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"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."
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"I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel."

"I'm obsessed with cooking shows, even though they make everything look so easy when it isn't."

"I was 32 when I started cooking; up until then, I just ate."

"French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way."

"My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes."

"Murder is commoner among cooks than among members of any other profession."

"A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight."

"I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants."
Explore more quotes by James Beard

"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around."
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