Raymond Sokolov Quotes
To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.Raymond Sokolov
Quotes to Explore
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Most actors can't make any kind of living.
Viggo Mortensen -
I am not an enemy of the Negro. We want him here among us; he is the only laboring class we have.
Nathan Bedford Forrest -
Though many corporations honor commitments to reduce dangerous pollution, some cut corners and cheat. The marketplace doesn't always have mechanisms to correct bad actors.
Frances Beinecke -
I'll always be back to the stage. I have no doubt that the stage will always call me back. There will always be a character that no one else can play, and I'll be back to play it.
Tammy Blanchard -
I live for my work, apart from my family who come first. And I live to tell stories and pretend to be other people, it's something I've been doing since I was 3 years old. Maybe it's because I'm intrinsically bored with myself, and I find other people more interesting.
Jacki Weaver -
You make movies for the people. If critics happen to like them too, well, that's a home run.
Vin Diesel
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The cliche of what a rock star is - there's something elitist about it. I never related to that. I'm an entertainer. I think of it as, you're performing for people. It's not a self-glorification thing.
Beck -
Mum's a worrier, she looked after everybody apart from herself - I think it runs in the family.
Gail Porter -
2005 was a great year for me for fantastic roles that nobody saw.
Oliver Platt -
You can't possibly prepare for what happens to you the day you hit No. 1 and people treat you differently.
Barry Manilow -
Many people in the West do not realise how oppressive some Muslim states are - both for men and for women. This is a cultural issue, not an Islamic one.
Hamza Yusuf -
First of all, it was such an honor to be chosen. You had to be voted in by players and coaches that time. But having it in Hawai'i was a brilliant idea.
Dan Fouts
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At the end of the day, tech workers are not robots: they feel, they think, they have values.
Ed Lee -
I can't say I gave up totally my passion for women but almost.
Omar Sharif -
Whenever the truth threatens, he hides behind a thought.
Elias Canetti -
I'm sure the universe is full of intelligent life. It's just been too intelligent to come here.
Arthur C. Clarke -
We're in a giant car heading towards a brick wall and everyone's arguing over where they're going to sit.
David Suzuki -
Being Sexiest Woman Alive definitely didn't just open all the doors for me, which I thought it would. I thought, 'This is going to be huge for me!' And it really wasn't at all.
Jessica Biel
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The most important thing in the programming language is the name. A language will not succeed without a good name. I have recently invented a very good name and now I am looking for a suitable language.
Donald Knuth -
Being a mom to my son has taken precedence over everything in my life, and I think that's the order it should be... It's a great challenge that I don't think's ever gonna stop.
Ciara -
One thing about playing the real jazz is that you can't count it.
Mahalia Jackson -
A good country song takes a page out of somebody's life and puts it to music.
Harold Lloyd Jenkins -
Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.
Adam Richman -
To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.
Raymond Sokolov