The Cook's Quotation Book: A Literary Feast | 
pickI love this old little book! Published in 1983, my copy has a medieval woodcut of two women working in the kitchen. This is a delightful page turner full of quotes from many peoplx: cooks, tasters, and eaters, throughout the ages. Any cook will appreciate this book.
Shown: ‘Muse‘ restaurant in Charleston, SC. Taken on Halloween 2020, our 11th anniversary. Minus the truck in the way, the door and the ‘open wall‘ felt magical and European.
I remember that one time I saw two of my young mistresses and some lady visitors eating ginger cakes, in the yard. At that time those cakes seemed to me to be absolutely the most tempting and desirable things that I have ever seen; and I then and there resolved that, if I ever got free, the height of my ambition would be reached if I could get to the point where I could secure and eat ginger cakes in the way that I saw those ladies doing. —⬇️
There is no question that Rumanian-Jewish food is heavy. One meal is equal in heaviness, I would guess, to eight or nine years of steady mung-bean eating. Following the Rumanian tradition, garlic is used in excess to keep the vampires away; following the Jewish tradition, a dispenser of schmaltz (liquid chicken fat) is kept on the table to give the vampires heartburn if they get through the garlic defense. —Calvin Trillin
🤣🤣🤣🧄🐓
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. —Thomas Wolfe
*Shown: my first apron, which is still my favorite and always getting covered in splotches of King Arthur Flour.
Garlic is the catsup of intellectuals. —Unknown
Yes and I put that shit on everything!!! 🧄😍
A simple enough pleasure, surely, to have breakfast alone with one‘s husband, but how seldom married people in the midst of life achieve it. —Anne Morrow Lindbergh
•this is so true with many of us who are in any kind of relationship. These breakfasts don‘t happen often, but I cherish them. Homemade cinnamon rolls; biscuits; poached eggs; oats with citrus curd; bacon; fresh raspberries and cream of wheat; applesauce pancakes with boiled🍎cider!
What is food to one may be fierce poison to others. —Lucretius
Right! I despise fennel and anything that smells or tastes like it. I‘ll grow it for the pollinators but I refuse to eat it. Gross! 🤢🤮 (Shown: fennel, anise, Thai basil, hyssop)
And please don‘t cook me, kind sirs! I am a good cook myself, and cook better than I cook, if you see what I mean. I‘ll cook beautifully for you, a perfectly beautiful breakfast for you, if only you won‘t have me for supper. —Bilbo Baggins to the trolls in Tolkien‘s The Hobbit
Shown: how about these steel cut oats with blood orange and Meyer lemon curd, toasted almonds that I made? Recipe: https://cookieandkate.com/blood-orange-curd-recipe/
I am one who eats his breakfast gazing at morning glories. —Basho
The discovery of a new dish does more for the happiness of mankind than the discovery of a star. —Brillat-Savarin
*There is some truth to that statement. The moment I tasted these pepparkakor when they came out of the oven? I jumped with joy and made sounds of delight.
Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook. —Ambrose Bierce
Shown: a cinnamon custard from MEXICO, THE COOKBOOK. I used more cinnamon than called for. The result was magic. I have to wonder if Ambrose was joking, or serious. I love custard! The key to perfection is: never stop whisking.
