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Quotes of the Day for 23 March 2005 - Cooking

Fannie Merritt Farmer was born at Boston, Massachusetts on this day in 1857. She suffered a paralytic stroke while still in high school, ending her education. She recovered slowly and worked as a domestic until age 30 when she entered the Boston School of Cooking. After graduation she stayed on as an assistant to the founder and became head of the school in 1891. Five years later she published "The Fannie Farmer Cookbook", the first cookbook to consistently use measurements and to address dietary requirements.

When we decode a cookbook, every one of us is a practicing chemist. Cooking is really the oldest, most basic application of physical and chemical forces to natural materials.
     - Arthur E Grosser

What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.
     - Alice B. Toklas, The Alice B. Toklas Cookbook, 1954

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.
     - Alice May Brock, Alice's Restaurant Cookbook, 1969

Cookery is become an art, a noble science; cooks are gentlemen.
     - Robert Burton, 1577 - 1640

Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!
     - Jeff Smith, The Frugal Gourmet Cooks with Wine, 1986

Anyone who eats three meals a day should understand why cookbooks outsell sex books three to one.
     - L. M. Boyd

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