This stuff tastes awful; I could have made a fortune selling it in my health-food store. — Woody Allen Copy Share Image
It is a true saying that a man must eat a peck of salt with his friend before he knows him. — Miguel de Cervantes Copy Share Image
Proust had his madeleines; I am devastated by the scent of yeast bread rising. — Bert Greene Copy Share Image
The glances over cocktails That seem to be so sweet Don't seem quite so amorous Over Shredded Wheat — Frank Muir Copy Share Image
Be temperate in wine, in eating, girls, & sloth; Or the Gout will seize you and plague you both. — Benjamin Franklin Copy Share Image
DEJEUNER, n. The breakfast of an American who has been in Paris. Variously pronounced. — Ambrose Bierce Copy Share Image
The world is progressing and resources are becoming more abundant. I'd rather go into a grocery store today than a king's banquet… — Bill Gates Copy Share Image
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when… — Alton Brown Copy Share Image
It is part of the novelist's convention not to mention soup and salmon and ducklings, as if soup and salmon and ducklings… — Virginia Woolf Copy Share Image
A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard. — Ogden Nash Copy Share Image
A man's own dinner is to himself so important that he cannot bring himself to believe that it is a matter utterly… — Anthony Trollope Copy Share Image
Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them… — Gracie Allen Copy Share Image
The way I feel about it is: Beat me or feed me, but don't tease me. It's toy food; who needs it?… — Jeff Smith Copy Share Image
Banquet: a plate of cold, hairy chicken and artificially coloured green peas completely surrounded by dreary speeches and appeals for donations. — Bennett Cerf Copy Share Image
All knives and forks were working away at a rate that was quite alarming; very few words were spoken; and everybody seemed… — Charles Dickens Copy Share Image
Vegetarianism can easily reach religious proportions. Refraining from meat on moral grounds serves to dignify feelings of guilt toward sad-eyed, furry creatures… — Bill Griffith Copy Share Image
It is not elegant to gnaw Indian corn. The kernels should be scored with a knife, scraped off into the plate, and… — Charlie Day Copy Share Image
An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery.… — Harold McGee Copy Share Image
The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the… — Russell Baker Copy Share Image
I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted… — Anonymous Copy Share Image
For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary… — Curtis Stone Copy Share Image
All the charming and beautiful things, from the Song of Songs, to bouillabaisse, and from the nine Beethoven symphonies to the Martini… — H. L. Mencken Copy Share Image
TEETOTALER, n. One who abstains from strong drink, sometimes totally, sometimes tolerably totally. — Ambrose Bierce Copy Share Image
Cookbooks bear the same relation to real books that microwave food bears to your grandmother?s. — Andrei Codrescu Copy Share Image
Dine we must and we may as well dine elegantly as well as wholesomely. — Isabella Beeton Copy Share Image
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. — Andy Rooney Copy Share Image
Most seafoods should be simply threatened with heat and then celebrated with joy. — Jeff Smith Copy Share Image
Money brings you food, but not appetite; medicine, but not health; acquaintances, but not friends. — Henrik Ibsen Copy Share Image
The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament. — Monica Baldwin Copy Share Image
The Infusion of a China plant sweetened with the pith of an Indian Cane. — Joseph Addison Copy Share Image
Banish the onion from the kitchen and the pleasure flies with it. — Elizabeth Robins Pennell Copy Share Image
I like to cook. I would probably go to culinary school in France if I had time. — Jessica Alba Copy Share Image
And every day when I've been good, I get an orange after food. — Robert Louis Stevenson Copy Share Image
Cheese has always been a food that both sophisticated and simple humans love. — M. F. K. Fisher Copy Share Image
