Laurie Colwin Quotes

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

I'm brilliant at cooking my stepmother's scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.

Preaching is to much avail, but practice is far more effective. A godly life is the strongest argument you can offer the skeptic.

The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.

Other people's beliefs may be myths, but not mine.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

I think people can believe in anything.

Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

I lived with a German family. I learned about schnitzel from Ritta Seiffer. When she cooked she'd get the oil really hot so that it sealed everything and in the middle was very juicy. That's the secret to a great schnitzel.

I am always easy of belief when the creed pleases me.

I'm going to be as sincere as I can in delivering the message I think is right. If people agree, great, and if they don't, I did my best.

We all think we are right, or we should not believe as we do.

The Apostle Paul did what he had to do to spread the message of God. I realize that that is what I have to do; I have to bite the bullet and overcome my shyness.

You cannot convince a Buddhist to become a Protestant any more than you can convince a person who embraces realism as the highest form of art that fantasy is an equally important manifestation. It's impossible.

God, Americans know how to cook.

'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.

Julia Child came to my house and wanted a lesson in making risotto.

I attempted to beat a Michelin-starred master chopper at prepping vegetables and making stuffing. He was doing it by hand, I was using a blender. It was bloody close too, he just beat me.

There isn't anything hotter than a guy who cooks.

I just believe what I believe.

When we become advocates of a creed, something dies; we do not believe God, we only believe our belief about Him.