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Quotes

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“Es mas largo que un dia sin pan.” “It’s longer than a day without bread.”  Mexican saying

“In other words,  I was in love with everything I did.  My heart did not beat,  it exploded.  I did not warm toward a subject, I boiled over.  I have always run fast and yelled loud about a list of great and magical things I knew I simply could not live without.”  Ray Bradbury

“I like to think that a loaf of bread in one’s hands is the result of a thousand factors that went into its making.  In a sense the bread always seems to be one micro step ahead of us, and our daily endeavor is to come to terms with as many of the subtleties as we can. Those who wish to conquer bread making, then, are sooner or later sure to be disillusioned. In fact, just befriending the bread is reward enough, and a much worthier aspiration.” Jeffrey Hamelman

“I am trying to check my habits of seeing,  to counter them for the sake of greater freshness.   I’m trying to be unfamiliar with what I’m doing.”  John Cage

“Eat foods made from ingredients that you can picture in their raw state or growing in nature”  Michael Pollan

“In the beginning of this record I tried to explore the nature of journeys, how they are things in themselves, each one an individual and no two alike.  I speculated with a kind of wonder on the strength of the individuality of journeys and stopped on the postulate that people don’t take trips-trips take people.  That discussion, however, did not go into the life span of journeys.  This seems to be variable and unpredictable.  Who has not known a journey to be over and dead before the traveler returns?  The reverse is also true:  many a trip continues long after movement in time and space have ceased.” John Steinbeck

“Man is a thinking reed but his great works are done when he is not thinking. ‘Childlikeness’ has to be restored with long years of training in the art of self-forgetfulness.”    D.T. Suzuki

“I learned about slow rise by reading Julia Child, who learned it from chefs, who learned it from others before and before them. It is a principle, like a great cosmic law, that yields marvelous fruits when applied in conformity with other laws of baking and it is a principle that can, like all true principles, be transposed into the moral and ethical realms of politics, religion, work, and life in general. Slow rise is like saying ‘the Way,’  Tao,  or insha’ a  Allah.”    Peter Reinhart

“The religious and superstitious feeling attached to bread is stronger in some countries than others.  To some it is,  more than any other food,  a direct gift from God.  An invocation to God is murmured before kneading the dough,  another before placing it in the oven.  A hungry man will kiss a piece of bread  given to him as alms.  A piece of bread found lying on the ground is immediately picked up, kissed, and respectfully placed on a wall or a table.  At a gastronomic conference in Istanbul,  I will always remember the look of horror on the Turks’ faces when one of the foreign contributors placed a piece of bread under the leg of a wobbly table to steady it.  They all swooped to retrieve it.”   Claudia Roden

“Ambition without patience is a dangerous thing.”    “A Day at elBulli”     Ferran Adria, Juli Soler, Albert Adria

“Cooking well, too, doesn’t mean cooking fancy, it just means that anything you set your hands to makes good eating, be it mashed potatoes, chicken soup, meatballs, or a twelve-layer cake.” Julia Child

“When I cook with the wok,  I feel a connection in my soul to the long lineage of Chinese cooks before me.  I like the idea of cooking in the same kind of pan that was used thousands of years ago-when Chinese cooking was still in its infancy.  The thought that home cooks, not only in China but on every continent,  have woks similar to mine fills me with the pleasure of sustaining a long tradition.  I often remind myself that in the humblest homes in China, the wok is the only cooking pan in the kitchen.”  Grace Young

“There are many rituals and elements of etiquette connected with bread. In Tuscany and Puglia, big rounds of crusty rustic loaves are always held in the crook of the elbow and sliced toward the chest. Knowing how to cut bread is as important to an Italian man as learning to carve meat is to an American.” Carol Field

“The Latin phrase ‘cum panum,’  ‘with bread,’ is the root of the word ‘companion,’ meaning to break bread together.” Beth Hensperger

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“In Mexico there is a popular saying: ‘Don’t make an important decision without first having eaten.’ Mexicans heed this advice. The breakfast ritual is observed in the family setting,  and also in restaurants of all kinds where people meet with the double aim of breaking bread together and of taking up matters of the most varied kind. Businessmen and women, tradespeople, industrialists, politicians, now follow the custom of combining the day’s first work session with breakfast.” Patricia Quintana

“The story of a people’s bread, a food they eat daily, is a good window on their history, their spiritual beliefs, their economy, and their agricultural practices.  Because of corn’s importance to the Natives of the Southwest, it became a central element of their culture and elaborate ceremonialism, especially for planting and harvest, to pay homage to the corn deities.” Beth Hensperger

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“For some reason, the word gourmet often sends tremors of terror through even the most avid home cooks. But gourmet food doesn’t have to be intimidating. To me, gourmet cooking simply means taking the extra time to find the freshest products, taking a little more care in the preparation, and taking the time to put the food on the plate in an appealing manner.”  Charlie Trotter

“Do things over and over, every time just a little bit better than the last. Repetition improves the quality of your craft and broadens your capabilities as a cook. The first time you make gnocchi, if it comes out right, its probably because you got lucky.  But if you continue to make it again and again and it comes out right, its because you’ve picked up the nuances of the process-how hot the potato is when you mix it with the flour, how moist the potato is, how sticky the dough is when you mix it-all those minute variations that are impossible to articulate precisely and are therefore knowable only through experience, touch, sight, and smell, through repetition and paying attention every step of the way.”  Thomas Keller

“Whether we call it artisanal baking, the craftsmanship of breadmaking, or bread as metaphor, the fact is that making bread can be a path of self-discovery, not because it is unusual but because it is so usual, so common, so normal, and so much an extension of natural laws, that it accurately reflects the unusual, the supernatural,  and an uncommon spiritual reality in a world in which what has become accepted as normal is but a caricature of natural order.” Peter Reinhart

“I like to think that a loaf of bread in one’s hands is the result of a thousand factors that went into its making.  In a sense, the bread always seems to be one micro step ahead of us, and our daily endeavor is to come to terms with as many of the subtleties as we can.  Those who wish to conquer bread making, then, are sooner or later sure to be disillusioned. In fact, just befriending the bread is reward enough, and a much worthier aspiration.” Jeffrey Hamelman

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9 Comments leave one →
  1. February 18, 2013 2:22 am

    Marcella, Thanks for checking out the page! Glad you enjoyed it!

  2. September 22, 2013 9:10 pm

    I had a book by John Cage. I think I had to buy it for a college class. We never covered the book and it was an unusual one! Something about music and I couldn’t make heads or tails of it! I kept it for years thinking that some day it would make some sense to me….but it never did! I don’t have the copy anymore. I left it behind in one of my moves.

    I remember Charlie Trotter. He may have had a cooking show on PBS at one time. I really liked his style of cooking and felt it was similar to my own, although I don’t remember why I thought that. Or maybe he inspired me. I’ve often wondered what it would take to put on a cooking show on PBS, like Julia and Jacques or Daisy from the Daisy Cooks! show (Mexican cooking). Daisy’s show was replaced by Pattie’s Mexican Table. She is good, but I liked Daisy better because she was bursting with life. This page is a nice addition to your blog and should increase your follower numbers.

  3. September 22, 2013 11:54 pm

    The quote by J. Cage is from “Silence”, I had to spend some time looking through it for something reader friendly! Another book by him is “A Year from Monday”. Maybe you had one of those two. Years ago a friend composer who I played percussion for introduced me to Cage’s work. He was influenced by his music and philosophy. On youtube there is a clip of an interview, “John Cage about silence” where Cage talks about his views about sound and music. He has such a unique perspective, I don’t fully appreciate what he’s trying to express.

    I’ve never tried any of Trotter’s recipes, he’s got several highly praised books out. The quote I used is from “Gourmet Cooking for Dummies” which I got at a “Half Priced Books” store. I’m a big fan of the Dummy books and used book stores! The bonus I got is that it has a handwritten note signed by Trotter to an acquaintance on the title page where he lauds a restaurant they must have visited. I wonder how it found itself in a used book store.

    I haven’t had a chance to see the cooking shows you’ve mentioned though I would sit and watch if I came across them. I must not have the right channel. Rick Bayless’ is one I enjoy seeing. It must be nice to travel and eat food as part of the job. I happen to find Julia Child on Dvd and picked them up right away. Classic stuff! She is very entertaining and educational.

    Thanks for commenting! I’m slowly getting a few more followers and building a small network.

  4. October 15, 2013 11:03 pm

    I’m thinking the book was called “Silence”. Do you know if this book had musical notes in it because I think the book I had did. The cooking shows I watch are on PBS and the LiveWell Network. You could google them and see if these shows are carried in your area. If not, you could still google them because most of the recipes that air are also online. I like Kary Osmond on the LiveWell network. Her show is called Best Recipes Ever. She is highly energetic and very young and cooks everything and anything! The show comes from Canada. I also like a show on PBS that comes from Scandinavia. It’s called Newscancook.com (I think). Andreas Viestad. He is clever, funny (very funny) but in a droll way. He cooks outdoors in freezing temperatures! Very entertaining show! There are 2 Italian shows I watch: Lidia’s Italy in America and Ciao Italia! both on PBS. I have O.D’d on Rick Bayless. They run his show constantly here. I only like it when his daughter is on the show. I like Martha Stewart’s Cooking School show. She is very thorough and meticulous, and has expert chefs augment some of her shows. I sometimes catch her show on Sundays or early evening which is an unusual time slot for a cooking show on PBS. Her recipes are also online. There used to be a baking show on PBS called Brother Dominic. He was a Jesuit priest who baked breads! It was a great show but they don’t run it anymore. I wish they’d bring it back or run a similar show. Maybe you could fill that slot!

    • October 26, 2013 4:32 pm

      Neither “Silence” or “A Year From Monday” have musical notes in them, so I guess you had a different book… I haven’t made it a point to follow any particular cooking show but instead catch whatever happens to be on if I’m around my T.V. The weekends are good for anything on PBS. I usually can’t get away once I start watching. I was trying to remember ones from earlier groundbreaking years. One that sticks out for me is Justin Wilson’s show about Cajun and Creole cooking. His stories and jokes were always entertaining and gave a laid back feel to the show. The other one is of course Julia Child. I was never aware of the “Brother Dominic” show but I notice that he has authored some books and has quite few youtube entries. I’ll be looking at them. I’m surprised there is not a current show devoted to baking, I think it would be a success, especially one that shows basics or one that went around the world. There are 2 nice books, “Flatbreads and Flavors, A Baker’s Atlas” and “Home Baking, the Artful Mix of Flour and Tradition Around the World” by Jeffrey Alford and Naomi Duguid which I enjoy reading. Maybe you’re familiar with them. It would be interesting to see a show by the authors based on their experiences on location discovering traditional baking. It would be fun working as a research assistant in a show like that, but I wouldn’t feel comfortable in front of a camera!

      • November 8, 2013 8:03 pm

        I picked up the “Flatbreads and Flavors” book at the library and went through the entire book. There is a lot there! I flagged about 15 recipes that I’d like to try, mostly breads but a few vegetable dishes too. One is a pumpkin and sweet corn soup. I hope I can find a small pumpkin to use. Otherwise, I might substitute an acorn or butternut squash. I was surprised to see “my” harira recipe and kibeh recipes that I had blogged about, in the book!

        Years ago, when companies used to give out things for free, I received a book from the Fleischman’s yeast company that has 112 yeast recipes. Some are no-knead, some are freezer breads, some call for rapidmix yeast, but all are good! I make their English muffins a lot. They’ve got a soft pretzel recipe that is to die for! There are great photos too on every page! It’s a soft cover color book and you would have to pay at least $10 for it today. Boy, they sure don’t do that anymore! I think I saw them advertise a baking book for about $6.00 and that was a few years ago. Anyway, I learned to bake from this free book which looks like it was printed in 1973. I also have an excellent cookbook that contains yeast recipes, Asian recipes, Italian recipes, appetizers, and much more. It’s called, “The New Antoinette Pope School Cookbook”, strange name, fantastic cookbook. You might be able to find it in the library. Any time they wrote, “this dish is delicious, bla, bla, bla,” you can bet your life the dish was delicious. I went through the entire book one day, underlining every recipe that had the word delicious in it. It is my favorite cookbook overall.
        Buon appetito!

  5. October 26, 2013 11:14 pm

    Well then I’m stumped. I don’t know what book I had of John Cage. Maybe it was a different John Cage? I watched Joanne Weir’s cooking show today. Normally, I stay away from her because she just irks me! LOL! But she made some interesting meals today: butternut squash and carrot soup pureed. It looked so good, I had to make it! I just finished eating my second bowl. It was really good! Creamy and low calorie and very filling. My kind of soup! She also made gnocchi in a way that I had never seen before. She made the dough, and cut the gnocchi out with a cookie cutter and then cooked them in browned butter with fried sage leaves. I almost made those today too, but they were so fattening with all the olive oil and butter, that I decided I’d better not. I found the recipe also online but it didn’t seem to be the same exact one so, there were 2 strikes against it. Yes, I remember Justin Wilson (I gar-un-tee!) I believe he passed away. Such a nice man. I also like Bruce Aidell. I think you would like him. Are you familiar with him? They don’t run his show very much here, unfortunately. I can’t say I’m familiar with the baking books you mentioned although I took a bunch out of the library a couple of years ago. Maybe it’s time to do that again. I just now reserved, “Flatbreads and Flavors, A Baker’s Atlas.” Thank you! They didn’t have the other book. I’ve bought corn masa before and made my own corn tortillas and I’ve also made naan. I’m sure I can find something that I’d like to try. I think it might be nerve-racking to prepare for a cooking show. Most of them are calm. I like the ones who accidentally send food flying all over! It reminds me of how I cook! LOL! I try so hard not to get flour everywhere but it’s no use! The messiest one (besides me) is Mary Ann Esposito from Ciao Italia! She is also the most tense. Have you ever seen Daisy Cooks (Daisy Martinez)? She is very good. I made her Chiles Rellenos. Boy, that was a lot of work but a treat to eat. I must say I am very curious about what it would take to put on a cooking/baking show. As soon as I have some time I’m going to look into it. Not that I want to do a show; I’m just curious about it.

  6. November 9, 2013 4:30 pm

    I also like all the color and b&w photos in “Flatbread..” It must have been quite an exhausting project.
    That free Fleishmanns’ book sounds like a good one that will be something of a collector’s item. I’ve come across similar free and promotional recipe books in antique stores. I found one from Del Monte that I think is from the 1940’s or early 1950’s. There is no publication date. There is a section on canned pumpkin which they apparently had recently started to market. “Cook any leftover pumpkin or squash and a few raisins in the apple sauce and spice well. This is a welcome addition.” The book reflects bygone times with its introduction “To the Housewives of America”. All those early books I’ve seen were geared that way. It probably made more sense during war times.
    I always check out the baking sections of out local used book stores for hard to find books. I haven’t come across “The New Antoinette Pope School Cookbook” yet but will keep an eye out for it.
    I guess I’ve missed most cooking shows, like Daisy Cook’s, Ciao Italia, and Bruce Aidell’s. Those are all news to me! Only recently have I been more in tune with what’s on.
    I agree Chile rellenos are a workout, maybe something for special occasions.

  7. November 9, 2013 10:40 pm

    Checking the baking section of a used bookstore sounds like a good idea. I only know of one used bookstore (where I sold some books) and I’m pretty sure they closed it down. They may have moved it to another area, but I vaguely remember it either going out of business or closing down. I’ll have to check. Thanks for the tip! Sometimes my local library branch has a used book sale. You might want to check into that in your area. I’ve picked up a few good gardening books that way. Ciao Italia and Bruce Aidell still run on the air. Daisy Cooks does not as far as I know. She is married to a doctor and the way she used salt on the show was probably a topic of conversation at her house! LOL! But that is the only negative thing I would say about her cooking! She is gorgeous to look at and full of life. All her dishes were mouth watering. I wish she would come back!

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