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sow’s ear

“The idea was to take French cooking out of cuckoo land and bring it down to where everybody is. You can’t turn a sow’s ear into veal Orloff, but you can do something very good with a sow’s ear.”

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source: “Food: Everyone’s in the Kitchen,” Time, November 25, 1966.

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medium: magazine article

notes: Child talking about the goal of her cookbook Mastering the Art of French Cooking

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