15 Quotes to Celebrate Cooking (quote gratitude.com)
- “No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ~ Laurie Colwin
- “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. ~ Calvin Trillin
- “There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.” ~ Thomas Wolfe
- “Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” ~ Craig Claiborne
- “When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.” ~ Emeril Lagasse
- “No one is born a great cook, one learns by doing.” ~ Julia Child
- “Cooking is like love. It should be entered into with abandon or not at all.” ~ Harriet Van Horne
- “It can be exhausting eating a meal cooked by a man. With a woman, it’s, Ho hum, pass the beans. A guy, you have to act like he just built the Taj Mahal.” ~ Deb Caletti
- “I read recipes the same way I read science fiction. I get to the end and say to myself “well, that’s not going to happen.” ~ Rita Rudner
- “My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.” ~ Phyllis Diller
- “I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.” ~ Shauna Niequist
- “Cooking with kids is not just about ingredients, recipes, and cooking. It’s about harnessing imagination, empowerment, and creativity.” ~ Guy Fieri
- “Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You’re sharing your life with people.” ~ Ted Allen
- They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love. ~ Ina Garten
- “This is my invariable advice to people: Learn to cook – try new recipes, learn from your mistakes, be fearless, and above all, have fun.” ~ Julia Child
Today's featured book:
Title: National Georgraphic Kids
Cook Book
A Year-Round FUN Food Adventure
By: Barton Seaver
Ages: 7-12
My take on the book:
This book is truly exemplary. Kids will love to take on the great food adventures that are jam-packed into each and every page. Seaver has covered the art of cooking to a "T". The book includes tools to use, safety elements, techniques you need to be familiar with and wordage that is appropriate only for budding chefs. You will catch the buzz of excitement as you uncover a 12 -month suggested plan to make your eating habits not only a blast but also very healthy for you. The book highlights food play, holiday meals, special occasion cooking, traditions, heritage, green, snacks, family cooking and competitions. You can grow an indoor Herb Garden and pack a perfect picnic or lunch. The book celebrates the joy of food, preparing it and sharing it together with friends and family.
Sidebars wrap around the text to profile real people and cool facts. Everything about the book is kid-friendly, inviting and interactive. The photographs are a treat to behold as mouth-watering dishes are displayed for your visual delight. I highly, highly recommend this book. Time to put on your apron junior chef and do egg-actly what explorer Chef Barton invites you to do. He gives you lots of fun food for thought...will you take the challenge?
About Chef Barton:
Chef, author, and National Geographic Fellow Barton Seaver is on a mission to help us restore our relationships with the ecosystems, people, and cultures of our world—through dinner. Seaver explores these themes in his first cookbook, For Cod & Country, his website BartonSeaver.org [link to http://www.bartonseaver.org/], and as host of both the National Geographic Web series “Cook-Wise” and the three-part TV series “In Search of Food.”
Before he was spreading the sustainability message, Seaver graduated with honors from the Culinary Institute of America. After traveling extensively in southern Spain and Morocco, Seaver returned to his native Washington, DC, in 2005 and began his career as a chef, first with Jose Andres at Jaleo, then as executive chef of Café Saint-Ex, and later at its sister restaurant Bar Pilar. In 2007, Seaver became chef-owner of the sustainable seafood restaurant Hook in Georgetown, which made the Washington Post’s Top 50 andBon Appétit’s Top 10 Eco-Friendly Restaurants. In a single year, the restaurant served 78 species of seafood, and Seaver's devotion to sustainability led to national media attention. In 2008, he was honored as a “Seafood Champion” by the Seafood Choices Alliance and as “Rising Culinary Star of the Year” by the Restaurant Association of Metropolitan Washington. He was named Esquire magazine’s “Chef of the Year” in 2009.
With National Geographic, Seaver works on ocean issues to increase awareness and inspire action. He also works closely with D.C. Central Kitchen, the School Nutrition Association, the Center for Health and the Global Environment at Harvard Medical School, and Future of Fish. Seaver’s work has been featured in Cooking Light, O: The Oprah Magazine, The Washington Post, Fortune, and Vanity Fair. He has appeared on CNN, NPR’s “All Things Considered” and “Weekend Edition,” and Bloomberg Radio. In 2010, he gave a TED Talk aboard the National Geographic Endeavor.
Book Review Rating: 9 (Close to perfection!)
Read on and read always! Have a remarkable day everyone.
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