I don't come from any great culinary tradition - I'm from London! — Arthur Potts Dawson Copy Share Image
Ethnic, cultural, artistic and culinary diversity. LA...a feast for the senses. — Yasmine Bleeth Copy Share Image
Food: Part of the spiritual expression of the French, and I do not believe that they have ever heard of calories. — Beverley Baxter Copy Share Image
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. — Marcel Boulestin Copy Share Image
Central heating, French rubber goods and cookbooks are three amazing proofs of man's ingenuity in transforming necessity into art, and, of these,… — M. F. K. Fisher Copy Share Image
Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you… — Yotam Ottolenghi Copy Share Image
It is a very poor consolation to be told that the man who has given one a bad dinner, or poor wine,… — Oscar Wilde Copy Share Image
He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had… — Ford Madox Ford Copy Share Image
If we breathe the scent of goodly grass, the fragrance of spices, the aroma of good fruits, we pronounce a blessing over… — Shmuel Yosef Agnon Copy Share Image
If any one element of French cooking can be called important, basic and essential, that element is soup. — Louis Diat Copy Share Image
I needed a break, and going to culinary school turned a lightbulb on that I didn't have to make music. The people… — Kelis Copy Share Image
Having been to culinary school, the single greatest asset I learned there was how to cut and chop properly. It's an investment… — Daphne Oz Copy Share Image
NECTAR, n. A drink served at banquets of the Olympian deities. The secret of its preparation is lost, but the modern Kentuckians… — Ambrose Bierce Copy Share Image
By reason of its soporigous quality, lettuce ever was, and still continues the principal foundation of the universal tribe of Sallets, which… — John Evelyn Copy Share Image
This special feeling towards fruit, its glory and abundance, is I would say universal… We respond to strawberry fields or cherry orchards… — Jane Grigson Copy Share Image
You know, I hate to borrow Apple's tag, but think different. Really. From the very beginning. I didn't know what the fast-food… — Steve Ells Copy Share Image
It's born of sheer laziness. My signature dishes are salads, hamburgers and popcorn. That's not the kind of stuff that gets you… — Paul Newman Copy Share Image
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I… — Carla Hall Copy Share Image
How simple life is. We buy a fish. We are fed. We sit close to each other, we talk and then we… — Gary Johnson Copy Share Image
If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts. — Martial Copy Share Image
A person who can get a good table at Chez Panisse at the last minute is a very important person indeed. Royalty… — Willard Spiegelman Copy Share Image
If I were a headmaster, I would get rid of the history teacher and get a chocolate teacher instead and my pupils… — Roald Dahl Copy Share Image
Truffles must come to the table in their own stock and as you break open this jewel sprung from a poverty-stricken soil,… — Sidonie Gabrielle Colette Copy Share Image
I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go… — Anne Burrell Copy Share Image
One should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next… — Edouard de Pomiane Copy Share Image
So you can settle the fuck down. My mother used to say, "Primero comemos, entonces lo demás." That means, "first we eat,… — Brian Yorkey Copy Share Image
Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere… — Sandra Boynton Copy Share Image
An epicure is one who gets nothing better than the cream of everything but cheerfully makes the best of it. — Oliver Herford Copy Share Image
The art of dining well is no slight art, the pleasure not a slight pleasure; neither the greatest captains nor the greatest… — Michel de Montaigne Copy Share Image
Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili. — Harry James Copy Share Image
A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual… — Alton Brown Copy Share Image
Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call… — Emmanuel des Essarts Copy Share Image
Gourmandise is an impassioned, rational, and habitual preference for all objects which flatter the sense of taste. — Jean Anthelme Brillat-Savarin Copy Share Image
I hate with a bitter hatred the names of lentils haricots - those pretentious cheats of the appetite, those tabulated humbugs, those… — George Gissing Copy Share Image
I loved my mother very much, but she was not a good cook. Most turkeys taste better the day after; my mother's… — Rita Rudner Copy Share Image
