Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket.
— Dana PollanCooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.
— Lori PollanNo matter our age, everyone in our household knows that cooking and eating together is where the fun is.
— Corky PollanWriting is a lot like making soup. My subconscious cooks the idea, but I have to sit down at the computer to pour it out.
— Robin WellsI 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.
— Tracy PollanMany a death was precipitated by the food, the job, or the medication whose main function was to postpone it.
— Mokokoma MokhonoanaI still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.
— Lori PollanBut my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.
— Julia ChildOur lives are not in the lap of the gods, but in the lap of our cooks.
— Lin Yutang