French Cooking Quotes

Just like becoming an expert in wine, you learn by drinking it, the best you can afford.

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

Good french cooking cannot be produced by a zombie cook.

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.

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

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

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.

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.

Forget that New Orleans is actually a little like the Combat Zone with French cooking, it still happens to be part of the great state of Louisiana where people play the political game the same way it's played in Lebanon. The place is one layer after another of tribes, factions and at least a million laughs.

In France, cooking is a serious art form and a national sport.

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

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.

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.

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.

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.