Waverley Lewis Root Quotes

I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often.

Brussels sprouts are really quite versatile.

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

What we need in this country is a general improvement in eating. We have the best raw materials in the world, both quantitatively and qualitatively, but most of them are ruined in the process of preparing them for the table.

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

Mayonnaise, like hollandaise, was invented by the French to cover up the flavor of spoiled flesh, stale vegetables, rotten fish. Beware the sauce! Where food comes beslobbered with an elegant slime you may well suspect the integrity of the basic ingredients.

I like food, I like stripping vegetables of their skins, I like to have a slim young parsnip under my knife.

Even today, well-brought-up English girls are taught by their mothers to boil all veggies for at least a month and a half, just in case one of the dinner guests turns up without his teeth.

I learned to cook by watching and helping my mother in the kitchen. I also learned by trial and error. Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!

I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.

It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.

I chop 'em into salad and my name ain't Caesar.

There is nothing worse than grilled vegetables.

Everything I do, I do on the principle of Russian borscht. You can throw everything into it beets, carrots, cabbage, onions, everything you want. What's important is the result, the taste of the borscht.

As far as cookbooks go, I think Joy of Cooking is a classic. I've used it over and over again. Julia Child frustrates me. By the time you get all her herbs together, you're exhausted

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!

One of the problems with writing a cookbook is that recipes exist in the moment.

Pray how does your asparagus perform?

I got into cooking out of self-defense.

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.

Until I discovered cooking, I was never really interested in anything.

The two biggest sellers in any bookstore are the cookbooks and the diet books. The cookbooks tell you how to prepare the food, and the diet books tell you how not to eat any of it!

I'm truly grateful for my microwave, which allows me to easily clarify butter, steam vegetables, and - when I am really lazy - feed my three kids in less than five minutes.