Cookery Quotes

#1. The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself. #Quote by George Ellwanger

#2. Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel. #Quote by William Booth

#3. Ever a glutton, at another's cost, But in whose kitchen dwells perpetual frost. #Quote by John Dryden

#4. Done coma, walking/talking,art, cookery. scouts then wrote two books, asked for help, gave a book to HRH Princess Anne, tried publisher, got another DEGREE, now Google Gillian Mk2, what else can I do? #Quote by Gillian Firth

#5. Okay, a lot of people think that I'm someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn't seem necessarily like something that was ultimately worth pursuing. #Quote by Wylie Dufresne

#6. Herbs, and other country messes, Which the neat-handed Phillis dresses. #Quote by John Milton

#7. Suddenly creativity is the popular goal. Ironically, a quality dissonant with our conventional education process is greatly in demand in adults - and those who survive the system without losing their creative integrity are richly rewarded. The magic word in a book's title almost ensures sales: Creative Stitchery, Creative Cookery, Creative Gardening ... Perhaps we are trying to develop something that was innately ours. #Quote by Marilyn Ferguson

#8. TV cookery is very like internet porn - the overwhelming majority of its audience will never ever get to act out what's happening on screen. #Quote by Skint Foodie

#9. Excuse me there. If you go upon arguments, they are never wanting, when a man has no constancy of mind. My father never changed, and he preached plain moral sermons without arguments, and was a good man - few better. When you get me a good man made out of arguments, I will get you a good dinner with reading you the cookery-book. That's my opinion, and I think anybody's stomach will bear me out. #Quote by George Eliot

#10. The art of cookery is the art of poisoning mankind, by rendering the appetite still importunate, when the wants of nature are supplied. #Quote by Francois Fenelon

#11. AMBIGU (A'MBIGU) n.s.[French.]An entertainment, consisting not of regular courses, but of a medley of dishes set on together. When straiten'd in your time, and servants few,You'd richly then compose an ambigu;Where first and second course, and your desert,All in our single table have their part.King'sArt of Cookery. #Quote by Samuel Johnson

#12. To follow our bliss and dive deeply into the mysteries of fragrance, color, and taste; blend with the magnificent diversity of mother nature; and follow the inner signs to become aware of who we really are - is the Alchemy of Ayurvedic Cookery #Quote by Prana Gogia

#13. In lecturing on cookery, as on housebuilding, I divide the subject into, not four, but five grand elements: first, Bread; second,Butter; third, Meat; fourth, Vegetables; and fifth, Tea
by which I mean, generically, all sorts of warm, comfortable drinks served out in teacups, whether they be called tea, coffee, chocolate, broma, or what not. I affirm that, if these five departments are all perfect, the great ends of domestic cookery are answered, so far as the comfort and well-being of life are concerned. #Quote by Harriet Beecher Stowe

#14. If an artist may say nothing except what he has invented by his own sole efforts, it stands to reason he will be poor in ideas. If he could take what he wants wherever he could find it, as Euripides and Dante and Michelangelo and Shakespeare and Bach were free, his larder would always be full, and his cookery might be worth tasting. #Quote by Robin G. Collingwood

#15. So here are some foolproof recipes for those of you who understand the true function of food.
Bean Treat: Gingerly pour four fluid oz of beans or something into a jug. Cry. Eat the beans from the jug and pour the rest from the can down your throat. N.B. These taste better if they belong to somebody else in your house.
Pain au Dunk: Fists of bread, rent from the loaf and dunked into anything runnier than bread. Should eat at least six of these because ... you should. Don't toast the bread. Toast is cookery. #Quote by Dylan Moran

#16. Dostoyevsky was her brother, Victorian children's books her passion and though she lived, when in funds, mainly on avocado pears, she took her bath each night with a different cookery book. #Quote by Eva Ibbotson

#17. I am a neat hand at cookery, and I'll tell you what I knocked up for my Christmas-eve dinner in the Library Cart. I knocked up a beefsteak-pudding for one, with two kidneys, a dozen oysters, and a couple of mushrooms thrown in. It's a pudding to put a man in good humour with everything, except the two bottom buttons of his waistcoat. #Quote by Charles Dickens

#18. Speaking one day to Monsieur de Buffon, on the present ardor of chemical inquiry, he affected to consider chemistry but as cookery, and to place the toils of the laboratory on the footing with those of the kitchen. I think it, on the contrary, among the most useful of sciences, and big with future discoveries for the utility and safety of the human race. #Quote by Thomas Jefferson

#19. No, they did not bury me, though there is a period of time which I remember mistily, with a shuddering wonder, like a passage through some inconceivable world that had no hope in it and no desire. I found myself back in the sepulchral city resenting the sight of people hurrying through the streets to filch a little money from each other, to devour their infamous cookery, to gulp their unwholesome beer, to dream their insignificant and silly dreams. They trespassed upon my thoughts. They were intruders whose knowledge of life was to me an irritating pretense, because I felt so sure they could not possibly know the things I knew. Their bearing, which was simply the bearing of commonplace individuals going about their business in the assurance of perfect safety, was offensive to me like the outrageous flauntings of folly in the face of a danger it is unable to comprehend. I had no particular desire to enlighten them, but I had some difficulty in restraining myself from laughing in their faces, so full of stupid importance. I dare say I was not very well at that time. I tottered about the streets - there were various affairs to settle - grinning bitterly at perfectly respectable persons. I admit my behavior was inexcusable, but then my temperature was seldom normal in these days. #Quote by Joseph Conrad

#20. Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent. #Quote by Curnonsky

#21. It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain. #Quote by Eliza Acton

#22. Even the best cookery book is no substitute for even the worst dinner. #Quote by Aldous Huxley

#23. In the civilization of our times, it is normal, and almost obligatory, for cookery and fashion to take up most of the culture sections, for chefs and fashion designers now enjoy the prominence that before was given to scientists, composers and philosophers. Gas burners, stoves and catwalks meld, in the cultural coordinates of our time, with books, laboratories and operas, while TV stars and great footballers exert the sort of influence over habits, taste and fashion that was previously the domain of teachers and thinkers #Quote by Mario Vargas-Llosa

#24. Writing and cookery are just two different means of communication. #Quote by Maya Angelou

#25. Would the cook were o' my mind! #Quote by William Shakespeare

#26. Women can spin very well, but they cannot write a good book of cookery. #Quote by Samuel Johnson

#27. Julie's cookery is actually improving," Paul wrote Charlie [his twin]. "I didn't quite believe it would, just between us, but it really is. It's simpler, more classical ... I envy her this chance. It would be such fun to be doing it at the same time with her. #Quote by Julia Child

#28. The curious alchemy of cookery, that process of making the transfer of life from one being to another palatable. #Quote by Diana Gabaldon

#29. She was no longer the fair-haired, colourless girl whom I had seen at the church fifteen years before, but a stout, over-dressed lady, one of those ladies with no age, no character, no elegance, no wit, nor any of the attributes that constitute a woman. She was merely a mother, a fat, commonplace mother, the breeder, the human brood-mare, the procreating machine made of flesh, with no interests but her children and her cookery-book. #Quote by Guy De Maupassant

#30. He begged to know to which of his fair cousins the excellency of its cookery was owing.
Briefly forgetting her manners, Mary grabbed her fork and leapt from her chair onto the table. Lydia, who was seated nearest her, grabbed her ankle before she could dive at Mr. Collins and, presumably, stab him about the head and neck for such an insult. #Quote by Seth Grahame-Smith

#31. 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. #Quote by John Ruskin

#32. Talent warms-up the given (as they say in cookery) and makes it apparent; genius brings something new. But our time lets talent pass for genius. They want to abolish the genius, deify the genius, and let talent forge ahead. #Quote by Soren Kierkegaard

#33. And, er, these stories about you..."

"Oh, all true. Most of them. A bit of exaggeration, but mostly true."

"The one about the Citadel in Muntab and the Pash and the fish bone?"

"Oh, yes."

"But how did you get in where half a dozen armed and trained men couldn't even - ?"

"I am a little man and I carry a broom," said Lu-Tze simply. "Everyone has some mess that needs clearing up. What harm is a man with a broom?"

"What? And that was it?"

"Well, the rest was a matter of cookery, really. The Pash was not a good man, but he was a glutton for his fish pie."

"No martial arts?" said Lobsang.

"Oh, always a last resort. History needs shepherds, not butchers."

"Do you know okidoki?"

"Just a lot of bunny-hops."

"Shittake?"

"If I wanted to thrust my hand into hot sand I would go to the seaside."

"Upsidazi?"

"A waste of good bricks."

"No kando?"

"You made that one up. #Quote by Terry Pratchett

#34. The only acceptable hobby, throughout all stages of life, is cookery. As a child: adorable baked items. Twenties: much appreciated spag bol and fry-ups. Thirties and forties: lovely stuff with butternut squash and chorizo from the Guardian food section. Fifties and sixties: beef wellington from the Sunday Telegraph magazine. Seventies and eighties: back to the adorable baked items. Perfect. The only teeny tiny downside of this hobby is that I HATE COOKING.
Don't get me wrong; I absolutely adore the eating of the food. It's just the awful boring, frightening putting together of it that makes me want to shove my own fists in my mouth. It's a lovely idea: follow the recipe and you'll end up with something exactly like the pretty picture in the book, only even more delicious. But the reality's rather different. Within fifteen minutes of embarking on a dish I generally find myself in tears in the middle of what appears to be a bombsite, looking like a mentally unstable art teacher in a butter-splattered apron, wondering a) just how I am supposed to get hold of a thimble and a half of FairTrade hazelnut oil (why is there always the one impossible-to-find recipe ingredient? Sesame paste, anyone?) and b) just how I managed to get flour through two closed doors onto the living-room curtains, when I don't recall having used any flour and oh-this-is-terrible-let's-just-go-out-and-get-a-Wagamama's-and-to-hell-with-the-cost, dammit. #Quote by Miranda Hart

#35. I learnt basic cookery by watching my mum. #Quote by Jane Asher

#36. A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die. #Quote by Mark Twain

#37. God sends meat and the devil sends cooks. #Quote by Thomas Deloney

#38. Wit - the salt with which the American humorist spoils his intellectual cookery by leaving it out. #Quote by Ambrose Bierce

#39. There are some readers who have never read an essay on taste; and if they take my advice they never will, for they can no more improve their taste by so doing than they could improve their appetite or digestion by studying a cookery-book. #Quote by Robert Southey

#40. A crier of green sauce. #Quote by Francois Rabelais

#41. ...fundamental Italian cookery rule that less is more! #Quote by Francine Segan

#42. Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations. A. Escoffier The Complete Guide to the Art of Modern Cookery #Quote by Michael Ruhlman

#43. The thing about late-night cookery was that it made sense at the time. It always had some logic behind it. It just wasn't the kind of logic you'd use around midday. #Quote by Terry Pratchett

#44. Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. #Quote by Marcel Boulestin

#45. Ten years ago, TV cookery shows were about a man or a woman following recipes. Now, it's all about journeys and campaigns and less about the actual chopping and dicing. That's what I'd like to do with magic. #Quote by Drummond Money-Coutts

#46. Hunger finds no fault with the cookery. #Quote by Henry George Bohn

#47. Cookery is become an art, a noble science; cooks are gentlemen. #Quote by Robert A. Burton

#48. Cookery means ... English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness. #Quote by John Ruskin

#49. It is not, in fact, cookery books that we need half so much as cooks really trained to a knowledge of their duties. #Quote by Eliza Acton

#50. I love cookery programmes. #Quote by Cilla Black

#51. Sichuan pepper is the original Chinese pepper, used long before the more familiar black or white pepper stole in over the tortuous land routes of the old Silk Road. It is not hot to taste, like the chilli, but makes your lips cool and tingly. In Chinese they call it ma, this sensation; the same word is used for pins-and-needles and anaesthesia. The strange, fizzing effect of Sichuan pepper, paired with the heat of chillies, is one of the hallmarks of modern Sichuanese cookery. The #Quote by Fuchsia Dunlop

#52. (to father) Aren't you glad that you've never had to buy vegeterian cookery books as the first small step on the road to getting inside someone's knickers?
(father) ... however vegeterian recepies you have read, you still have more fun than we were ever allowed. #Quote by Nick Hornby

#53. Between the Gardening and the Cookery
Comes the brief Poetry shelf;
By the Nonesuch Donne, a thin anthology
Offers itself.

Critical, and with nothing else to do,
I scan the Contents page,
Relieved to find the names are mostly new;
No one my age.

Like all strangers, they divide by sex:
Landscape Near Parma
Interests a man, so does The Double Vortex,
So does Rilke and Buddha.

"I travel, you see", "I think" and "I can read'
These titles seem to say;
But I Remember You, Love is My Creed,
Poem for J.,

The ladies' choice, discountenance my patter
For several seconds;
From somewhere in this (as in any) matter
A moral beckons.

Should poets bicycle-pump the human heart
Or squash it flat?
Man's love is of man's life a thing apart;
Girls aren't like that.

We men have got love well weighed up; our stuff
Can get by without it.
Women don't seem to think that's good enough;
They write about it.

And the awful way their poems lay them open
Just doesn't strike them.
Women are really much nicer than men:
No wonder we like them.

Deciding this, we can forget those times
We stayed up half the night
Chock-full of love, crammed with bright thoughts, names, rhymes,
And couldn't write. #Quote by Kingsley Amis

#54. When you get me a good man made out of arguments, I will get you a good dinner with reading you the cookery-book. #Quote by George Eliot

#55. The cookery books will give you a thousand finicky devices, mushrooms in this, mushrooms in that, but there is only one way - to fry them, simply with bacon, until they swim in their black fragrant juice. #Quote by H.E. Bates

#56. Deprived of their newspapers or a novel, reading-addicts will fall back onto cookery books, on the literature which is wrapped around bottles of patent medicine, on those instructions for keeping the contents crisp which are printed on the outside of boxes of breakfast cereals. On anything. #Quote by Aldous Huxley

#57. Let me explain a little: Certain things are bad so far as they go, such as pain, and no one, not even a lunatic, calls a tooth-ache good in itself; but a knife which cuts clumsily and with difficulty is called a bad knife, which it certainly is not. It is only not so good as other knives to which men have grown accustomed. A knife is never bad except on such rare occasions as that in which it is neatly and scientifically planted in the middle of one's back. The coarsest and bluntest knife which ever broke a pencil into pieces instead of sharpening it is a good thing in so far as it is a knife. It would have appeared a miracle in the Stone Age. What we call a bad knife is a good knife not good enough for us; what we call a bad hat is a good hat not good enough for us; what we call bad cookery is good cookery not good enough for us; what we call a bad civilization is a good civilization not good enough for us. We choose to call the great mass of the history of mankind bad, not because it is bad, but because we are better. This is palpably an unfair principle. Ivory may not be so white as snow, but the whole Arctic continent does not make ivory black. #Quote by G.K. Chesterton

#58. This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse. #Quote by William Makepeace Thackeray

#59. The receipts of cookery are swelled to a volume, but a good stomach excels them all; to which nothing contributes more than industry and temperance. #Quote by Michel De Montaigne

#60. Yet Laudan's mother had no choice about whether to be a good cook or not. It was simply what was expected of her, and of every other farmer's wife in England at that time. She did not cook because she 'loved' cooking but because this was the role that life had allotted her.
There was nothing unusual in the way that Laudan's mother cooked. If anything, her life in the kitchen was easy by the standards of the day. At least a farmer's wife had access to plentiful meat and vegetables, whereas city cooks in early twentieth-century Britain were expected to produce the same quantity of meals but with meagre ingredients and limited equipment, often in single-room dwellings where there was no kitchen and no escape from cooking. We idealise the homespun meals of the past, imagining rosy-cheeked women laying down picturesque bottles of peaches and plums. But much of the art of 'cooking' in pre-modern times was a harried mother slinging what she could in a pot and engaging in a daily smoke-filled battle to keep a fire alive and under control, on top of all the other chores she had to manage.
Before we offer too many lamentations for the cookery of the past, we should remember how hard it was – and still is, for millions of people – to cook when you have no choice in the matter. #Quote by Bee Wilson

#61. [Sir Gregory Parsloe-Parsloe] was reading a cookery book as [George] entered. Some hold the view that a sorrow's crown of sorrow is remembering happier things, but Sir Gregory found that it gave him a melancholy pleasure to be wafted back into the golden past by perusing the details of the sort of dishes where you start off with a dozen eggs and use plenty of suet for the pastry. At the moment he was deep in the chapter about Chocolate Soufflé. And he had just got to the part where the heroine takes two tablespoonfuls of butter and three ounces of Sunshine Sauce and was wondering how it all came out in the end, when he had a feeling that the air in the room had become a little close and, looking up, saw that he had a visitor. 'What the devil are you doing here?' was his kindly greeting [...]. #Quote by P.G. Wodehouse

#62. Sauces in cookery are like the first rudiments of grammar - the foundation of all languages. #Quote by Alexis Soyer

#63. Cookery, or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science. #Quote by Friedrich Accum

#64. This is the body's nurse; but since man's wit
Found the art of cookery, to delight his sense,
More bodies are consumed and kill'd with it
Than with the sword, famine, or pestilence. #Quote by John Davies Of Hereford

#65. Progress in civilization has been accompanied by progress in cookery. #Quote by Fannie Farmer

#66. Poirot closed his eyes. What he perceived mentally was a kaleidoscope, no more, no less. Pieces of cut-up scarves and rucksacks, cookery books, lipsticks, bath salts; names and thumbnail sketches of odd students. Nowhere was there cohesion or form. Unrelated incidents and people whirled round in space. But Poirot knew quite well that somehow and somewhere there must be a pattern ... The question was where to start ... #Quote by Agatha Christie

#67. No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses. #Quote by Willa Cather

#68. To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar. #Quote by Oscar Wilde

#69. The French dine to gratify, we to appease appetite," observed John Sanderson. "We demolish dinner, they eat it." The general misconception back home was that French food was highly seasoned, but not at all, wrote James Fenimore Cooper. The genius in French cookery was "in blending flavors and in arranging compounds in such a manner as to produce ... the lightest and most agreeable food." The charm of a French dinner, like so much in French life, was the "effect. #Quote by David McCullough

#70. Architecture might be more sportive and varied if every man built his own house, but it would not be the art and science that we have made it; and while every woman prepares food for her own family, cooking can never rise beyond the level of the amateur's work. #Quote by Charlotte Perkins Gilman

#71. I'm always up for music shows such as Jools Holland, but news more than anything, particularly Newsnight. And cookery: Hugh Fearnley-Whittingstall, Rick Stein - it's down to him that I cook fish so much - and the great food alchemist Heston Blumenthal. #Quote by Charles Hazlewood

#72. It's my latest recipe." She beamed. "Roast leaf."
"It's gone off. That's not like any roast beef sandwich I've ever tasted."
"No, no. Not roast beef. Roast leaf."
He stared at her.
"I'm a vegetarian," she explained. "I don't eat meat. So I create my own substitutions with vegetables. Roast leaf, for example. I start with whatever greens are in the market, boil and mash them with salt, then press them into a roast for the oven. According to the cookery book, it's every bit as satisfying as the real thing."
"Your cookery book is a book if lies."
To her credit, she took it gamely. "I'm still perfecting the roast leaf. Perhaps it needs more work. Try the others. The ones on brown bread are tuna-ish- brined turnip flakes in place of fish- and the white bread is sham. Sham is everyone's favorite. Doesn't the color look just like ham? The secret is beetroot. #Quote by Tessa Dare

#73. ; the chipped plates might have been disinterred from some kitchen midden near an inhabited lake; and the chops recalled times more ancient still. They brought forcibly to one's mind the night of ages when the primeval man, evolving the first rudiments of cookery from his dim consciousness, scorched lumps of flesh at a fire of sticks ... #Quote by Joseph Conrad

#74. I love cooking. People seem to enjoy my food, but I absolutely love it. I'm one of those people who will buy a cookery book and take it to bed and read it. #Quote by Polly Walker

#75. Fashion pictures show people looking glamorous. Travel pictures show a place looking at its best, nothing to do with the reality. In the cookery pages, the food always looks amazing, right? Most of the pictures we consume are propaganda. #Quote by Martin Parr

#76. Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect! #Quote by Thomas Carlyle

#77. We are all works in progress, the authors of our own lives. #Quote by Caroline James

#78. I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes. #Quote by Anton Du Beke

#79. What passes for cookery in England is an abomination. #Quote by Virginia Woolf

#80. In intention, at any rate, the English intelligentsia are Europeanized. 
They take their cookery from Paris and their opinions from Moscow. In the 
general patriotism of the country they form a sort of island of dissident 
thought. England is perhaps the only great country whose intellectuals 
are ashamed of their own nationality. In left-wing circles it is always 
felt that there is something slightly disgraceful in being an Englishman 
and that it is a duty to snigger at every English institution, from horse 
racing to suet puddings. It is a strange fact, but it is unquestionably 
true that almost any English intellectual would feel more ashamed of 
standing to attention during 'God save the King' than of stealing from a 
poor box. All through the critical years many left-wingers were chipping 
away at English morale, trying to spread an outlook that was sometimes 
squashily pacifist, sometimes violently pro-Russian, but always 
anti-British. #Quote by George Orwell

#81. But sometimes you have to question even the best and greatest. Cookery is quite a journey. Take nothing for granted. #Quote by Gordon Ramsay

#82. The things you leave school knowing - some dates and long division - so much of it has been of no use to me. Schools should teach the basics of cookery, first aid, how to look after your money and how to speak foreign languages. Useful things. #Quote by Jane Asher

#83. To set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world. #Quote by Marie-Antoine Careme

#84. First dentistry was painless.
Then bicycles were chainless,
Carriages were horseless,
And many laws enforceless.
Next cookery was fireless,
Telegraphy was wireless,
Cigars were nicotineless,
And coffee caffeineless.
Soon oranges were seedless,
The putting green was weedless,
The college boy was hatless,
The proper diet fatless.
New motor roads are dustless,
The latest steel is rustless,
Our tennis courts are sodless,
Our new religion
godless. #Quote by Arthur Guiterman

#85. The difference between good and bad architecture is the time you spend on it. #Quote by David Chipperfield

#86. My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew. #Quote by Pippa Middleton

#87. The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly ... The new cookery is conductive to health, to good temper, and to long life ... Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were. #Quote by Louis-Sebastien Mercier