If the English can survive their food, they can survive anything. — George Bernard Shaw Copy Share Image
If there is anything we are serious about, it is neither religion nor learning, but food. — Lin Yutang Copy Share Image
All that changing of plates and flapping of napkins while you wait 40 minutes for your food. — Hugh Casson Copy Share Image
I am utterly against those confused Olios, into which men put almost all kinds of meats and Roots. — John Evelyn Copy Share Image
I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo. — Gorilla Zoe Copy Share Image
I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit. — Jeff Smith Copy Share Image
Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre… — James Beard Copy Share Image
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share Image
On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed… — Masaharu Morimoto Copy Share Image
I dont think a really good pie can be made without a dozen or so children peeking over your shoulder as you… — John Gould Copy Share Image
As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with… — George Orwell Copy Share Image
“Have you ever been faced with the clear certainty that the culinary arts have a great propensity to rendering themselves unsavory?” — Nicole Sager Copy Share Image
A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he… — Mark Twain Copy Share Image
Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is… — Julia Child Copy Share Image
The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both… — Irma S. Rombauer Copy Share Image
The time will come when this luscious golden tomato, rich in nutrition, a delight to the eye, a joy to the palate… — Robert Johnson Copy Share Image
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they… — Geoffrey Zakarian Copy Share Image
What does cookery mean? It means the knowledge of Medea and of Circe, and of Calypso, and Sheba. It means knowledge of… — John Ruskin Copy Share Image
And Mocha's berry, from Arabia pure, In small fine china cups, came in at last. Gold cups of filigree, made to secure… — Lord Byron Copy Share Image
We ought to know about our culinary past. Food and identity is terribly important ... I don't mean we should go out… — Tom Jaine Copy Share Image
I would stand transfixed before the windows of the confectioners' shops, fascinated by the luminous sparkle of candied fruits, the cloudy lustre… — Simone de Beauvoir Copy Share Image
There are two Italies… The one is the most sublime and lovely contemplation that can be conceived by the imagination of man;… — Percy Bysshe Shelley Copy Share Image
In most households a cup of coffee is considered the one thing needful at the breakfast hour. But how often this exhilarating… — Anonymous Copy Share Image
