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Robert Boothby, Baron Boothby

Robert Boothby, Baron Boothby quotes

last updated: November 28, 2023

“Scotch Whisky is about the only thing left that is guaranteed to bring comfort to mankind.”
-- Robert Boothby, Baron Boothby

#Food Quotes #Scotch Whisky Quotes #Cooking Quotes
“I was very precocious. I was pleased with myself. I thought I was very good-looking and I thought I was very clever - and I was.”
-- Robert Boothby, Baron Boothby

#Clever Quotes #Looking Good Quotes #Very Good Quotes
“No one who had any sense has ever liked school.”
-- Robert Boothby, Baron Boothby

#School Quotes

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?" "What's for breakfast?" said Pooh. "What do you say, Piglet?" "I say, I wonder what's going to happen exciting today?" said Piglet. Pooh nodded thoughtfully. "It's the same thing," he said.”
“Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.”
“Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.”
“Fat is a barrier, a bellicose statement to others that, to some, justifies hostility in kind. The world says to the fat person, "Your fatness is an affront to me, so we have the right to treat you as offensively as you appear." Fat is not merely viewed as another type of tissue, but as a diagnostic sign, a personal statement, and a measure of personality. Too little fat and we see you as being antisocial, fearful and sexless. Too much fat and we see you as slothful, stupid, and sexually hung up.”
“Conversation is the enemy of good wine and food.”
“Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.”
“The vulgar boil, the learned roast, an egg.”
“It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.”

Source : Alice Waters (2011). “Chez Panisse Menu Cookbook”, p.24, Random House
“I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.”
“'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.”

Robert Boothby, Baron Boothby quotes

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