Cookbooks Quotes

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

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.

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

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.

I've got around 400 cookbooks.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

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.

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.

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

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.