Craig Claiborne Quotes
Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
Quotes to Explore
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I've stopped reading about my books on the Internet because it's too hurtful.
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I learned during all my career to enjoy suffering.
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Experience is a funny thing. You don't always have it when you need it.
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I can't change everything by myself but I can be one of the people who are trying to change the situation.
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Our plans never turn out as tasty as reality.
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Every dogma, every philosophic or theological creed, was at its inception a statement in terms of the intellect of a certain inner experience.
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The reasons asthma doesn't affect my work or play is that I had accurate diagnostics and follow treatment regimens closely. It's when someone thinks they're fine and that they don't need help that they usually get in trouble.
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Being a star has made it possible for me to get insulted in places where the average Negro could never hope to go and get insulted.
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The first movie my dad ever showed me was 'Predator' – I was five. And I think the second one was 'Jaws.'
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I know my corn plants intimately, and I find it a great pleasure to know them.
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A career in showbiz is like a distance run. You have to have patience and pace yourself.
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I read people; that's one of my strengths. It's not that I can't be fooled, but I'm not fooled often.
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I don't want to say anything because I know I am unable to protect you from the harm that I see.
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It's no easy task to either make money online as a publisher or to advertise your product in a world where attention is so fleeting and divided.
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I don't go into a fight mad. I go into a fight like it's my birthday. I love what I'm doing.
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It's not surprising, then, they get bitter, they cling to guns or religion or antipathy to people who aren't like them or anti-immigrant sentiment or anti-trade sentiment as a way to explain their frustrations.
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Winning the peace is harder than winning the war.
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I don't know how to make Harper and Alloy want me, not just my name.
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I've always been honest with my fans, and I want to keep that up because I feel they can see through the fakeness.
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Because the pop industry is cruel, if you don't do everything the label wants you to do, it has an army of other people waiting to do it.
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There are a lot of female characters out there that, when they fall on hard times, they sort of stew in their fears and negativities and vulnerabilities. And there's something that's really truthful about that - when I've gone through hard times or breakups, I've spent a lot of time on my couch overeating and crying with friends, that's true.
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Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.
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Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
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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.
