Jasper Fforde Quotes

Bacon is so good by itself that to put it in any other food is an admission of failure. You're basically saying, 'I can't make this other food taste good, so I'll throw in bacon.'

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.

Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.

The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.

Wit is better as a seasoning than as a whole dish by itself.

It's not the sugar that makes the tea sweet, but the stirring.

Mayonnaise is a lot like men, it can make everything much better, adding flavor and ease to your life. Or, it can just be sticky and gross and make you nauseous"- "Keeping the Moon

Salt is like good-humor, and nearly every thing is better for a pinch of it.

Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.

Chili is much improved by having had a day to contemplate its fate.

Woe to the cook whose sauce has no sting.

I'll tell you what can make bacon better... nothing.

The path to obesity is paved with bacon and white bread; the way to skinny is built on apples and Ezekiel.

When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.

You worry too much. Eat some bacon...what? No, I got no idea if it'll make you feel better, I just made too much bacon.

Hunger is the best seasoning.

I don't know if you get anything more adorable than a tiny pig eating an apple. And here's a fun fact. This is how you make apple-smoked bacon.

Where you thinke there is bacon, there is no Chimney.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.

You wanna know how good bacon is? To improve other food, they wrap it in bacon.

Whatever dressing one gives to mushrooms, to whatever sauces our Apiciuses put them, they are not really good but to be sent back to the dungheap where they are born.

I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.