A man who is careful with his palate is not likely to be careless with his paragraphs. — Clifton Fadiman Copy Share Image
Marmalade in the morning has the same effect on taste buds that a cold shower has on the body. — Jeanine Larmoth Copy Share Image
Shiatsu, deep-tissue or maybe even Rolfing: Which manner of pummeling becomes a cephalopod most? — Frank Bruni Copy Share Image
Cooking is one failure after another, and that's how you finally learn. — Julia Child Copy Share Image
Why, you might just as well say that, I see what I eat, is the same as, I eat what I see. — Lewis Carroll Copy Share Image
When she goes about her kitchen duties, chopping, carving, mixing, whisking, she moves with the grace and precision of a ballet dancer,… — Craig Claiborne Copy Share Image
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the… — William Ralph Inge Copy Share Image
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school… — Christina Tosi Copy Share Image
A philosopher is a person who doesn't care which side his bread is buttered on; he knows he eats both sides anyway. — Joyce Brothers Copy Share Image
I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs. — Ranveer Brar Copy Share Image
Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook. — Ambrose Bierce Copy Share Image
According to the Spanish proverb, four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar,… — John Gerard Copy Share Image
It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of… — Kingsley Amis Copy Share Image
Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine -… — John Keats Copy Share Image
It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all… — Giada De Laurentiis Copy Share Image
It is well known among physicians that the best of the nourishing foods is the one that the Moslem religion forbids, i.e.,… — Maimonides Copy Share Image
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's… — Alain Ducasse Copy Share Image
Bakers of bread rolls and pastry cooks will not buy grain before eleven o'clock in winter and noon in summer; bakers of… — Cardinal Richelieu Copy Share Image
The French are sawed-off sissies who eat snails and slugs and cheese that smells like people's feet. Utter cowards who force their… — P. J. O'Rourke Copy Share Image
The culinary tradition in my family is very strong. My mother, a very wise woman, spent the better part of her life… — Laura Esquivel Copy Share Image
Honey comes out of the air At early dawn the leaves of trees are found bedewed with honey. Whether this is the… — Pliny the Elder Copy Share Image
CRAYFISH, n. A small crustacean very much resembling the lobster, but less indigestible. — Ambrose Bierce Copy Share Image
Turkey is undoubtedly one of the best gifts that the New World has made to the Old. — Jean Anthelme Brillat-Savarin Copy Share Image
TABLE D'HOTE, n. A caterer's thrifty concession to the universal passion for irresponsibility. — Ambrose Bierce Copy Share Image
Pigs may not be as cuddly as kittens or puppies, but they suffer just as much. — James Cromwell Copy Share Image
The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill. — Paul Bocuse Copy Share Image
