Food quotes from popular chefs, cooks, and notable writers

Food, food, glorious food. If you love food as much as the Bravojoy review team does, then you will love this great collection of quotes from chefs, cookies and other foodies.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.”

– Thomas Keller

“Life is uncertain. Eat dessert first.”

– Ernestine Ulmer

“Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.”

– Winona LaDuke

“Food is symbolic of love when words are inadequate.”

– Alan D. Wolfelt

“My weaknesses have always been food and men – in that order.”

– Dolly Parton

“I watch cooking change the cook, just as it transforms the food.”

– Laura Esquivel

“I know once people get connected to real food, they never change back.”

– Alice Waters

“I cook with wine. Sometimes I even add it to the food.”

– W.C. Fields

“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.”

– Giada De Laurentiis

For plenty more cooking content that will whet your appetite, check out Bravojoy today.

Literary Quotes About Food

Classic authors strangely have two things in common: a passion for writing and a passion for cooking. From fine dining to comfort foods, the Bravojoy review team has compiled a list of delicious and inspiring foodie quotes that might take you from your favorite book to the kitchen.

“One cannot think well, love well, sleep well, if one has not dined well.” - Virginia Woolf, A Room of One`s Own

“And when they had finished the fish, Mrs Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot, and at the same time moved the kettle onto the fire, so that when they had finished the marmalade roll the tea was made and ready to be poured out.” - CS Lewis, The Lion, the Witch and the Wardrobe

“Ask not what you can do for your country. Ask what’s for lunch.” - Orson Welles

“Have a biscuit, Potter.” - J. K. Rowling, Harry Potter and the Order of the Phoenix

“Eatable marshmallow pillows. Lickable wallpaper for nurseries. Hot ice creams for cold days. Cows that give chocolate milk. Fizzy lifting drinks. Square sweets that look round.” - Roald Dahl, Charlie and the Chocolate Factory

"Daisy and Tom were sitting opposite each other at the kitchen table with a plate of cold fried chicken between them and two bottles of ale. He was talking intently across the table at her and in his earnestness his hand had fallen upon and covered her own. Once in a while she looked up and nodded at him in agreement." - F. Scott Fitzgerald, The Great Gatsby

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Healthy Eating Quotes Celebrating Better Food Choices

These healthy eating quotes curated by the Bravojoy review team will help you improve your diet.

1. “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” – Adelle Davis

2. “Healthy does NOT mean starving yourself EVER. Healthy means eating the right food in the right amount”. – Karen Salmansohn

3. “It is health that is real wealth and not pieces of gold and silver.” – Mahatma Gandhi

4. “If you keep good food in your fridge, you will eat good food.” – Errick McAdams

5. “After dinner rest a while; after supper walk a mile.” – T. Cogan

6. “Eating healthy food fills your body with energy and nutrients. Imagine your cells smiling back at you and saying: “Thank you!”.” – Karen Salmansohn

7. “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need”. – Ayurvedic Proverb

8. “Love yourself enough to live a healthy lifestyle.” – Jules Robson

9. “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” – Ann Wigmore

10. “Sorry, there´s no magic bullet. You gotta eat healthy and live healthy to be healthy and look healthy. End of story.” ― Morgan Spurlock

Healthy eating quotes to help you improve your diet

11. “The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.” – Mark Twain

12. “To keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear.” ― Buddha

13. “A fit body, a calm mind, a house full of love. These things cannot be bought – they must be earned.” – Naval Ravikant

14. “It is exercise alone that supports the spirits and keeps the mind in vigor.” – Marcus Tullius Cicero

15. “Your diet is a bank account. Good food choices are good investments.” – Bethenny Frankel

16. “Those who think they have no time for healthy eating will sooner or later have to find time for illness.” – Edward Stanley

17. “Don’t allow a love problem or work problem to become an eating problem. Stop trying to stuff your feelings down with food.” – Karen Salmansohn

18. “An apple a day keeps the doctor away” – Proverb

19. “In my food world, there is no fear or guilt, only joy and balance. So no ingredient is ever off-limits. Rather, all of the recipes here follow my Usually-Sometimes-Rarely philosophy. Notice there is no Never.” ― Ellie Krieger

20. “Healthy eating is a way of life, so it’s important to establish routines that are simple, realistically, and ultimately livable.” – Horace

21. “Eating crappy food isn’t a reward — it’s a punishment.” ― Drew Carey

22. “From the bitterness of disease man learns the sweetness of health.” –Catalan Proverb

23. “The human body is the best picture of the human soul.” – Tony Robbins

24. “Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health.” – Julia Child

25. “Any food that requires enhancing by the use of chemical substances should in no way be considered a food.” – John H. Tobe

For plenty of great cooking content, head over to Bravojoy today.

Healthy Eating Quotes to Motivate You to Make Better Choices

As much as we want to make healthy food choices, it can be hard to stick with a balanced diet when the comfort and ease of less virtuous options are all around. So, to help you reach those goals, the Bravojoy review team have included a few easy-to-follow tips for making better choices.

1. “Came from a plant, eat it; was made in a plant, don't.” – Michael Pollan, author and journalisttter Containers Go To Waste

2. “It is health that is real wealth and not pieces of gold and silver.” – Mahatma Gandhi, lawyer and anti-colonial nationalist

3. “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb

4. “If you keep good food in your fridge, you will eat good food.” – Errick McAdams, personal trainer

5. “The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison, inventor and businessman

6. “Sorry, there’s no magic bullet. You gotta eat healthy and live healthy to be healthy and look healthy. End of story.” – Morgan Spurlock, documentarian, filmmaker and producer

7. “Let food be thy medicine, thy medicine shall be thy food.” – Hippocrates, Ancient Greek physician

8. “To keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear.” – Buddha, philosopher and spiritual teacher

9. “Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health.” – Julia Child, cookbook author and TV personality

10. “The first wealth is health.” – Ralph Waldo Emerson, essayist, lecturer and poet

11. “You may have to fight a battle more than once to win it.” – Margaret Thatcher, former Prime Minister of the U.K.

12. “Eat breakfast like a king, lunch like a prince and dinner like a pauper.” – Adelle Davis, author and nutritionist

13. “Your diet is a bank account. Good food choices are good investments.” – Bethenny Frankel, reality T.V. personality and entrepreneur

14. “Proper nutrition is the difference between feeling exhausted and getting the most out of a workout.” – Summer Sanders, sports commentator and former Olympic swimmer

15. “Exercise is king. Nutrition is queen. Put them together and you’ve got a kingdom.” – Jack LaLanne, fitness and nutrition expert and T.V. personality

16. “Success is the sum of small efforts, repeated day in and day out.” – Robert Collier, author

17. “To ensure good health: eat lightly, breathe deeply, live moderately, cultivate cheerfulness and maintain an interest in life.” – William Londen, bookseller and bibliographer

18. “I try to stay out of the mindset of needing to fix myself. I do whatever seems fun to me.” – Taylor Schilling, actress

19. “A journey of a thousand miles begins with a single step.” – Lao Tzu, philosopher and writer

20. “Healthy eating isn’t about counting fat grams, dieting, cleanses and antioxidants; it’s about eating food untouched from the way we find it in nature in a balanced way.” – Pooja Mottl, author and women's advocate

21. “Take care of your body. It’s the only place you have to live.” – Jim Rohn, author and motivational speaker

22. “By choosing healthy over skinny, you are choosing self-love over self-judgment.” – Steve Maraboli, author, behaviorist and veteran

23. “Eating healthy food fills your body with energy and nutrients. Imagine your cells smiling back at you and saying: ‘Thank you!’” – Karen Salmansohn, designer and self-help author

24. “Health is like money. We never have a true idea of its value until we lose it.” – Josh Billings, humor writer and lecturer

25. “Your body is not a temple, it’s an amusement park. Enjoy the ride.” – Anthony Bourdain, chef, author and travel documentarian

For plenty of great cooking content, head over to Bravojoy today.

Delicious Food Quotes

If you love a good food quote, especially when its author is able to convey something meaningful (or hunger inducing) in a matter of a sentence or two, then you will love these quotes curated by the Bravojoy review team. Enjoy!

1. “Winter blues are cured every time with a potato gratin paired with a roast chicken.” -Alex Guarnaschelli

2. “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” -J.R.R. Tolkien

3. “Culture, when it comes to food, is a fancy word for your mom.” -Michael Pollan

4. “I cook with wine. Sometimes I even add it to the food.” -W.C. Fields

5. “Growing up, I spent my childhood summers on my mother’s family farm in Puglia where I learned to make fresh pasta and olive oil and jar tomato sauce from my mother and several of her sisters.” -Donatella Arpaia

6. “At home I serve the kind of food I know the story behind.” -Michael Pollan

7. “You don’t have to do everything from scratch. Nobody wants to make puff pastry!” -Ina Garten

8. “If someone crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.” -Anthony Bourdain

9. “Pasta doesn’t make you fat. How much pasta you eat makes you fat.” -Giada De Laurentiis

10. “CHEESE – milk’s leap towards immortality.” -Clifton Fadiman

11. “We are fat and sick and dying because we have handed a basic, fundamental and intimate function of life over to corporations. We choose to value our nourishment so little that we entrust it to strangers. This is insanity. Feed yourselves. Feed your loved ones. And for God’s sake, feed your children.” -Alton Brown

12. “Skills can be taught. Character you either have or you don’t have.” -Anthony Bourdain

13. “Please be a traveler, not a tourist. Try new things, meet new people, and look beyond what’s right in front of you. Those are the keys to understanding this amazing world we live in.” -Andrew Zimmern

14. “If organic farming is the natural way, shouldn’t organic produce just be called ‘produce’ and make the pesticide-laden stuff take the burden of an adjective?” -Ymber Delecto

15. “I think one of the terrible things today is that people have this deathly fear of foods: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.” -Julia Child

16. “Sometimes the greatest meals on vacations are the ones you find when Plan A falls through.” -Anthony Bourdain

17. “Food is an important part of a balanced diet.” -Fran Lebowitz

18. “One cannot think, love, sleep well if one has not dined well.” -Virginia Woolf

19. “Please go to this pizzeria. Order the Margherita pizza with double mozzarella. If you do not eat this pizza when you are in Naples, please lie to me and tell me that you did.” -Elizabeth Gilbert

20. “Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.” -Erma Bombeck

21. “Be simple. Be honest. Don’t overcook and don’t undercook, but it’s better to undercook than overcook.” -James Beard

22. “I’ve long believed that good food, good eating, is all about risk. Whether we’re talking aboutunpasteurized stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.” -Anthony Bourdain

23. “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” -James Beard

If you love food you will love all the great content you can find at Bravojoy today. Be prepared to get hungry!

Funny quotes about cooking that will have you tearing up (and not from the onions!)

Here are some rather funny quotes selected by the Bravojoy review team about cooking and the joys of it!

I hate when I go to the kitchen for food and all I find are ingredients.

Today’s menu has two choices TAKE IT or LEAVE IT.

The salt is to the food, what soul is to the body.

No one is born a great cook, one learns by doing. – Julia Child

You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients. – Julia Child

People who love to eat are always the best people. – Julia Child

Cooking well doesn’t mean cooking fancy. – Julia Child

The only time to eat diet food is while you’re waiting for the steak to cook. – Julia Child

Until I discovered cooking, I was never really interested in anything. – Julia Child

You are the butter to my bread, and the breath to my life. – Julia Child

Fat gives things flavor. – Julia Child

If you’re afraid of butter, use cream. – Julia Child

I was 32 when I started cooking; up until then, I just ate. – Julia Child

A party without cake is just a meeting. – Julia Child

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude. – Julia Child

In France, cooking is a serious art form and a national sport. – Julia Child

You are the BOSS of that dough. – Julia Child

with enough butter anything is good. – Julia Child

Usually, one’s cooking is better than one thinks it is. – Julia Child

FOOD is essential to LIFE; Therefore MAKE IT GOOD.

Love and sausage are alike. Can never have enough of either. – Trixie Koontz

The kitchen is SPRINKLED with love.

Cake makes life just a little sweeter.

All happiness depends on a leisurely breakfast. – John Gunther

No matter what happens in the kitchen, never apologize.

Food is memories..!!

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love. – Craig Claiborne

My favorite thing to do at Home is..COOK!

I read recipes the same way I read science fiction. I get to the end and I think, “Well, that’s not going to happen.”

I came..I saw..I decided to order take out!

For more great cooking content, check out Bravojoy today.

The Best Cooking Quotes of all Time

If your big dream is to become a renown chef, then take note of this collection of the best cooking quotes of all time to inspire you, curated by the Bravojoy review team.

“Most seafoods should be simply threatened with heat and then celebrated with joy.” – Jeff Smith

“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” – Marcel Boulestin

“Cuisine has become too complicated — this is about subject, verb, adjective: duck, turnips, sauce.” – Alain Ducasse

“Life is too short for self-hatred and celery sticks.” – Marilyn Wann

“A gourmet who thinks of calories is like a tart who looks at her watch.” – James Beard

“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” – Adelle Davis

“Fish, to taste right, must swim three times — in water, in butter and in wine.” – Polish Proverb

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child

“Banish the onion from the kitchen and the pleasure flies with it.” – Elizabeth Robbins Pennell

“When baking, follow directions. When cooking, go by your own taste.” – Laiko Bahrs

“The greatest dishes are very simple.” – Auguste Escoffier

”Life is a combination of magic and pasta.” – Federico Fellini

“Popcorn for breakfast! Why not? It’s a grain. It’s like, like, grits, but with high self-esteem.” – James Patterson

“We must have a pie. Stress cannot exist in the presence of a pie.” – David Mamet

”Anything is good if it’s made of chocolate.” – Jo Brand

”The preparation of good food is merely another expression of art, one of the joys of civilized living.” – Dione Lucas

”Fat gives things flavor.” – Julia Child

“Cooking is an observation-based process that you can’t do if you’re so completely focused on a recipe.” – Alton Brown

“I think every woman should have a blowtorch.” – Julia Child

For more great cooking content, check out Bravojoy today and prepare your best meals yet.

The best foodie quotes from some of the best food industry rockstars

Some of the most successful names in food have shared their thoughts about chef life in the form of insightful, inspirational, and scarily accurate chef quotes, and here the Bravojoy review team have curated them all for you.

"I find the height of my purpose working with my hands, collaborating with farmers, serving my community. That farmer that needs you to buy his bell peppers is the same as the homeless guy on the street asking for money. Everybody’s just trying to get their needs met." - Erick Williams

"Chefs don't make mistakes; they make new dishes." - Elizabeth Briggs

"Cook more often. Don't study; just cook." - Masaharu Morimoto

"No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way." - Masaharu Morimoto

"We’ve been told numerous times that our cooking is 'feminine,' which people always intend as a compliment. We’re happy to be identified with femaleness, as strong and proud women, but the masculine/feminine binary has no legitimate place in culinary expression or its criticism. It’s an artificial construct we’d be happy to see done away with." - Sarah Kramer & Sarah Hymanson

"Remember, it is never the knife's fault." - Daniel Boulud

"But more infuriating is the question about to whom I should have been paying dues. It seems like the only ones keeping track are the white guys with tall hats. And how did those guys get into the club? By paying dues to older white guys with even taller hats. As for the thousands of black and brown chefs—dubbed cooks, domestics, servants, boys, and mammies who were kept out of restaurant kitchens or overlooked within them—they were beyond consideration. Their work, like them, was invisible." - Kwame Onwuachi

"To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world." - David Chang

"It's okay to play with your food." - Emeril Lagasse

"The difference between being a good cook and being a good chef is as big as the difference between playing online Texas Hold’em in your pajamas and holding a chair in the World Series of Poker." - Gabrielle Hamilton

"Working in a restaurant means being part of a family, albeit usually a slightly dysfunctional one. Nothing is accomplished independently." - Joe Bastianich

"I used to think the skills my mother and grandmother had were small and insignificant, because the world taught me that black food was small and insignificant. But now I realize what we contribute to food in America is vast. Right now that’s all I want to cook, and I want to cook it on a level that resonates with me, beyond whether it tastes good.” - Mashama Bailey

For more great cooking content, check out Bravojoy today and prepare your best meals yet.

The Best Cookbooks for Kids This Year

If you are looking for some cooking inspiration with the kids this weekend, look no further than these books curated by the Bravojoy review team. It’s never too early to get in the kitchen!

The Complete Cookbook for Young Chefs at Amazon

Recipes like blueberry pancakes and avocado toast with fried eggs will get young chefs excited to help with meals.

Food Network Magazine The Big, Fun Kids Cookbook at Amazon

This covers it all, from breakfast through dessert, and has color photos, cooking tips, fun food games, coloring pages, and more.

In the French Kitchen with Kids at Amazon

Make French classics approachable for young cooks—like omelettes, croque monsieurs, profiteroles, and crème brûlée.

The Forest Feast for Kids at Amazon

Thoughtfully designed to combine mouthwatering photos with creative illustrations and fun fonts.

Super Foods for Super Kids Cookbook at Amazon

This book stresses ‘super’ foods like avocados and walnuts and includes tasty ways for kids to incorporate them into cooking.

The Complete Baking Book for Young Chefs at Amazon

This book also helps kids learn counting, reading, science, self-confidence, and patience—all key skills.

For more great cooking reads and eBooks, check out Bravojoy.

The Best Cookbooks for Beginner Home Cooks

If you are looking for some cooking inspiration this weekend, look no further than these books curated by the Bravojoy review team.

Small Victories by Julia Turshen

This is a terrific book for anyone who wants to approach the seemingly monumental cooking task by breaking the process down into bite-size pieces; as its title implies, Turshen is a master of achievable recipes without being mundane. Her book’s recipes are organized into lessons designed for self-empowerment, with tips for spinning them off to make them your own. In Turshen’s hands, even the task of making homemade gravlax seems eminently doable, a small victory in and of itself.

Baking Illustrated by the Editors of Cook’s Illustrated

If cooking is daunting for beginners, then baking tends to resemble a locked black box full of fear and abject failure. But this very comprehensive — and homey — tome makes a winning case for thinking of baking as the simple byproduct of trial and error, as, uh, illustrated by the lengthy prologues that explain precisely how the editors perfected each recipe. Step-by-step illustrations of everything from chopping nuts to cutting out rounds of parchment for lining cake pans provide extra reassurance, while the recipes themselves — blueberry muffins, glazed lemon cookies, focaccia — prize simplicity over showiness.

Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten

Ina Garten’s appeal has always lived at the intersection of classy and comforting, a combination that makes many of her books ideal for any cook looking for something simple but with a little zhuzh. This book is a sound choice for the beginner confronted with the spectre of entertaining: large-format recipes like rib roast, saffron risotto, and five-cheese penne offer satisfying, unfussy solutions to the problem of how to feed people and feed them well.

For more great cooking reads and eBooks, check out Bravojoy.

Make great recipes from these great cookbooks

Here are some great cookbooks from the Bravojoy review team.

“Momofuku,” by David Chang and Peter Meehan (2009)

For many accomplished restaurant chefs, authoring a cookbook is just another checkbox on the to-do list of culinary celebrities, which fit in after headlining a charity auction but before doing a stint on reality TV. Accordingly, countless celebrity-chef cookbooks consist of little more than dinner-party recipes sprinkled with pleasantly superficial biography. David Chang, whose Momofuku restaurants blew up American restaurant culture and then rebuilt it again in a decidedly hipper, more global, more postmodern form, did something similarly upending with his Momofuku book. Co-written with Peter Meehan, who later became Chang’s collaborator on the now-defunct food magazine Lucky Peach, the book is sometimes brilliantly cookable—see the dazzlingly effective method cast-iron ribeye, or the near-instant ginger-scallion sauce, which tastes good on almost anything. Other times, by design, it is impossible, outlining finicky and complicated recipes that are best suited for a brigade of swaggering line cooks. (I love the headline for the frozen foie-gras torchon, which advices you not to make the dish.) Throughout the volume, Chang spends time grappling with what was, at the time, the central drama of his career: initially, the proud outsider, devoted to rejecting the restaurant world’s stodgy establishment, Momofuku’s culinary subversion was so forceful (and so appealing) that it became an establishment of its own.

“Modernist Cuisine: The Art and Science of Cooking,” by Nathan Myhrvold, Chris Young, and Maxime Bilet (2011)

The molecular-gastronomy movement was in full swing in 2011—you could hardly snap a napkin in a top-tier restaurant without hitting a specified cocktail and disrupting a stabilized emulsion or two. Into the haze of edible smoke thudded Nathan Myhrvold’s five-volume, 2,438-page, several-hundred-dollar magnum opus, the result of three years of testing in a full-time, fully staffed research kitchen. (Myhrvold, a technologist and former Microsoft C.T.O.has a habit of professionalizing his extracurricular interests.) “Modernist Cuisine” strapped turbo boosters to the slow, iterative experiments that had been happening in restaurant kitchens, delivering hundreds of ideas, models, and scientific answers on a scale that had been previously unthinkable. (For those of more modest culinary means, there’s also the companion volume “Modernist Cuisine at Home.”) Curiously, almost as soon as the book landed, high-end chefs’ attention moved elsewhere—the mad-scientist era of gels and foams gave way to the more anthropological, emotional sense-of-place cooking spearheaded by chefs like René Redzepi, of Noma. “Modernist Cuisine,” it seems, had explored its subject so comprehensively that there was little ground left to cover.

“Zahav: A World of Israeli Cooking,” by Michael Solomonov and Steven Cook (2015)

This book isn’t responsible for the new trendiness of Middle Eastern food—that honor belongs, arguably, to the collected works of Yotam Ottolenghi and his artful deployment of pomegranate seeds and tahini. But, in my mind, Ottolenghi’s books make better sources of inspiration than instruction or learning. For the latter, there’s Michael Solomonov. “Zahav,” like “Momofuku,” is a restaurant cookbook that avoids the clichés of restaurant cookbooks—it’s based on the menu of Solomonov’s Philadelphia restaurant of the same name, where the kitchen specializes in what he calls “modern Israeli cuisine,” a patchwork of Levantine, Maghrebi, Persian, Egyptian, Yemeni, and Eastern European influences. The book goes both deep (into Solomonov’s own life story, marked by significant loss) and broad (addressing the cultural and political complexities of considering Israel as a culinary entity). It’s also a patient and encouraging guide to Solomonov’s dazzling recipes. It is worth the price of entry for almost any single chapter alone, especially those covering Solomonov’s magnificent salatim (dips, salads, and other small vegetable plates) and his approach to open-fire grilling.

For more great cooking books and reviews, check out Bravojoy.

Cookbooks to add to your pantry now

Here are some great cookbooks from the Bravojoy review team.

“The River Cottage Cookbook,” by Hugh Fearnley-Whittingstall (2001)

Changing one’s relationship with food “involves no sacrifice, no hardship or discomfort,” Hugh Fearnley-Whittingstall writes, in his poetic ode to the hands-on, homestead-ish life. His prescription is simple: get in there and do it yourself—grow your food, meet your meat, learn the colors and patterns of the landscape around you through all its seasons. Years before “farm to table” was a buzzword and Michael Pollan a household name, Fearnley-Whittingstall was urging readers to move away from industrial food systems and reacquaint themselves with lo-fi self-sufficiency: he will teach you how to cultivate your berry brambles, trap your eels (this is a very British book), and raise (and slaughter) your pigs. The idea that pastoral practices can be pleasurable instead of burdensome is old news for the many home cooks today who know how to spot ramps in the wild and whip up D.I.Y. ricotta. But “The River Cottage Cookbook” ’s ideas (and straightforward, elegant recipes) remain striking reminders that what we eat isn’t just food on a plate but part of a thrilling natural cycle, our human lives brushing up against countless others, plant and animal alike.

“The Zuni Café Cookbook,” by Judy Rodgers (2002)

Since its introduction, in the late nineteen-eighties, the roast chicken served at San Francisco’s Zuni Café has earned a reputation as the best roast chicken in the world—crisp-skinned, impossibly juicy, served atop a salad of torn bread and bitter greens whose tart vinaigrette blends with the fatty, golden drippings. That recipe alone would land this book on any list of the great and essential, but the rest of the volume has magic, as well. Judy Rodgers got her culinary footing in France, living for a year with the family of the chef Jean Troisgros, and in Berkeley, where she cooked at Chez Panisse, and this five-hundred-page manifesto draws on those threads of experience (and others). The result is a remarkable collection of emphatic culinary opinions, several hundred of which are disguised as recipes: the merits of some soft cheeses over others, the precise way to dress a salad, the non-negotiable importance of salting raw beef and fowl a day or more before it’s cooked. The book’s magnificent opening chapter, “What to Think About Before You Start, & While You Are Cooking,” lays out the philosophical blueprint for every New American and California-casual cookbook that followed.

“Baking: From My Home to Yours,” by Dorie Greenspan (2006)

It’s true, unfortunately, that the art of baking is more rigid and exacting than that of stovetop cooking. The whims of a search-engine algorithm won’t cut it if you want your biscuits perfectly fluffy, your cakes precisely lofty yet moist, and your cookies angelic; a baker, more than any other cook, needs a recipe writer she can truly trust. To my mind, there is none more reliable than Dorie Greenspan; a lapsed academic who found her calling in cakes and pastries and built a career writing uncommonly precise road maps for replicating her success. With her as a guide, there is no room for self-destructive improvisation: her stylish, rigorous, cheerful recipes work because she tells her reader exactly how to make them work, anticipating our errors and our questions, building contingencies, alternatives, and solutions right into the text, and manifesting soothing flexibility. (If the ganache at the bottom of a layered pudding spills up the sides of the cup, “it’s pretty; if it doesn't, the chocolate will be a surprise.”) And if you only have one Greenspan book, it should be this one, a masterwork spanning breakfast to midnight snacks—not to mention her famous World Peace Cookies.

For more great cooking books and reviews, check out Bravojoy.

Take Your Taste Buds on a Voyage of International Cuisines

Recipe audiobooks are ideal for looking for a new recipe to make their taste buds experience something different. Food offers more than just sustenance; it provides you with a way of connecting with your friends and family. Here are three recipe audiobooks that will teach you how to make mouth-watering food.

Always Home - Fanny Singer

Fanny Singer, the daughter of a food icon activist Alice Waters, tries to educate us about the chronicles of a unique world of different food types. This world is filled with various colorful characters and mouthwatering traditions for special events.

Kitchen Confidential – Anthony Bourdain

Anthony’s “Kitchen Confidential” has graced our hearts endlessly even after his tragic death in 2018. It is an incredible loss that will take time to forget. Bourdain brings his unique chef and television personality to express his passion for game-changing food recipes. He shares the memories that motivated him to pursue his power from his dishwashing gig at a fish shop. The book’s writing style has been complemented by an expert engaging performance that you’d not expect.

Our Harlem - Marcus Samuelsson

Harlem’s Red Rooster is one of the city’s best spots for various food and the best catering skills. Samuelsson walks us through the vibrant neighborhood and its culture. This audiobook features conversations between Samuelsson and collaborators.

If you are looking for more audio cookbooks to improve your cooking skills, try out Bravojoy.com.

Nutrition eBooks Everyone Should Read

Many People are illiterate when it comes to food recipes. Most of their views are based on a combination of semi-truths of scientific claims that are not fully supported. Here are three nutrition eBooks that will transform your overall health.

In Defense of Food – Michael Pollan

Author Michael Pollan’s “In Defense of Food” provides the solution to the distressed diet that the United States has succumbed to. Pollan argues that Americans have replaced their food content with nutrients. This resulted in the replacement of confusion with common sense. In other words, this means food production is now a lab experiment. Pollan emphasizes how to eat healthy more than anything else.

Wheat Belly – William Davis

William Davis has a severe problem with wheat that convinced him that grain is the primary cause of the obesity epidemic in the United States. He explains in detail the harmful effects of what cereal can do to the human body. In the end, he provides a plan to help us achieve a wheat-free diet. This piqued the interest of many readers.

What To Eat – Marion Nestle

Marion’s eBook What to Eat helps us to debunk all of the misleading health claims. Nestle takes us through each supermarket section to give you a greater sense of the foods to purchase and not to buy. After reading this book, you will have a greater understanding of the foods which have maximum health benefits to our bodies.

For more nutrition eBooks that will encourage you to eat healthily, visit Bravojoy.com.

What Is Intuitive Eating?

Oh yes, the holidays are just around the corner, and with them come holiday feasts fit for kings and queens, the kinds that usually result in overeating, and eventual weight gain. But all that eating is done in the spirit of the holidays, with the delectable turkey, succulent ham, sumptuous stuffing, roasted root veggies, and just about every dessert you can think of traditionally prepared around this time. Oh, and let’s not forget about the eggnog. But after the holiday feasts that bulge in your belly is a sure sign of added winter weight, which most of us resolve to shed in the new year, often by dieting. This year, why not save yourself from the usual cycle and take up the practice of intuitive eating?

Intuitive eating is based on a series of principles that revolve around listening to and respecting your body. Intuitive eating also rejects the concept of dieting, which puts the body through a minor trauma that could eventually trigger a primal desire to overeat. The concept of intuitive eating suggests listening to what your body is telling you. If you’re hungry, it probably means you should eat. When you’re full, that may be a sign that it’s time to stop. The problem with knowing when you’re full, however, is that it takes some time for your stomach to relay to your body that you’re full, so intuitive eating also encourages eating slowly. Combined with a healthy lifestyle that includes regular exercise, intuitive eating may just be the best way to eat.

Ready to go on a culinary adventure? Visit our online library at Bravojoy for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

Insects Could Have As Much Iron As Beef

You may be a meat eater, you may not be, but regardless of your personal choice the facts don’t lie: Cattle and other types of meat farming are destroying the planet, and are unsustainable. So what to do? Vegan and vegetarian diets are difficult for many, as it may be a challenge to consume complete proteins and sufficient iron without animal products. Lab grown meats, another potential alternative, are still quite costly. So why not eat insects? In fact, eating insects is already common practice in many parts of the world, and insect farmers are making a big push to turn it into big business in North America. But do insects provide the same nutritional value, particularly in terms of protein and iron? Well, it turns out they do.

“I was a bit surprised at how well some of the insects did in comparison to the sirloin,” said Darja Dobermann, a graduate researcher at University of Nottingham, in reference to a scientific comparison between insects, sirloin beef, and plant based alternatives. “I had anticipated that insects would perform better than a plant-source iron but would not have guessed they would be close to the same level as a meat-source iron.”

For the uninitiated, a great place to start may be cricket powder, which can easily be added to smoothies and baked goods and has become increasingly available in major grocery store and supermarket chains. The powder is still more expensive than meat at the moment, but it may only be a matter of time before meat is no longer an option.

Ready to go on a culinary adventure? Visit our online library at Bravojoy for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

How to Pack More Eggs Into Your Daily Diet

Proper nutrition has always been important, but with all the added challenges of the global pandemic it seems like eating well is more important than ever. Eating well is often a matter of eating the right foods, in the right quantities, at the right times, and one of those foods comes in the form of the humble egg. Packed with protein, rich in flavor, full of good fats, and loaded with vitamins and minerals, eggs can be an integral part of a balanced diet. With that in mind, the team here at Bravojoy thought we’d dig through our collection of ebooks and audiobooks to bring you some tips on adding more eggs to your daily diet:

The perfect snack. We sometimes get sacky throughout the day, but rather than reaching for that muffin, bag of chips, chocolate, or candy, why not make it a healthy snack with a couple of hard boiled eggs? Quick and easy to do at home, hard-boiled eggs can last up to a week in the fridge so you can make them by batch and have nutritious snacks on hand in advance for the days ahead.

Makes eggs a part of dinner too. Eggs are widely considered to be breakfast food, but that doesn’t always have to be the case. There’s no law saying you can’t enjoy your eggs and bacon at dinner time, and you can use eggs for so much more. Take quiche, for instance. Rich, decadent, and packed with flavor, quiche makes for an excellent way to work in those protein-packed eggs into your lunch and dinner. Accompany with a salad for a delightful meal rich in nutritional value.

Looking for some mouth watering content? Visit our online library at Bravojoy for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.