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"Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food."
“Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed - or cursed, whichever way you care to look at it - with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies.”
Andre Simon (1877-1970)
‘The Concise Encyclopedia of Gastronomy’ (1952)
“The keynote to happiness within the four walls that make any home is plain, wholesome, well cooked food, attractively served.”
Louis P. De Gouy, ‘The Soup Book’ (1949)
“The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made....they prove that both skill and taste have been exerted in its arrangements. When coarsely or carelessly prepared....they greatly discredit the cook.”
‘Modern Cookery for Private Families’ (1845)
“A well made sauce will make even an elephant or a grandfather palatable.”
Grimod de la Reynière (1758-1838)
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