are not interested in food always seem rather dry and unloving and don't have a real gusto for life.
I was a Republican until I got to New York and had to live on $18 a week. It was then that I became a Democrat.
I'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.
You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking.
Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.
In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.
I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?
You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all the time.
Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.
The measure of achievement is not winning awards. It's doing something that you appreciate, something you believe is worthwhile.
It's fun to get together and have something good to eat at least once a day. That's what human life is all about - enjoying things.
If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.
I'm very much for making everything safe. The more natural the means we use to raise our vegetables and get rid of bugs, the better.
We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!
Sometimes ... it takes me an entire day to write a recipe, to communicate it correctly. It's really like writing a little short story.
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.
I think the inner person is the most important.... I would like to see an invention that keeps the mind alert. That's what is important.
This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!
I’m awfully sorry for people who are taken in by all of today’s dietary mumbo jumbo. They are not getting any enjoyment out of their food.
The shellfish thing is very scary. You have to know the people you buy from and exactly where their wholesalers are getting the fish from.
Anything that says 'healthy' I say away from... Giving up butter, for instance, means that in about two years you will be covered in dandruff.
Sooner or later the public will forget you; the memory of you will fade. What's important are the individuals you've influenced along the way.
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
Personally, I don't think pure vegetarianism is a healthy lifestyle. I've often wondered to myself: Does a vegetarian look forward to dinner, ever?
We ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.
It's hard to imagine a civilization without onions; in one form or another their flavor blends into almost everything in the meal except the desert.
...the waiters carried themselves with a quiet joy, as if their entire mission in life was to make their customers feel comfortable and well tended.
I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.
People liked to eat veal until they saw pictures of these darling little animals with brown eyes. Veal calves been raised the same way for centuries.
There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.
Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.
My mother was independent. She had grown up in Dalton and Pittsfield, in western Massachusetts, and she was one of the first women drivers in that area.
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.
A passionate interest in what you do is the secret of enjoying life...whether it is helping old people or children, or making cheese or growing earthworms.
The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.
Being tall is an advantage, especially in business. People will always remember you. And if you're in a crowd, you'll always have some clean air to breathe.
I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.