It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone… — George Ellwanger Copy Share Image
Skiing consists of wearing $3,000 worth of clothes and equipment and driving 200 miles in the snow in order to stand around… — P. G. Wodehouse Copy Share Image
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes… — Jean Anthelme Brillat-Savarin Copy Share Image
The English have only three sauces - a white one, a brown one and a yellow one, and none of them have… — Guy de Maupassant Copy Share Image
Home grown tomatoes, home grown tomatoes What would life be like without homegrown tomatoes Only two things that money can't buy That's… — John Denver Copy Share Image
Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of… — William Booth Copy Share Image
Half the cookbooks tell you how to cook the food and the other half tell you how to avoid eating it. — Andy Rooney Copy Share Image
A man that lives on pork, fine-flour bread, rich pies and cakes, and condiments, drinks tea and coffee, and uses tobacco, might… — John Harvey Kellogg Copy Share Image
It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and… — Percy Bysshe Shelley Copy Share Image
Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can… — Dave Barry Copy Share Image
When evening quickens in the street, comes a pause in the day's occupation that is known as the cocktail hour. It marks… — Bernard DeVoto 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
We reject certain food because it is rotten. Certain food we can see is fresh. But there is this creative space between… — Sandor Katz 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
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
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
I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party,… — Claire Saffitz Copy Share Image
“Give me the benefit of your assistance during those ablutions that neccessarily, though unfortunatly, invariably follow the excercise of the culinary art.” — Elizabeth Goudge Copy Share Image
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library.… — Emeril Lagasse Copy Share Image
Ham's substantial, ham is fat. Ham is firm and sound. Ham's what God was getting at When He made pigs so round. — Roy Blount, Jr Copy Share Image
He describes it as a large apartment, with a red brick floor and a capacious chimney; the ceiling garnished with hams, sides… — Charles Dickens Copy Share Image
...the true spirit of gastronomic joylessness. Porridge fills the Englishman up, and prunes clear him out. — E. M. Forster Copy Share Image
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local… — Rene Redzepi Copy Share Image
People also respected my culinary acumen and my intelligence, and that was their whole thing. They flew me over, and it was… — Adam Richman Copy Share Image
A man, doubtful of his dinner, or trembling at a creditor, is not much disposed to abstracted meditation, or remote enquiries. — Samuel Johnson Copy Share Image
A school culinary education is a militant operation. In that world, everything depends on grading and competition. The emotional element is extracted,… — John Whaite Copy Share Image
The friendly cow, all red and white, I love with all my heart; She gives me cream with all her might, To… — Robert Louis Stevenson Copy Share Image
At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of… — Eric Christian Olsen Copy Share Image
The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself. — George Ellwanger Copy Share Image
It doesn't matter who you are, or what you've done, or think you can do. There's a confrontation with destiny awaiting you.… — Daniel Pinkwater Copy Share Image
If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is… — Fernand Point Copy Share Image
And what shall I tell you, lady, of the natural secrets I have discovered while cooking? And I often say, when observing… — Juana Inés de la Cruz Copy Share Image
Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic… — M. F. K. Fisher Copy Share Image
A chop is a piece of leather skillfully attached to a bone and administered to the patients at restaurants. — Ambrose Bierce Copy Share Image
I always ask at once, 'Do you drink?' and if she says 'No,' I bow politely and say I am sorry but… — James Whistler Copy Share Image
PIG, n. An animal ("Porcus omnivorus") closely allied to the human race by the splendor and vivacity of its appetite, which, however,… — Ambrose Bierce Copy Share Image
All the great villainies of history, from the murder of Abel onward, have been perpetrated by sober men, chiefly by Teetotalers. — H. L. Mencken Copy Share Image
We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for… — Lin Yutang Copy Share Image
The longer I work in nutrition, the more convinced I become that for the healthy person all foods should be delicious. — Adelle Davis Copy Share Image
Eggs are very much like small boys. If you overheat them or over beat them, they will turn on you and no… — Irena Chalmers Copy Share Image
