Quotes & Sayings About French Cooking

I think my ideal man would speak many languages. He would speak Ibo and Yoruba and English and French and all of the others. He could speak with any person, even the soldiers, and if there was violence in their heart he could change it. He would not have to fight, do you see? Maybe he would not be very handsome, but he would be beautiful when he spoke. He would be very kind, even if you burned his food because you were laughing and talking with your girlfriends instead of watching the cooking. He would just say, 'Ah, never mind'. — Chris Cleave

I grew up in France, my first language was French, and I tend to gravitate towards French cooking. — Robert Stack

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental. — Daniel Boulud

I am in fact a Hobbit in all but size. I like gardens, trees, and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking; I like, and even dare to wear in these dull days, ornamental waistcoats. I am fond of mushrooms (out of a field); have a very simple sense of humor (which even my appreciative critics find tiresome); I go to bed late and get up late (when possible). I do not travel much. — J.R.R. Tolkien

I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC — Karen Page

If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste. — Jonathan Swift

Cooking for my son is a challenge. I have to feed him right. He can't eat French fries and candy every day. — Kym Whitley

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking. — Julia Child

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it. — Mario Batali

Catherine de Medici brought her cooks to France when she married, and those cooks brought sherbet and custard and cream puffs, artichokes and onion soup, and the idea of roasting birds with oranges. As well as cooks, she brought embroidery and handkerchiefs, perfumes and lingerie, silverware and glassware and the idea that gathering around a table was something to be done thoughtfully. In essence, she brought being French to France. — Ashley Warlick

Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies - loaf givers. — John Ruskin

I like eggs. My favorite way of cooking eggs is old school French. — David Chang

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce. — Joel Robuchon

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu. — Daniel Boulud

Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan. — Nobu Matsuhisa

While some people are good at painting, playing an instrument or singing, I have been told more than once I am good at storytelling. I hope that you enjoy my stories as I recall them. — Eric Arrouze

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years. — Tom Brady

I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to say that I fell in love with French food- the tastes, the processes, the history, the endless variations, the rigorous discipline, the creativity, the wonderful people, the equipment, the rituals. — Julia Child

Antananarivo is pronounced Tananarive, and for much of this century has been spelt that way as well. When the French took over Madagascar at the end of the last century (colonised is probably too kind a word for moving in on a country that was doing perfectly well for itself but which the French simply took a fancy to), they were impatient with the curious Malagasy habit of not bothering to pronounce the first and last syllables of place names. They decided, in their rational Gallic way, that if that was how the names were pronounced then they could damn well be spelt that way too. It would be rather as if someone had taken over England and told us that from now on we would be spelling Leicester 'Lester' and liking it. We might be forced to spell it that way, but we wouldn't like it, and neither did the Malagasy. As soon as they managed to divest themselves of French rule, in 1960, they promptly reinstated all the old spellings and just kept the cooking and the bureaucracy. — Douglas Adams

The first dinner-party of a bride's career is a momentous occasion, entailing a world of small anxieties. The accomplishments which have won her acclaim in the three years since she left the schoolroom are no longer enough. It is no longer enough to dress exquisitely, to chuse jewels exactly appropriate to the situation, to converse in French, to play the pianoforte and sing. Now she must turn her attention to French cooking and French wines. Though other people may advise her upon these important matters, her own taste and inclinations must guide her. She is sure to despise her mother's style of entertaining and wish to do things differently. In London fashionable people dine out four, five times a week. However will a new bride - nineteen years old and scarcely ever in a kitchen before - think of a meal to astonish and delight such jaded palates? — Susanna Clarke

A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French mother sauces, let alone execute them. She's made progress. Appreciating the skills she has developed is a marker along the path toward her culinary aspirations. The sense of accomplishment that accompanies improved skills is one of the rewards we reap when we dedicate ourselves to mastery. — Marian Deegan

Anything good on the trucks?"
"Some beautiful lake salmon, fresh asparagus, and new potatoes."
"New enough their skin is peeling?"
"Yes."
"I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims.
"We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus. — Amy E. Reichert

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. — Julia Child

The French use cooking as a means of self-expression, and this meal perfectly represented the personality of a cook who had spent the morning resting her unwashed chin on the edge of a tureen, pondering whether she should end her life immediately by plunging her head into her abominable soup ... — Rebecca West

When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way. — Joel Robuchon

No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook. — Sirio Maccioni

Sometimes, if you want to be happy, you've got to run away to Bath and marry a punk rocker. Sometimes you've got to dye your hair cobalt blue, or wander remote islands in Sicily, or cook your way through Mastering the Art of French Cooking in a year, for no very good reason. — Julie Powell

There exists a bastard cuisine that is too often assumed to be real French cooking. — Richard Olney

I have never looked to religion for comfort - belief is just not in my genes. But reading Mastering the Art of French Cooking - childishly simple and dauntingly complex, incantatory and comforting - I thought this was what prayer must feel like. Sustenance bound up with anticipation and want. Reading MtAoFC was like reading pornographic Bible verses. — Julie Powell

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style ... I cook from the soul. — Aaron Sanchez

...As the evening wore on (the supper did not end until seven in the morning), the public were admitted to watch the festivities from the balustrade, and were offered biscuits and refreshments to keep them going through the night.
...One of the lawyers was so upset by the evening that he got up to leave, proclaiming: 'They will send you to the madhouse and strike you from the list of members of the Bar.' Grimod responded by locking the doors to the apartment and preventing any further guests from leaving. Coffee and liquers were taken in an adjoining room lit by 130 candles while the guests were entertained by a magic-lantern show and some experiments with electricity performed by the Italian physicist Castanio. M Rival tells us that many of the guests fell asleep. — Giles MacDonogh

That still did not invalidate their purity in his eyes, so long as they continued to live the way they lived: sitting on the floor, eating with their fingers, cooking and sleeping first in one room, then in another, or in the vast patio with its fountains, or on the roof, leading the existence of nomads inside the beautiful shell which was the house. If he had felt that they were capable of discarding their utter preoccupation with the present, in order to consider the time not yet arrived, he would straightway have lost interest in them and condemned them as corrupt. — Paul Bowles

The cooking standards for Italian food are less demanding than for French. All you need are some fried mozzarella and five pastas, and you're in business. — Danny Meyer

Mastering the Art of French Cooking ... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish. — Julia Child

If any one element of French cooking can be called important, basic and essential, that element is soup. — Louis Diat

Good french cooking cannot be produced by a zombie cook. — Julia Child

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career. — Carla Hall

I didn't understand for a long time, but what attracted me to MtAoFC [Mastering the Art of French Cooking] was the deeply buried aroma of hope and discovery of fulfillment in it. I thought I was using the Book to learn to cook French food, but really I was learning to sniff out the secret doors of possibility. — Julie Powell

It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty. — Wylie Dufresne

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. — Julia Child

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. — Thomas Keller

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models. — George Akerlof

Michelin Star? I'd rather chew a French rubber tyre. — Fennel Hudson