Cookbooks Quotes

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This collection holds 55 cookbooks quotes, drawn from writers, leaders, artists and thinkers across the QuoteForever archive. The most quoted voices here are Mario Batali, Trisha Yearwood and Colonel Sanders.

They are ordered so that each author has a say before anyone repeats, which means the first page gives you the range of the topic rather than one writer's back catalogue.

Use the grid and list views to change how much of each quote you see, follow an author's name to read everything else they said, or open a quote on its own page to copy it, share it, or turn it into a picture quote.

I never cook from cookbooks.

I've got around 400 cookbooks.

I love cookbooks. I collect them.

I looooove cookbooks. I cook a lot when I'm pregnant.

I've always been a great collector and lover of cookbooks.

Look at cookbooks with your kids and ask them what sounds good.

I love cookbooks, and I have a ton. I have shelves of cookbooks.

I've read hundreds of cookbooks. For my money, they are the bird.

Old cookbooks connect you to your past and explain the history of the world.

I buy way too many cookbooks and read food blogs at night when I can't sleep.

My cookbooks are like a personal journey for me, they're like a chapter in my life.

I do believe there will always be a place for beautiful cookbooks that are real books.

I am a noncook, although I'm very interested and have a large collection of cookbooks.

Reading cookbooks will help with just about anything in your life, including heartbreak.

I myself love getting cookbooks and novels that some congenial person has already tried and liked.

I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.

On the whole, I rather disapprove of cookbooks, except for the literary ones, like Elizabeth David's.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

If you look at the cookbooks that sell the most, it's almost always people who have their own TV shows.

What makes cookbooks interesting is to find out about the people and the culture that invented the food.

Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.

I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.

I love getting cookbooks - people will give them to me, and I read them like novels and file everything away.

My library is segregated into philosophy, history, general reading, travel, my own books... and only three cookbooks.

When I'm on the road with concerts, people ask me to autograph my CDs, but more and more they come up with the cookbooks.

One of the things I do in my cookbooks is I will do a conversion from outdoor to indoor grilling so you can do it year-round.

The cookbooks and the writing in general have been a real bonus, but it's not something I've ever pursued... I've been lucky, I guess.

If you want to be a home cook, just have fun with it. Pick up a couple cookbooks. You're gonna make some mistakes; just go in and try it.

I think that maybe growing up and being dyslexic early on, the visual quality of cookbooks specifically was something very enticing to me.

It's so tedious writing cookbooks or writing the recipes because I've never been much of a measurer. But to write a book, you have to measure everything.

One of the things that often frustrates me with cookbooks is that there are one or two recipes that are really good and the rest of them are not so great.

My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.

I have two bookcases that used to be filled with cookbooks, but now it's mostly books about politics and government. I might just give this all up and run for office.

I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.

I've learned to cook, I've got 'Lean in 15' cookbooks - I even make my own sauces. If I have lasagne, it will be homemade with the sheets. It's a little bit geekish but I enjoy it.

When I go out shopping and pass a bookstore, I always grab a couple of cookbooks, so I have a library of them. I end up keeping many that I got years and years ago because they work so well.

When I wake up, I'm like, 'I gotta go to Whole Foods.' I'm constantly reading cookbooks; I bring hardcover cookbooks with me on the plane and tag pages. I just have this crazy food obsession.

I remember being home alone when I was about 13 and making a souffle from a recipe in one of my mother's old cookbooks. I approached it in a very unafraid way, and produced a rather beautiful one.

I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.

If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?

I want to be Jacques Pepin. I want to have a nice 50-, 60-year career. I want to be on PBS when I'm 70-something, still kicking it, having a great time, showing up in Aspen to sign cookbooks. I just want to have a nice, big, long career.

Whether you're reaching for one of your favorite cookbooks or just winging it, do your best to keep a well-stocked arsenal of healthy ingredients at your disposal. At the very least, you'll always be ready to whip up a green juice or smoothie.

I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.

I have strong feelings about cookbooks because I am a lover of them and student of them and devourer of them and collect them. I find them to be a great source of inspiration. When I was a cook and not making much money, I always used to spend most of what I had on cookbooks.

I have three libraries. As a gift, a friend alphabetized and organized my main library of novels, history books, and nonfiction. Then I have a photo-book collection. Then there's this nearly whole room of my childhood books. I've also got cookbooks and a big collection of horse-related books.

Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

I almost never make stuff out of cookbooks because they're either too complicated or there's an ingredient in there that I can't find.

I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie.

I had quite a few jobs in Paris before hitting the jackpot and writing cookbooks. One of them was peeling vegetables and prepping other veggie delights at Bob's Juice Bar.

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